Old Fashioned Pound Cake recipe makes a delicious, moist cake with five flavors. Serve plain, with a tasty Glaze or Cream Cheese Frosting. Recipes included.
This Old Fashioned Pound Cake recipe is very old. It was the rage of pound cakes in late 1950s-1960s.
Someone, (I can't find out who) developed this pound cake that was different from the standard 1-2-3-4 cake and it contained shortening as part of it's fat.
The original recipe I had back then called for using Crisco as the shortening. It listed only one flavor... vanilla.
If one attended special potluck events of a good size they would likely encounter several of these pound cakes.
Cooks began using various flavors, Vanilla and Lemon being the most popular.
Later, they they were adding more flavors to the batter. At first it was 2 flavors in the recipe, then it was 3, 5, and now 7 flavors, consecutively.
I haven't tried the 7 flavors yet, because I like the complexity of the 5 flavors here in this Old Fashioned Pound Cake recipe.
Set out butter, eggs and milk to let them come to a room temperature. (In hot weather do not let butter start to melt. If yt becomes too warm and soft to cream, set it back in the refrigerator to harden up a little, so it will cream easily).
In the meantime, prepare your 10" tube pound cake baking pan. Grease (I use butter) the bottom and sides of pan and dust with flour. Place a fitted piece of parchment paper in the bottom of the pan.
Grease the top side of the parchment paper and dust it with flour.
Set pan in refrigerator until you make your cake. This will firm the butter and help prevent the oil and flower from mixing until you put your batter in the oven.
Sift together the flour and baking powder into a small mixing bowl. Set aside. (Can mix them together with a whisk, but I think sifting them together mixes them more thoroughly.)
Cream together butter and shorting on medium speed in a stand mixing bowl a few seconds until mixed well.
Stir in all flavorings.
Add sugar a little at time, creaming well after each addition until sugar is not grainy.
Add eggs one at time mixing on high speed until no egg liquid is seen and mixture is light an fluffy.
When eggs are all added to mixture, scrape down bottom and sides of bowl and the batter on the beaters.
Beat about 1 minute more until mixture is light and fluffy like whipped cream.
Fold flour and milk in alternately starting with and ending with flour.
Mix I minute more on medium speed. Scrape beaters, sides and bottom of bowl again and pour into prepared baking pan.
Bake in preheated 325F. oven about 1 hour and 15 minutes or until center of cake tests done to finger touch, sides of cake are starting to release from pan and there is no moisture batter when probing center of cake with a tooth pick or small knife.
Remove cake from oven and place pan on cooling rack for 10 minutes.
To remove cake from pan smoothly shake pan gently from side to side. If it appears to be loosing on it's own, turn the pan on it's sides and roll the cake so that sides all around release, including around the tube.
If they do, then turn the cake out onto the cooling rack upside down to cool.
This technique of releasing cake insures you have a smooth cake surface.
However, you can run a knife around edges to release your cake if you prefer. However, the sides of your Old Fashioned Pound Cake won't be as smooth and pretty as it will be releasing it using the first method.
Place powdered sugar, whole milk, butter and salt in saucepan.
Cook on medium heat while stirring until sugar has completely dissolved and butter has melted.
Remove from heat and stir vanilla and almond extract.
Glaze thoroughly cooled cake top and sides using a pastry brush, a little at a time, allowing this very thin glaze to soak into cake between brush strokes.
Let cake set for several hours for glaze to soak into whole cake before serving.
Cream together cream cheese and butter on medium speed until creamy.
Stir in flavorings.
Beat in powdered sugar, a little at a time adding milk as needed to keep right consistency to ice cake.
You want the frosting to be soft, but not so soft it runs off cake.
If frosting is too stiff, add a little more milk. If it is too soft to stay on cake sides without running, add a little more sifted powdered sugar.
Frost thoroughly cooled cake, tops and sides.