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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

 

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Old-fashioned Pound Cake Recipe

By Kate Miller

 

Ever felt embarrassed when a friend shows up unexpectedly at your doorsteps but you've nothing to serve your guest? Well, here's a trick to save the day – bake a cake and freeze ahead. This way, you'll never be caught short of quick snacks.

 

You can freeze most cake recipes for up to 6 months but iced cakes tend to lose some of their quality after 2 months.

 

When you freeze cakes, make sure that the cake has cooled completely before you wrap the cake twice in plastic film. Then place the cake in a proper freezer bag before you keep it in the freezer.

 

To serve, simply thaw at room temperature or pop it in the microwave for about 20 to 25 seconds, depending on your microwave's strength.

 

Though there're countless pound cake recipes available, I still like this old-fashioned pound cake recipe best. It dates back to the early 70s, and passed down to me from my grandmother. It’s very rich in flavor – buttery, velvety and moist – absolutely gorgeous!

Old-Fashioned Pound Cake Recipe

(makes two 9 x 5 inch cakes)

 

Ingredients:

2 cups butter or margarine

2¼ cups sugar

1 tablespoon vanilla

10 eggs

4½ cups sifted cake flour

¾ teaspoon salt

½ teaspoon ground mace

 

 

How to make pound cake from scratch

Cream the butter or margarine with sugar and vanilla until light and fluffy.

 

Add eggs, one at a time, beating vigorously after each addition.

 

Add sifted dry ingredients in fourths, beating until smooth after each addition. Finally, beat only until the batter is smooth; be careful not to overbeat.

 

Transfer batter into 2 greased 9½ x 5¼ x 2¾ inch loaf pans.

 

Using a spatula, draw batter from center towards the edges of loaf pans.

 

Bake pound cakes at 325°F for about 75 minutes or until a skewer inserted in the center comes out clean.

 

Let pound cake cool for 10 minutes before removing from loaf pans to cooling racks.

 

 

 

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old fashioned pound cake recipe