Best 3 Western Pound Cake Recipes
When it comes to classic desserts, the Western Pound Cake stands tall with its rich history and delectable taste. Originating in the early 19th century, this cake has become a beloved staple at gatherings, celebrations, and teatime treats. With its moist, dense texture and a flavor profile that combines sweetness, vanilla, and a hint of citrus, the Western Pound Cake has captured the hearts of dessert enthusiasts for generations. Embark on a culinary journey as we explore the world of Western Pound Cake, delving into its origins, variations, and the secrets to achieving that perfect golden-brown crust and irresistible melt-in-your-mouth center.
Let's cook with our recipes!
WESTERN POUND CAKE
My grams made this cake when I was small and it has always been my mom's favorite cake. Best with fudge icing
Provided by Sheri Ketarkus
Categories Desserts Cakes Pound Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
- Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 69.5 g, Cholesterol 104.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 13 g, Sodium 203 mg, Sugar 39.6 g
IMPERIAL POUND CAKE
This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine.
Provided by GlamAtomic
Categories Dessert
Time 1h20m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 Degrees Fahrenheit.
- Grease and flour a large tube pan.
- In a large bowl, beat Margarine and Sugar until light and fluffy.
- Beat in Egs, one at a time.
- Beat in Vanilla.
- Slowly add Flour, beating until well mixed.
- Pour batter into the prepared pan.
- Sprinkle lightly with powdered sugar and nuts if desired.
- Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and cool completely.
- Enjoy!
WESTERN HOMESTEAD OLD FASHIONED BUTTER CAKE
Old fashioned buttery thin crust on the outside of this tube pan cake. There is no salt or milk. Powdered sugar is the key to this cake and you can use butter, margarine or butter flavored Crisco. I use a combination of butter and butter flavored Crisco. No icing necessary. Serve with fruit, whipped cream or whipped jello or any combination. Recipe found in the walls of our homestead built in 1907 tacked along side of Lithuanian newspapers which were used for insulation. I have updated recipe ie. butter flavored Crisco and Pam. They pounded the sugar to become powder with mortar and pestle.
Provided by Montana Heart Song
Categories Dessert
Time 1h15m
Yield 1 large tube cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
- Mix on low speed until soft and blended.
- Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
- Then add one egg at a time. Beat one minute for each egg.
- Add vanilla extract.
- Mix.
- Preheat oven to 300°F.
- Spray Pam in a tube or angel food cake pan.
- Note: You can use butter or margarine also.
- Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
- Pour batter evenly in pan.
- Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
- Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.
Tips:
- When measuring flour, use the spoon and level method. Dipping the measuring cup directly into the flour can result in too much flour being packed into the cup.
- Creaming together the butter and sugar until light and fluffy is essential for a tender and moist cake. Make sure to beat the mixture for at least 3 minutes on medium speed.
- Gradually adding the eggs to the batter one at a time helps to prevent the batter from curdling.
- Do not overmix the batter once the flour has been added. Overmixing can result in a tough and dense cake.
- Bake the cake in a preheated oven. This helps to ensure that the cake bakes evenly.
- Do not open the oven door during the first 30 minutes of baking. This can cause the cake to fall.
- Allow the cake to cool completely before frosting or serving. This helps to prevent the frosting from melting and the cake from crumbling.
Conclusion:
Western Pound Cake is a classic dessert that is perfect for any occasion. With its rich and buttery flavor, moist texture, and delicate crumb, it is sure to please everyone. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. So next time you are looking for a special dessert to make, give Western Pound Cake a try. You won't be disappointed!
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