Best 5 Old Aiken Pound Cake Recipes
Old Aiken pound cake is a Southern classic that has been enjoyed for generations. It is known for its rich, buttery flavor and dense, moist texture. The cake is traditionally made with simple ingredients like butter, sugar, eggs, and flour, and is often flavored with vanilla or lemon extract. Its origins can be traced back to the early 1800s when it was a popular dessert among wealthy families in the South. Today, it is still a beloved treat that can be found in bakeries, restaurants, and homes throughout the region.
Let's cook with our recipes!
OLD AIKEN POUND CAKE
My mother's favorite cake to make for friends and neighbors....and she must have made at least 200+ in her lifetime! The mace gives it a little different flavor from most pound cakes, but that's the flavor I associate with childhood! This recipe originated in Aiken, SC, or so the story goes. This cake freezes well.
Provided by BeachGirl
Categories Potluck
Time 1h45m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Spray heavy-duty bundt or tube pan with Baker's Secret or grease and flour it.
- In a bowl, mix flour, baking powder, mace, and salt, and set aside.
- Add vanilla to milk, and set aside.
- In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- To shortening/butter mixture, alternately add 1/3 flour mixture and 1/3 milk mixture, mixing between additions.
- Repeat until all flour and milk are incorporated into batter.
- Pour batter into prepared baking pan.
- Place cake in COLD oven.
- Turn oven to 350 degrees and bake for 1 hour 10 minutes.
- Do NOT open oven door while cake is baking.
- After the 70 minutes cooking time, test cake for doneness, as oven temperatures vary.
- Cake should be golden brown on top, and a toothpick inserted in center of cake should come out clean.
- After cake is partially cooled, remove from pan.
- VARIATION: Substitute rum or brandy flavoring for the vanilla.
- If desired, make a glaze of powdered sugar and water or lemon juice and pour over cooled cake.
ORIGINAL POUND CAKE FROM 1700'S ENGLAND
My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.
Provided by ameatlanta
Categories Dessert
Time 1h55m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees.
- In mixing bowl cream butter and sugar.
- Add 1 egg at a time, beating after each.
- Gradually add sifted flour, 1/2 cup at a time, til all blended.
- Add lemon juice and lemon rind, blend inches.
- Pour into a buttered and floured tube pan.
- Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9
CLASSIC POUND CAKE RECIPE BY TASTY
This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h35m
Yield 2 loaf cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
- With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
- Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
- Slice and serve.
- Enjoy!
- RECIPE BY: Morgan Baker
IRISH POUND CAKE
This is a recipe that has been handed down through the generations of my family. We credit my Great Grandmother, Catherine O'Grady, with this recipe.
Provided by MARYANNEQ
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 50.5 g, Cholesterol 154.2 mg, Fat 24.6 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 463.9 mg, Sugar 33.6 g
OLD FASHIONED POUND CAKE II
This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Provided by Sylvia Zumpano
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g
Tips:
- Use the freshest, highest-quality ingredients you can find. This will make a big difference in the final flavor of your cake.
- Make sure your butter and eggs are at room temperature before you start baking. This will help them to cream together more easily and result in a lighter, fluffier cake.
- Cream the butter and sugar together until they are light and fluffy. This will help to incorporate air into the batter and make the cake light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that they are evenly distributed and that the cake rises evenly.
- Do not overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly and that the outside doesn't brown too quickly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting and running off the cake.
Conclusion:
Old Aiken Pound Cake is a delicious and classic Southern dessert that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with your family and friends. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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