Mrs. L. Baggett'S Pound Cake
A rich, buttery pound cake with warm hints of nutmeg, mace, and vanilla. Perfect for teatime or special occasions, offering a classic, moist, and flavorful experience.
Ingredients
Instructions
- Cream the butter until smooth and fluffy.
- Add sugar gradually and cream together until well combined.
- Add egg yolks one at a time, beating after each addition.
- Sift together the flour, baking powder, nutmeg, and mace, then gradually add to the creamed mixture.
- Stir in vanilla and white wine for flavor.
- Fold in beaten egg whites gently until just combined.
- Pour batter into a greased 9-inch loaf pan.
- Bake in a preheated 325°F (160°C) oven for 1 1/4 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To ensure a light and fluffy pound cake, be sure to cream the butter thoroughly before adding sugar. If you run out of nutmeg, you can substitute it with allspice or cinnamon, which will give a similar warm flavor. For a twist, consider adding lemon zest for a fresh hint. Always use room temperature ingredients for the best results.
Serving Suggestions
Mrs. L. Baggett's Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. It can also be served alongside a cup of tea or coffee. For a festive touch, consider drizzling a simple glaze over the top or serving it with a scoop of ice cream. This cake makes a wonderful addition to brunch spreads, complementing dishes like the Filled Ice Box Cookies.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm in the oven at 300°F (150°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. L. Baggett'S Pound Cake contains roughly 492 calories, with 5g protein, 49g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (54% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of calcium and iron. It also contributes 15g 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 flour for this pound cake?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake or whole wheat flour for a denser texture. Just keep in mind that it may slightly alter the flavor and consistency.
What can I use instead of white wine in the recipe?
If you prefer not to use white wine, you can substitute it with an equal amount of milk or apple juice. This will still keep the cake moist and flavorful without the alcohol.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not incorporating enough air during the creaming process. Make sure to cream the butter and sugar until light and fluffy, and fold in the egg whites gently to maintain the cake's structure.
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).