Rachel'S Pound Cake
Rachel's Pound Cake is a moist, citrus-flavored treat with a rich buttery texture, perfect for gatherings or a delightful afternoon snack with tea or coffee.
Ingredients
Instructions
- Blend Crisco, butter, and sugar until the consistency of whipped cream.
- Add flavoring, fresh orange juice, and grated orange rind.
- Add salt.
- Add eggs, one at a time, mixing with a spatula from bottom to blend with butter and sugar.
- Add flour and milk alternately.
- Then add 1/2 teaspoon of baking powder.
- Bake at 275°F (135°C) for 2 hours.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before blending. If you don't have butternut flavoring, vanilla extract can be a great substitute. To enhance the orange flavor, consider using orange extract in addition to the juice and rind. Also, sifting the flour twice can help achieve a fluffier cake, similar to what you might find in Ma Davis' Buttermilk Pound Cake.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a special touch, serve it alongside a warm cup of tea or coffee. You can also try it with a scoop of vanilla ice cream, making it a perfect pairing for a summer gathering, much like the Cheese Waffles With Sauce.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to a month. To reheat, slice the cake and microwave on a low setting for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Rachel'S Pound Cake contains roughly 1507 calories, with 15g protein, 175g carbohydrates, and 84g fat. It is an excellent source of calcium (86% of the Daily Value), iron (75% of the Daily Value), and vitamin C (73% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 1336mg per serving (58% 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 Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter or margarine. Just keep in mind that the texture may vary slightly, as Crisco helps create a lighter cake due to its higher fat content.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or adding too much liquid. Ensure you follow the baking time closely, and consider using a toothpick to check for doneness. If the toothpick comes out clean, your cake is ready. Avoid opening the oven door frequently while baking, as this can cause the cake to collapse.
How can I enhance the flavor of my pound cake?
To enhance the flavor, you can add a teaspoon of almond extract or use a flavored sugar, like vanilla sugar. Additionally, incorporating a bit of zest from other citrus fruits can add complexity. Top the finished cake with a citrus glaze made from powdered sugar and orange juice for an extra burst of flavor.
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).