Pound cake is one of the first items I learned to bake when marrying. I use my grandmother's tried and true recipe as a base for different flavors of pound cake. Her original recipe uses milk, but I substituted with commercial eggnog and added nutmeg.
I suggested other variations (see below) of this recipe, as it's easy to alter flavors.
Pound cake freezes well, so is handy to have on hand for a family or guest dessert, serving a slice with with berries, ice cream, glazed toppings or syrups.
When strawberries are in season, I use her original recipe as a base for strawberry shortcake.
For the just the two of us, I especially like making mini-loaves and freezing. For the holidays, they're great for gift bags or baskets.
Eggnog Pound Cake
1/2 pound butter, 2 cubes at room temperature2 cups sugar
4 eggs
1 tsp. baking powder
1/2 tsp. nutmeg
2 cups flour
3/4 cup commercial eggnog
1 large loaf pan, or 4 mini loaf pans
Heat oven to 350 degrees.
With a mixer, cream butter and sugar. Cut butter into small pieces or soften. With mixer running, add eggs one at a time until incorporated. Scrape down sides while adding each egg to completely blend.
With a mixer, cream butter and sugar. Cut butter into small pieces or soften. With mixer running, add eggs one at a time until incorporated. Scrape down sides while adding each egg to completely blend.
Add flour and mix, one cup cup at a time, then add baking powder and nutmeg, mixing until combined. Add eggnog and mix until batter is smooth.
Pour or scoop into a sprayed loaf pan or evenly divide into 4 mini loaf pans. Bake until golden and done: 60 to 70 minutes for large loaf or 40 to 50 minutes for mini loafs. Insert a toothpick into center to test if done, it should come out clean.
Let rest 8-10 minutes before removing from pan. Makes 16 servings.
Variations:
Use 3/4 cup of milk or sour cream instead off eggnog.
Lemon Pound Cake: add a teaspoon of lemon extract and/or lemon zest; or 3 Tabs. of lemon juice
Chocolate Pound Cake: add 1/2 cup of cocoa powder
Vanilla Pound Cake: add a teaspoon vanilla extract
Or add poppy seeds. chocolate chips, cinnamon -- or your own creative ideas!
Estimated Cost: $4.00 or less; $1.00 a loaf, .25 cents a serving or less.
Pour or scoop into a sprayed loaf pan or evenly divide into 4 mini loaf pans. Bake until golden and done: 60 to 70 minutes for large loaf or 40 to 50 minutes for mini loafs. Insert a toothpick into center to test if done, it should come out clean.
Let rest 8-10 minutes before removing from pan. Makes 16 servings.
Variations:
Use 3/4 cup of milk or sour cream instead off eggnog.
Lemon Pound Cake: add a teaspoon of lemon extract and/or lemon zest; or 3 Tabs. of lemon juice
Chocolate Pound Cake: add 1/2 cup of cocoa powder
Vanilla Pound Cake: add a teaspoon vanilla extract
Or add poppy seeds. chocolate chips, cinnamon -- or your own creative ideas!
Estimated Cost: $4.00 or less; $1.00 a loaf, .25 cents a serving or less.
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