This is a never-fail pound cake with a crusty top. It's delicious with coffee as well as ice cream.

Beck

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 - 10 inch bundt cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray.

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  • Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well.

  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.

Nutrition Facts

599 calories; protein 7.9g; carbohydrates 74.2g; fat 30.8g; cholesterol 139.5mg; sodium 53.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2007
This is a delicious traditional pound cake recipe which makes 2 cakes when baked in loaf pans (recipe doesn't really specifiy what kind of pan - one assumes a loaf pan since it is a "loaf" cake" - yes?). Wonderful cake (even with butter substituted for the Crisco), but keep in mind, it is a recipe for TWO CAKES when done in loaf pans (loaves) which is not mentioned in the recipe. Half recipe for one loaf - which is what I do. Read More
(23)

Most helpful critical review

Rating: 3 stars
11/04/2013
I halved this recipe and following the advice of another reviewer, baked it in a loaf pan, rather than a bundt pan. If you do the same, be sure to use an 8x4 loaf pan, rather than a 9x5, because you’ll get very little rise. I’ve never baked a cake or sweet bread that didn’t have either baking powder or baking soda in it, and I thought it unusual that this recipe had neither, but I don’t do a whole of baking either. This was OK, a little on the dry side, but I'll use it for strawberry shortcake, so that won't be an issue. Read More
(2)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/19/2007
This is a delicious traditional pound cake recipe which makes 2 cakes when baked in loaf pans (recipe doesn't really specifiy what kind of pan - one assumes a loaf pan since it is a "loaf" cake" - yes?). Wonderful cake (even with butter substituted for the Crisco), but keep in mind, it is a recipe for TWO CAKES when done in loaf pans (loaves) which is not mentioned in the recipe. Half recipe for one loaf - which is what I do. Read More
(23)
Rating: 5 stars
11/21/2002
I was in a hurry to make a cake for a gathering and this cake was perfect. Tasty, quick and easy to prepare. I will be making this cake often for my friends and family. It is also great doctored up with decorations. Read More
(11)
Rating: 5 stars
03/31/2008
I love this recipe. You can veriate it so much. The last time i did it i add white chocolate. Read More
(6)
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Rating: 4 stars
03/02/2008
Very moist, dense, slightly eggy cake. I added a bit of lemon zest to add just a teensy bit of tang, but it would have been just as nice without. Excellently crusty crust. Would be very nice with tea. Read More
(5)
Rating: 3 stars
11/03/2013
I halved this recipe and following the advice of another reviewer, baked it in a loaf pan, rather than a bundt pan. If you do the same, be sure to use an 8x4 loaf pan, rather than a 9x5, because you’ll get very little rise. I’ve never baked a cake or sweet bread that didn’t have either baking powder or baking soda in it, and I thought it unusual that this recipe had neither, but I don’t do a whole of baking either. This was OK, a little on the dry side, but I'll use it for strawberry shortcake, so that won't be an issue. Read More
(2)
Rating: 5 stars
05/15/2016
Delicious easy fast! Will make again. Next time I will flour pan it was a little hard to get out with only spraying it Read More
(1)
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Rating: 3 stars
05/30/2018
I made this as written no changes and I found it really bland. Needs salt perhaps. Read More
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