Crusty Loaf Cake Recipe - Allrecipes.com
Crusty Loaf Cake Recipe
  • READY IN ABOUT hrs

Crusty Loaf Cake

Recipe by  

"This is a never-fail pound cake with a crusty top. It's delicious with coffee as well as ice cream."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch bundt cake Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray.
  2. Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.
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Reviews More Reviews

Jun 18, 2007

This is a delicious traditional pound cake recipe which makes 2 cakes when baked in loaf pans (recipe doesn't really specifiy what kind of pan - one assumes a loaf pan since it is a "loaf" cake" - yes?). Wonderful cake (even with butter substituted for the Crisco), but keep in mind, it is a recipe for TWO CAKES when done in loaf pans (loaves) which is not mentioned in the recipe. Half recipe for one loaf - which is what I do.

 
Nov 21, 2002

I was in a hurry to make a cake for a gathering and this cake was perfect. Tasty, quick and easy to prepare. I will be making this cake often for my friends and family. It is also great doctored up with decorations.

 
Mar 31, 2008

I love this recipe. You can veriate it so much. The last time i did it i add white chocolate.

 
Mar 02, 2008

Very moist, dense, slightly eggy cake. I added a bit of lemon zest to add just a teensy bit of tang, but it would have been just as nice without. Excellently crusty crust. Would be very nice with tea.

 
Nov 03, 2013

I halved this recipe and following the advice of another reviewer, baked it in a loaf pan, rather than a bundt pan. If you do the same, be sure to use an 8x4 loaf pan, rather than a 9x5, because you’ll get very little rise. I’ve never baked a cake or sweet bread that didn’t have either baking powder or baking soda in it, and I thought it unusual that this recipe had neither, but I don’t do a whole of baking either. This was OK, a little on the dry side, but I'll use it for strawberry shortcake, so that won't be an issue.

 

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Nutrition

  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 74.2 g
  • 24%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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