Mrs. Pitts' Pound Cake
Mrs. Pitts' Pound Cake offers a rich, buttery flavor with a moist, tender crumb. Perfect for celebrations or as an everyday indulgence, appealing to classic dessert lovers.
Ingredients
Instructions
- Cream Crisco, margarine, and sugar until smooth and fluffy.
- Gradually add flour, a little at a time, blending well.
- Slowly add milk, then mix in salt and baking powder.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla flavoring.
- Grease and flour a large tube cake pan.
- Fill the pan a little over halfway, ensuring not to overfill.
- Bake at 325°F (160°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature. You can substitute half the margarine with unsalted butter for added flavor. If you don't have Swans Down cake flour, use all-purpose flour and reduce the amount slightly. Adding a pinch of nutmeg or lemon zest can elevate the flavor. Remember to preheat your oven thoroughly to ensure even baking.
Serving Suggestions
Serve slices of Mrs. Pitts' Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a twist, try topping it with a drizzle of warm chocolate sauce or alongside a scoop of vanilla ice cream. This cake is perfect for afternoon gatherings or as a sweet treat after dinner.
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, thaw in the refrigerator overnight and warm in a 300°F (150°C) oven for about 10 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Pitts' Pound Cake contains roughly 196 calories, with 3g protein, 37g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 782mg per serving (34% 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 make this cake ahead of time?
Absolutely! Mrs. Pitts' Pound Cake can be made a day or two in advance. Just make sure to store it properly in an airtight container to keep it fresh. It also freezes well, so you can prepare it weeks ahead and thaw it for special occasions.
What can I do if my cake is too dense?
If your pound cake turns out dense, it could be due to overmixing or not incorporating enough air during creaming. Make sure to cream the fat and sugar thoroughly until fluffy and mix the flour just until combined. If using cake flour, be careful not to overmeasure to avoid a heavy texture.
Can I add flavors or mix-ins to the batter?
Yes, you can personalize your pound cake by adding ingredients like chocolate chips, nuts, or dried fruit. For added flavor, consider incorporating almond extract or citrus zest. Just keep in mind that heavy additions may alter the baking time slightly.
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).