The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Judie’s Big Pound Cake

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BettyR's picture
BettyR

Judie’s Big Pound Cake

I hadn't made this in a while and decided to make it for new years dinner...it's very good so I thought I'd share.

Judie’s Big Pound Cake
January12,1998

3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract(I leave out the almond extract and increase the vanilla to 1 tablespoon...I don't like almond extract)
3 tsp. baking powder

Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)

Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar

The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't even think they make it anymore.

It fits perfectly in a 1/2 sheet pan.

As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".


mrfrost's picture
mrfrost

Looks and sounds delicious. What brand/kind of flour do you use?

BettyR's picture
BettyR

I use Walmart store brand all purpose flour.

mrfrost's picture
mrfrost

Thanks.

BettyR's picture
BettyR

I would like to add that I live in the Southern US and the all purpose flour sold here is lower in protein than AP flour sold in other places.

mrfrost's picture
mrfrost

Same here. I'm in GA and don't really bake, except breads and pizzas. I use mostly White Lily bread flour, or Kroger unbleached AP and vital gluten.


I did just happen to buy a couple bags of White Lily AP on sale, which is about the softest AP around.


What is the best type flour for pound cake?

BettyR's picture
BettyR

I don't really know but I would guess that plain AP flour would be the best flour for pound cake. 


I live in a very rural part of Texas and Walmart is the closest large grocery store to me. I don't know who makes their flour but I have always had very good luck with it.


I have a grain mill and mill my own wheat for bread so the Walmart AP flour is the only premilled flour that I ever buy. The hard red wheat I buy from Bob's Red Mill is very high in gluten so I don't have to add anything to it.

asegal0000's picture
asegal0000

I wanted to ask if the baking powder was in fact teaspoons, the other ingredients have teaspoon spelled out.


 


This looks great, I can't wait to try it out!

Mini Oven's picture
Mini Oven

because they are written with a small "t" and not capital "T."   (The mixed up question attracted my attention, using a capital "T" for teaspoons is uncommon.) 


Three Tablespoons, Tbs, of baking powder would make this cake taste like soap.


It's the "stick" of Butter that is ambiguous.


A stick is 1/4 pound or 1/2 cup for normal household use in the USA.


Impressive looking Bundt cake there!

BettyR's picture
BettyR

A sitck of butter here in the US is 1/4 pound. There are 4 sticks to a pound.

BettyR's picture
BettyR

Yes, it is 3 teaspoons of baking powder.

mrfrost's picture
mrfrost

How do the nonstick sprays work  on bundt pans, or do they still need to be greased and floured?

BettyR's picture
BettyR

I always grease and flour mine. I would never trust just the spray.


If you are going to use a Bundt pan I would put a cookie sheet under it. If the pan is not one of the older pans the cake may overflow. The original Bundt pans were bigger than the ones sold today. Mine never overflows but I have had people tell me that the newer ones do.


This cake was converted from a restaurant size recipe to fit a 1/2 sheet pan but since I have my grandmother's old Bundt pan I like to use it.

mrfrost's picture
mrfrost

If  I get around to making it, I have a old 12 cup Nordicware bundt.

SylviaH's picture
SylviaH

I used my new 12 cup non-stick bundt pan to make 4 pound cakes this Christmas and sprayed and floured it...I guess old habits are hard to break..but the cakes came out so easily...I also flip them back over because the crusty top is so pretty and tasty and really shows the cake off..then wrap them up in clear wrapping paper tied with a bow..makes a lovely gift.  I also only use 1/2tsp. baking powder.


Sylvia

gardenchef's picture
gardenchef

Wow Betty my mouth is watering..I'm going to make one today! Funny how a great photo can make a recipe come alive.


~cathy

BettyR's picture
BettyR

I so agree...I really love it when someone posts a recipe and includes a picture...it makes a big difference.

gardenchef's picture
gardenchef

I was just making this and realized I don't have shortening...can I use that additional amount of butter? What will it do to texture and flavor? Anyone know?
Thanks


cathy aka ~garddenchef


 

BettyR's picture
BettyR

Butter has water in it shortening doesn't. You could try a third stick of butter and see what happens.


Let us know what you did and how it turned out.

SylviaH's picture
SylviaH

I have used a similar recipe for over 40 yrs.  It has 1/4 cup vegetable oil in it..maybe you could just substitute with oil.  You should get a sweet cookie crispy crust that's delicious.

gardenchef's picture
gardenchef

Betty you are great, on here as much as me I'd say LOL. What would we do without computers and these incredible forums?


I actually found a can of crisco way back, top shelf. It had never been opened but expired Aug 09. I did some online research and found it goes rancid with a foul odor when you shouldn't use it. If it doesn't smell or taste bad, it is fine I read. This seemed fine so I used it and followed your directions to a ''T".


My first reaction to batter is- too sweet, but that's me! I lessen sugar in my choco chip cookie recipe, should have remembered that in advance. However, my apprentice (see photo) disagrees...tastes delish she says!!!


It comes out in 1/2 hour and I'll cover it like you said b/c I love the idea of a crispy rather than sticky top.


Oh, I didn't have a bundt pan but had my mom's orginial large angel food cake pan, I bet it will be perfect! My precious mom is no longer with us (1 year now) but she seems to come back to me ALWAYS in my everyday life (today it's the pan)..kind of cool huh : )


c

BettyR's picture
BettyR

I felt the same way about the sugar but my husband and kids love the cake the way it is and since I really don't eat it...only one, at the most two bites, (I'm diabetic) I make it the way they like it.


Also I think if you cut back on the sugar you won't get the cripy crust.

gardenchef's picture
gardenchef

it's been in an hour, rised to the top of my mom's large pan but it is soupy in center of cake. Brown on top


 What to do??? I think I'll cover with tinfoil so it doesn't brown more and leave in, should I lower temp? I know virtually talking to myself here. Keep you posted

BettyR's picture
BettyR

Do you use an oven thermometer? I keep one in my oven, I have had 4 different ovens in my life and only one that held the right temperature. The oven I have right now heats 25° too hot and it's almost brand new.

gardenchef's picture
gardenchef

not sure why but it took 1 hr 15 mins in my oven at 350 degrees. Smells heavenly, I got it out without breaking though it isn't as photogenic as yours : ).


The 24 hour towel cover is great in theory but my kids feel the fragrant cake is far better eaten warm than waiting for a little crisp : (. Maybe I'll just let them cut it in half and then try towel.


Thanks so much, this has been fun. Off to watch a TRUE sherlock holmes movie with my apprentice, et al. (Nigel Bruce and Basil Rathbone)...not the, hardly comparable, remake now in theatres.

BettyR's picture
BettyR

Glad you had fun...when you cut it let us know how it turned out.

jannrn's picture
jannrn

That seems to be an awesome recipe and is really close to one I have used for years but for a Chocolate pound cake.....other than the 1/2 C of Cocoa, the biggest difference is that mine only calls for a 1/2 tsp. of Baking Powder and a 1/2 tsp of Salt. There are only 5 eggs too. But WOW what a difference!!! Yours looks WONDERFUL!!!

BettyR's picture
BettyR

Thanks!! It really is a very good cake; my family loves it, my son especially likes it because he doesn't like frosting on a cake. He's a cake purest and wants just the cake.

BettyR's picture
BettyR

Sounds good...would you mind posting your recipe?

sheveh3's picture
sheveh3

tried the cake.  I used 2 cups of sugar still too sweet but great texture, will try again.

AntBee's picture
AntBee

My grandmother always told us to cream the butter & sugar until most of the "grit" was gone, and to beat for at least 15-20 minutes! LOL


Also, she always wraped her pound cake in a white tee towel and placed it in the frig the night before she was going to serve it. She said it helped make the texture perfect. She would tell us that freezing the cakes made it even better. She wouldld place her milk & butter out on the sink the night before making the cakes.


So, for those who have tried this recipe, you simply put all of the ingredients in the bowl together and beat for 5 minutes, and that is that? WOW! I have to try this method. Seems like it will save a lot of time.


I will use my KA mixer to test it.


THANKS for the recipe! The cake looks absolutely delicious!

alyj64's picture
alyj64

If you make this in a 1/2 sheet the cooking time is 35 minutes. 

alyj64's picture
alyj64

I made this for my daughters birthday substituting lemon flavoring for almond flavoring and it was delicious