Mrs. Frank Graham'S Pound Cake(Mother Of Rev. Billy Graham)
A rich, buttery pound cake with a hint of mace, ideal for special occasions or teatime indulgence, offering classic flavors and a moist, dense texture.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat butter, sugar, and egg mixture thoroughly.
- Blend in flour, sifted with salt and baking powder, gradually, mixing well.
- Add mace and blend thoroughly.
- Slowly add heavy cream and mix well.
- Turn batter into a large 10-inch tube pan.
- Bake in a slow oven at 325°F for 1 hour or until the cake tests done.
Tips & Substitutions
Ensure your butter is at room temperature for easy creaming with sugar, which helps achieve a light texture. If you don’t have mace, nutmeg or vanilla extract can be good alternatives. For a lighter cake, consider substituting one stick of butter with unsweetened applesauce. Always sift your flour to avoid lumps and create a more delicate crumb. Remember to test the cake with a toothpick for doneness.
Serving Suggestions
Slice the pound cake and serve it plain, or with a dusting of powdered sugar for an elegant touch. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful twist, serve it alongside a scoop of vanilla ice cream. This cake also makes a wonderful base for a dessert trifle, perhaps layered with fruits or custard, providing an inviting contrast to the dense texture.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, let it thaw at room temperature for a few hours. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Frank Graham'S Pound Cake(Mother Of Rev. Billy Graham) contains roughly 311 calories, with 5g protein, 48g carbohydrates, and 13g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 849mg per serving (37% of the Daily Value).
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 salted butter instead of unsalted for this recipe?
Yes, you can use salted butter, but be cautious with the added salt in the recipe. If you opt for salted butter, consider reducing the salt to 1/8 tsp to balance the flavors. The butter will still provide richness while enhancing the overall taste of the cake.
What can I do if my cake sinks in the middle?
A cake sinking in the middle can be caused by underbaking or opening the oven door too soon. To prevent this, ensure the cake is fully baked by checking with a toothpick before removing it from the oven. Also, avoid opening the oven until it's time to check for doneness to maintain a stable temperature.
Is it possible to make this cake ahead of time?
Absolutely! This pound cake stores well, making it perfect for preparing ahead of time. You can bake it a day or two in advance, then store it at room temperature. For longer freshness, wrap it and freeze it, allowing you to enjoy a delicious treat whenever you please.
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).