Pound Cake

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I thought I had an amazing pound cake recipe in my cold oven cake. I love my Granny’s cold oven cake, however this pound cake is just amazing. Soft, buttery, melt in your mouth goodness. We eat it for dessert and breakfast some days. I was given this recipe by a sweet gentleman who was in choir with me at my old church. He and I used to talk baking before choir rehearsal started. There was no going back once I tried it and it has become one of my favorite to make and give away.

So what all do I need?

• Butter
• Crisco (vegetable shortening)
• eggs
• sugar
• vanilla
• flour
• baking powder
• milk

The theme to this recipe is mix well

Most cake and bread recipes tell you not to over mix as it will make the batter tough. However, this recipe does best if you mix everything up well. Like most pound cakes you should have all your ingredients at room temperature as well. Now I am horrible at remembering to set everything out ahead of time. So if you forget to let the eggs and milk come to room temperature it will turn out just as good. However, you do need to pull out 2 sticks of butter to soften up before starting.

Preheat the oven to 325 degrees and grease and flour a large tube pan. The first time I made this recipe I used my regular bundt pan. The batter rose up and over the sides! I had cake batter everywhere in my oven! After that I typically would make a large cake and then either one or two smaller cakes. For Christmas I got an 18 cup tube pan and the batter fills it nicely. If you do not have a large tube or bundt pan you can divide the batter into a couple of cakes. Just make sure to adjust your cooking time.

If your butter is soft you’re ready to start

Beat butter and 1/2 cup crisco (vegetable shortening) for 5 minutes. Make sure you stop and scrape the bowl to get it all mixed in. As it is mixing, add in 3 cups sugar. Once well mixed, begin adding the eggs one at a time. When all 6 eggs have been added continue mixing the batter for 3-5 minutes and scrape the sides and bottom. Mine probably mixed a little longer today as I had to play referee as my youngest decided to steal his sister’s snack.

Halfway done!

Add in 3 cups all purpose flour and 1 tsp baking powder. Add it in slowly so the mixer doesn’t throw it all over the counter. And if your mixer gets turned on for you like mine did, that little bit of flour that went over the side won’t be missed. Add in 1 cup milk and 1 tsp vanilla extract. Mix well after you add each ingredient. The batter is very wet and reminds me of ice cream batter at this stage.

So why is there a spoon in the batter?

My son decided he needed a taste. We made frosting not long ago and he was a big fan of licking the beaters. However he didn’t quite understand why Mommy wouldn’t let him eat batter with raw eggs in it.

Oven time! You’ll be smelling it bake here soon!

Pour the batter into your prepared pan(s) and place on the middle rack. Cook for 1 hour 15 minutes at 325 degrees. However every oven cooks differently so I would highly suggest you start checking it at about an hour.

Let it cool 15 minutes

Then turn it out to finish cooling on a drying rack. Mine got a smidge darker than I’d like, but that’s what happens when the oven timer goes off in the middle of a 2 year old meltdown.

What else can I do with this cake?

This cake is awesome for adjusting! When everything had to be dairy and soy free with my daughter I used almond milk, dairy free butter, and spectrum organic vegetable shortening. The texture was exactly the same and it had a good flavor. I also have added in a cup of blueberries or strawberries. I would not suggest adding peaches as it changes the liquid content too much. I also have removed a cup of batter, added some cocoa powder to it, and made a marble pound cake with it.