Pound Cake(Nut Cake)
Nut pound cake offers a rich, moist crumb with a delicate nutty flavor, perfect for special occasions or as a delightful teatime treat for nut lovers.
Ingredients
Instructions
- Combine sugar, butter, and Crisco in a mixing bowl.
- Cream together until smooth and fluffy.
- Blend in the eggs one at a time until fully incorporated.
- Add sifted flour, baking powder, milk, vanilla, and nutmeg.
- Mix thoroughly until the batter is smooth.
- Pour into a prepared baking pan and bake at 350°F for 50 to 55 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of 10x sugar. If you want a lighter texture, you might substitute cake flour for all-purpose flour. Mixing in some chopped nuts or a dash of almond extract can enhance the nutty flavor profile of this pound cake. Ensure your ingredients are at room temperature for better incorporation.
Serving Suggestions
Serve slices of this delicious pound cake with a dollop of whipped cream or a scoop of ice cream for a delightful dessert. It pairs beautifully with Strawberry-Rhubarb Ice Milk, creating a refreshing contrast. For a cozy touch, enjoy it alongside a cup of tea or coffee, making it perfect for afternoon gatherings or brunch.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the cake in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(Nut Cake) contains roughly 1048 calories, with 18g protein, 194g carbohydrates, and 11g fat. It is an excellent source of calcium (48% of the Daily Value), vitamin C (47% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 876mg per serving (38% 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 fat instead of butter and Crisco?
Yes, you can substitute with equal amounts of unsalted butter or a vegetable oil blend. Just keep in mind that using all butter will give a richer flavor, while oils may create a slightly different texture.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or too much leavening agent. Make sure to properly measure your baking powder and avoid opening the oven door too early. Also, ensure you bake until a toothpick inserted in the center comes out clean.
How can I add a glaze or frosting to my pound cake?
A simple glaze can be made by mixing powdered sugar with milk or lemon juice until smooth, then drizzling it over the cooled cake. For a richer option, consider a cream cheese frosting, which complements the cake's flavor perfectly.
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).