Old-Fashioned Spiced Pound Cake
A rich, spiced pound cake featuring warm flavors of cinnamon, ginger, and mace, perfect for cozy gatherings or holiday desserts with a chocolatey twist.
Ingredients
Instructions
- Blend ground mace, ground cinnamon, ginger, and salt with butter or margarine.
- Gradually add brown sugar, mixing well after each addition.
- Beat in 5 eggs, one at a time, until completely blended.
- Stir in all-purpose flour all at once.
- Beat in the remaining egg.
- Turn the batter into a well-greased, lightly floured 9 x 3-inch tube cake pan.
- Place in a cold oven.
- Set oven control to 300°F (150°C).
- Bake for 1 1/2 hours or until a cake tester inserted comes out clean.
- Cool in the pan for 20 minutes.
- Turn out onto a wire rack to finish cooling.
- Frost with Confectioners Sugar Glaze.
Tips & Substitutions
For a richer flavor, consider using fresh grated ginger instead of ground ginger. If you don't have ground mace, nutmeg can be a suitable substitute. Make sure the butter is at room temperature for easier blending. To enhance the cake's moisture, you can add a few tablespoons of sour cream or yogurt to the batter.
Serving Suggestions
Serve this delicious spiced pound cake with a drizzle of Confectioners Sugar Glaze for added sweetness. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. Consider serving alongside fresh berries or a dollop of whipped cream for a delightful contrast.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and foil, then freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in a low oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Spiced Pound Cake contains roughly 869 calories, with 8g protein, 88g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (146% of the Daily Value), iron (66% of the Daily Value), and calcium (55% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 742mg per serving (32% 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 granulated sugar instead of brown sugar?
While you can substitute granulated sugar for brown sugar, it will alter the flavor and texture slightly. Brown sugar adds moisture and a deeper flavor due to its molasses content, so if you opt for granulated sugar, consider adding a tablespoon of molasses to mimic the richness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Avoid opening the oven door too frequently, as this can affect the baking time.
Can I add nuts or dried fruit to the pound cake?
Absolutely! Chopped nuts or dried fruit can add texture and flavor to the pound cake. Just ensure that you fold them into the batter gently to avoid overmixing. About a cup of chopped walnuts or dried cranberries would work well in this recipe.
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).