Pilgrim Pound Cake
Pilgrim Pound Cake is a rich, buttery dessert with a dense texture and sweet almond flavor. Perfect for special occasions or teatime, its moist crumb and classic taste make it a comforting treat for family and friends to enjoy together.
Ingredients
Instructions
- Cream together margarine, Crisco, sugar, and salt very well.
- Add eggs and beat well.
- Add flour, milk, and almond extract; beat well.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Place the pan in a cold oven and set the temperature to 300°F.
- Bake for 2 hours.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of margarine and Crisco. If you prefer a different flavor, vanilla extract can be substituted for the almond extract. Ensure all ingredients are at room temperature before mixing for optimal results. Be careful not to overmix the batter to maintain the cake's tenderness.
Serving Suggestions
This rich cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside fresh fruit or a warm sauce for added flavor. For a festive touch, try serving it with Cherry Divinity for a sweet contrast.
Storage & Reheating
Store leftover Pilgrim Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pilgrim Pound Cake contains roughly 1985 calories, with 25g protein, 293g carbohydrates, and 82g fat. It is an excellent source of calcium (90% of the Daily Value), iron (82% of the Daily Value), and vitamin C (54% of the Daily Value), and a good source of vitamin D and dietary fiber. Note that it is relatively high in sodium, at 1736mg per serving (75% 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 a different type of flour for this recipe?
Yes, you can use cake flour for a lighter texture, though the cake may be denser with whole wheat flour. Adjust the liquid slightly if using whole wheat, as it absorbs more moisture.
What should I do if my cake sinks in the middle?
A sinking cake can result from overmixing or opening the oven door too early. Make sure to mix the batter just until combined and avoid checking the cake until the baking time is nearly up.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Baking times may vary, so keep an eye on it as it approaches the two-hour mark.
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).