Recipe by Jean Higginbotham
"This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream."
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2 1/2 cups
Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour:
For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour.
I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it!
A definite keeper!
I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--), but did not like this one much. This cake will get eaten eventually, but it is not phenomenal by any means. Also, it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used. . . this isn't worth the calories!
Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big.
I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great!
It's two days after Christmas and all through the house, not a creature is stirring...except for Hubs and me. With all our "holiday people" gone I'm left with an empty house and a full refrigerator and pantry, including lots of leftover eggnog. I decided to use some of it in a cake and after looking over this recipe decided it was a good, basic pound cake recipe that I could safely experiment with a little. Given that I replaced the milk with the sweet eggnog, I knew I'd have to reduce the sugar, but didn't want to reduce it so much that I'd be reducing some of the moisture in the cake as well. I settled at 2 cups. In keeping with the eggnog flavor I substituted 1-1/2 tsp. vanilla and 1/2 tsp. rum extract for the almond extract, and added 1/8 tsp. nutmeg to the flour mixture. I wasn't crazy about baking this at 300 degrees, but since I had a dark pan I felt it would be okay. An hour and 15 minutes later the cake was done. This really is a lovely, beautiful cake, moist, with a fine, tender and dense crumb. Pound cake just as pound cake should be. As for my eggnog experiment, it was a real happy result! Pleasantly eggnog flavored, light "mellow yellow" and a perfect choice for this holiday season. This was just excellent on its own, but I served it with a fresh, tropical fruit medley and fresh whipped cream (more leftovers!). Make this recipe as is or make my eggnog cake experiment, but either way I highly recommend it!
This makes a very moist and excellent textured pound cake, but I agree with other reviewers - substitue vanilla for the almond extract. The moistness is due to the 1/2 cup of shortening, but I would have liked a more buttery flavor - just my own personl preference. It did turn out absolutely perfect though. Thanks!
this is the best cake recipe on this site.. I cut down the sugar to 2 1/4 cups.. I had no cake flour on hand today, so I removed 2T flour per cup, and double sifted the flour... I used only vanilla ex, I don't like almond.. and the result was a moist, delishous, creamy, melt in your mouth cake... I will use this recipe from now on as my signature cake... this is great for weddings and birthdays, it's to to good 100 stars!!!! my husband refuses to eat store bought pound cake ever again...
Since my mother passed away last year, I was afraid that I would never get the chance to learn how to make my own pound cake. I made this cake today and it turn out just as if mom had done it herself. Thanks so much! I changed the recipe as suggested by others and used 1/2 vanilla and 1/2 almond as well as cream cheese instead of shortening.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Johnnie's Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 240
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