Ora Mabry'S Crusty Pound Cake
A rich, buttery pound cake with a tender crumb and a slightly crusty exterior, perfect for dessert or tea-time treats, appealing to traditional cake lovers.
Ingredients
Instructions
- Cream sugar and shortening together until well blended.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and vanilla, mixing until the batter is stiff.
- Pour batter into a prepared baking pan.
- Bake at 350°F (175°C) for about 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco. Make sure your eggs are at room temperature for better incorporation. If your batter seems too thick, a splash of milk can help achieve the desired consistency. This cake can be enjoyed plain or with a glaze for added sweetness, similar to the approach in the Hawaiian Splendor Sponge Cake.
Serving Suggestions
Slice the crusty pound cake and serve it with fresh berries or a dollop of whipped cream for a delightful treat. It also pairs beautifully with coffee or tea. For a twist, try serving it alongside a scoop of vanilla ice cream, making it a perfect dessert option for gatherings, just like the Chocolate Bundt Cake.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply let slices come to room temperature or warm them briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Ora Mabry'S Crusty Pound Cake contains roughly 827 calories, with 17g protein, 174g carbohydrates, and 9g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (34% of the Daily Value), and iron (32% of the Daily Value). It also contributes 7g 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?
While plain flour works best for this pound cake, you can experiment with cake flour for a lighter texture. However, keep in mind that the cake may not rise as much. If using whole wheat flour, the cake will have a denser texture, so consider mixing it with all-purpose flour.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or not enough moisture. To prevent dryness in future attempts, monitor the baking time closely and use room temperature ingredients. You can also brush the cake with a simple syrup after baking to add moisture.
How do I know when my cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times may vary based on your oven, so start checking a few minutes before the suggested time.
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).