Recipe by Beck
"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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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.
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.
I love this recipe. You can veriate it so much. The last time i did it i add white chocolate.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crusty Loaf Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 277
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