Vanilla-Butter And Nut Pound Cake
A rich and moist pound cake infused with vanilla and nut flavors, featuring a tender crumb and a delightful sweetness. Perfect for special occasions or teatime treats, this dense cake offers a classic taste with a luxurious butter and nut aroma that appeals to all ages.
Ingredients
Instructions
- Cream Crisco, margarine, sugar, and salt for 7 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add flour and milk alternately, beginning and ending with flour.
- Fold in flavoring.
- Pour batter into a greased and floured tube pan.
- Bake in a cold oven at 325°F for 1 hour and 45 minutes.
- Do not open the oven door during baking.
- Cool on a rack and sprinkle with powdered sugar.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before starting. If you don't have Vanilla-Butter and Nut Flavoring, you can substitute with vanilla extract and a touch of almond extract. To make the cake more moist, consider adding a tablespoon of sour cream. Be sure to sift the flour to avoid lumps and ensure an even batter.
Serving Suggestions
This Vanilla-Butter and Nut Pound Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream and fresh berries for a fresh touch. Serve it alongside a warm cup of tea or coffee for a comforting afternoon treat. It makes a great addition to potlucks, alongside dishes like Pineapple Sheet Cake(Easy And Good For Potlucks!) or Country Cookies.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. To reheat, simply microwave a slice for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla-Butter And Nut Pound Cake contains roughly 2761 calories, with 30g protein, 296g carbohydrates, and 165g fat. It is an excellent source of iron (74% of the Daily Value), protein (60% of the Daily Value), and calcium (53% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2364mg per serving (103% 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 butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco, but keep in mind that it may alter the texture slightly, making it richer. If you use butter, ensure it is softened for easier creaming with the margarine.
What can I do if I don't have evaporated milk?
If you don't have evaporated milk on hand, you can make a substitute by mixing regular milk with a bit of heavy cream. Alternatively, use milk mixed with a small amount of milk powder to achieve a thicker consistency.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. Also, the cake will pull away slightly from the sides of the pan when it's fully baked.
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).