Mrs. English'S Pound Cake
Mrs. English's Pound Cake is a rich, buttery dessert with classic flavors of vanilla and almond, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream margarine thoroughly; add sugar in 3 or 4 parts, and beat a little after each addition.
- Add flavor (almond and vanilla or rum extract) and mix well.
- Sift flour three times; measure and set aside.
- To the creamed mixture, add flour alternately with one egg at a time, beating after each addition.
- Begin and end with the flour mixture.
- Pour batter into a greased and floured tube pan.
- Bake at 300° or 325°F for 1 hour or until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute half of the plain flour with cake flour for a lighter texture. If you're out of almond extract, vanilla extract can be used in its place. Make sure to beat the mixture thoroughly for the best rise, and be cautious not to overmix once you add the flour.
Serving Suggestions
Slice the pound cake and serve it plain, or dust with powdered sugar for a simple touch. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful contrast, serve alongside a warm slice of Pumpkin-Apple Butter Pie or a dollop of whipped cream. This cake makes a wonderful dessert for gatherings or a cozy afternoon tea.
Storage & Reheating
Allow the pound cake to cool completely before wrapping it in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. English'S Pound Cake contains roughly 368 calories, with 8g protein, 29g carbohydrates, and 15g fat. It is an excellent source of vitamin C (24% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract?
Yes, you can experiment with different extracts such as lemon or orange for a citrus twist. Just keep in mind that the flavor profile will change. If you prefer a more pronounced flavor, increase the extract quantity slightly, but be careful not to overpower the cake.
What should I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing the batter after adding the flour. Ensure you mix just until combined. Also, make sure your ingredients are at room temperature, as this can help the batter incorporate better, leading to a lighter cake.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in chopped nuts, such as walnuts or pecans, or even chocolate chips for added flavor and texture. Just be sure to coat any mix-ins in a bit of flour before adding them to the batter to prevent them from sinking to the bottom while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).