Pound Cake Mississippi Style
Mississippi-style pound cake features rich butter, sweet pecans, and cherries, delivering a moist, flavorful treat perfect for special occasions or comforting desserts.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add vanilla extract and rum or almond extract.
- Add eggs one at a time, mixing well after each addition.
- Gradually add sifted flour, three times, mixing well.
- Pour in milk in small portions while mixing to improve texture.
- Pour batter into a large tube pan or two smaller pans.
- Bake at approximately 275°F (135°C) for 1 hour and 40 minutes.
- Check doneness with a toothpick inserted into the center; it should come out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and whip it well with the sugar until fluffy. If you don't have rum or almond extract, you can substitute with additional vanilla extract. Adding a pinch of salt can enhance the flavors, while folding in the pecans and cherries last helps maintain their texture. This cake pairs beautifully with Breakfast Coffee Cake for a delightful brunch spread.
Serving Suggestions
Serve slices of this rich pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It also makes a wonderful accompaniment to coffee or tea. For a festive touch, consider drizzling with a simple glaze or dusting with powdered sugar. This cake is perfect for gatherings alongside Pecan Waffles or as part of a dessert table.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm each piece in the microwave for about 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake Mississippi Style contains roughly 3403 calories, with 45g protein, 515g carbohydrates, and 84g fat. It is an excellent source of iron (116% of the Daily Value), protein (90% of the Daily Value), and calcium (62% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 731mg 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 make this pound cake ahead of time?
Absolutely! This 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. The flavors often improve after a day, making it a great option for special occasions.
What can I substitute for the pecans?
If you're allergic to nuts or simply prefer another flavor, you can substitute the pecans with chopped walnuts or even chocolate chips for a different taste. Dried fruits like cranberries or raisins can also add a unique twist to the recipe.
How do I know when the pound cake is done baking?
The best way to check if your pound cake is done is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. Keep an eye on it towards the end of the baking time to prevent overbaking.
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).