Wonderful Old Fashioned Pound Cake
A rich, buttery pound cake with a tender crumb and classic flavor, perfect for dessert or teatime gatherings, enjoyed by those who love traditional baked treats.
Ingredients
Instructions
- Cream salt, sugar, shortening, and margarine together.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour, evaporated milk, and water, mixing well.
- Mix in butternut flavoring.
- Pour the batter into a greased and floured tube cake pan.
- Place the cake in a cold oven.
- Set the oven temperature to 325°F and bake for 1 1/2 hours.
- Do not open the oven door until the cake is done.
Tips & Substitutions
For a richer flavor, consider replacing part of the margarine with butter. If you prefer a lighter texture, sift the flour before measuring. Additionally, ensure your ingredients are at room temperature for better mixing. This cake can also be flavored with vanilla or almond extract for a different twist, enhancing its appeal. Serve it with fresh berries or whipped cream for a delightful contrast.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh fruit or a scoop of vanilla ice cream. You can also serve it with a drizzle of chocolate or caramel sauce for added indulgence. For a festive touch, dust with powdered sugar or serve alongside a slice of Lemon Sponge Pie (In Memory Of Betty Marie Covington) for a delightful dessert platter.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 5 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving, and you can gently reheat slices in the microwave for a few seconds to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Wonderful Old Fashioned Pound Cake contains roughly 495 calories, with 8g protein, 83g carbohydrates, and 16g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 864mg 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 all butter instead of margarine in this recipe?
Yes, you can substitute all the margarine with butter for a richer flavor. Just keep in mind that this may slightly alter the texture, making it denser. Ensure the butter is softened at room temperature for the best results.
What should I do if my cake is browning too quickly?
If your cake is browning too quickly, you can tent it with aluminum foil after it has reached a golden color. This will help prevent further browning while allowing it to bake evenly without undercooking the inside.
How can I tell when the pound cake is fully baked?
To check if the pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out wet with batter, it needs more time to bake.
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).