Williamsburg, Virginia Pound Cake
A rich, buttery pound cake from the 1600s, featuring subtle nutmeg and aromatic brandy, perfect for elegant gatherings or as a thoughtful gift.
Ingredients
Instructions
- Soften the butter by kneading it with your hands in a large bowl or on a tray.
- Gradually work in the sugar until well incorporated.
- Add the egg yolks one at a time, mixing thoroughly after each addition.
- Incorporate the beaten egg whites into the mixture.
- Add the sifted flour gradually, alternating with the egg whites, and mix gently.
- Add the freshly grated nutmeg and aromatic brandy for flavor.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) until the cake is done and a toothpick inserted in the center comes out clean.
- Allow to cool before serving or gifting in small loaf pans.
Tips & Substitutions
For a richer flavor, consider using European-style butter, which has a higher fat content. If you want to lighten the cake, you can substitute a portion of the butter with unsweetened applesauce. Be sure to sift the flour to prevent lumps and create a lighter texture. Finally, freshly grated nutmeg is a must for authentic flavor, but ground nutmeg can be used in a pinch.
Serving Suggestions
This Williamsburg pound cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside fresh berries for a refreshing contrast. For a cozy brunch, consider serving it with Gennie'S Coffee Cake for a delightful spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Williamsburg, Virginia Pound Cake contains roughly 776 calories, with 24g protein, 101g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (61% of the Daily Value), protein (47% of the Daily Value), and iron (39% of the Daily Value), and a good source of calcium and potassium. It also contributes 17g of dietary fiber toward your daily target.
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 whole eggs instead of just egg yolks and whites?
Using whole eggs will change the texture and density of the cake. The separation of yolks and whites helps achieve a lighter consistency, which is characteristic of pound cake. For the best results, follow the original instructions.
What can I substitute for aromatic brandy?
You can substitute aromatic brandy with apple juice or a splash of vanilla extract. While this will alter the flavor slightly, it will still maintain the cake's moistness and taste delightful.
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. Be cautious not to overbake, as this will result in a dry texture.
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).