This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.

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  • Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.

  • Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.

  • Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

544 calories; 26.7 g total fat; 120 mg cholesterol; 168 mg sodium. 70.8 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (342)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2003
Delicate and delightful! I don't keep cake flour in the house but on the back of my cornstarch box it gives directions how to make your own cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture remember to cream shortening butter and sugar then add eggs one at a time this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper! Read More
(224)

Most helpful critical review

Rating: 2 stars
04/14/2003
I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--) but did not like this one much. This cake will get eaten eventually but it is not phenomenal by any means. Also it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used... this isn't worth the calories! Read More
(7)
397 Ratings
  • 5 star values: 272
  • 4 star values: 72
  • 3 star values: 29
  • 2 star values: 14
  • 1 star values: 10
Rating: 5 stars
12/29/2003
Delicate and delightful! I don't keep cake flour in the house but on the back of my cornstarch box it gives directions how to make your own cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture remember to cream shortening butter and sugar then add eggs one at a time this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper! Read More
(224)
Rating: 5 stars
12/29/2003
Delicate and delightful! I don't keep cake flour in the house but on the back of my cornstarch box it gives directions how to make your own cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture remember to cream shortening butter and sugar then add eggs one at a time this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper! Read More
(224)
Rating: 5 stars
02/20/2004
Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big. Read More
(160)
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Rating: 5 stars
08/03/2006
I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening I used butter flavor shortening. I creamed the butter shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great! Read More
(97)
Rating: 5 stars
08/12/2011
It's two days after Christmas and all through the house not a creature is stirring...except for Hubs and me. With all our "holiday people" gone I'm left with an empty house and a full refrigerator and pantry including lots of leftover eggnog. I decided to use some of it in a cake and after looking over this recipe decided it was a good basic pound cake recipe that I could safely experiment with a little. Given that I replaced the milk with the sweet eggnog I knew I'd have to reduce the sugar but didn't want to reduce it so much that I'd be reducing some of the moisture in the cake as well. I settled at 2 cups. In keeping with the eggnog flavor I substituted 1-1/2 tsp. vanilla and 1/2 tsp. rum extract for the almond extract and added 1/8 tsp. nutmeg to the flour mixture. I wasn't crazy about baking this at 300 degrees but since I had a dark pan I felt it would be okay. An hour and 15 minutes later the cake was done. This really is a lovely beautiful cake moist with a fine tender and dense crumb. Pound cake just as pound cake should be. As for my eggnog experiment it was a real happy result! Pleasantly eggnog flavored light "mellow yellow" and a perfect choice for this holiday season. This was just excellent on its own but I served it with a fresh tropical fruit medley and fresh whipped cream (more leftovers!). Make this recipe as is or make my eggnog cake experiment but either way I highly recommend it! Read More
(43)
Rating: 5 stars
01/31/2006
this is the best cake recipe on this site.. I cut down the sugar to 2 1/4 cups.. I had no cake flour on hand today so I removed 2T flour per cup and double sifted the flour... I used only vanilla ex I don't like almond.. and the result was a moist delishous creamy melt in your mouth cake... I will use this recipe from now on as my signature cake... this is great for weddings and birthdays it's to to good 100 stars!!!! my husband refuses to eat store bought pound cake ever again... Read More
(33)
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Rating: 5 stars
01/17/2004
This makes a very moist and excellent textured pound cake but I agree with other reviewers - substitue vanilla for the almond extract. The moistness is due to the 1/2 cup of shortening but I would have liked a more buttery flavor - just my own personl preference. It did turn out absolutely perfect though. Thanks! Read More
(32)
Rating: 5 stars
01/10/2003
Since my mother passed away last year I was afraid that I would never get the chance to learn how to make my own pound cake. I made this cake today and it turn out just as if mom had done it herself. Thanks so much! I changed the recipe as suggested by others and used 1/2 vanilla and 1/2 almond as well as cream cheese instead of shortening. Read More
(27)
Rating: 5 stars
08/29/2002
This cake was very heavy and dense - not as I was expecting but had a wonderful flavor! Thanks for the recipe! Read More
(21)
Rating: 5 stars
03/06/2006
I'm giving this five stars because it filled up my Bundt pan nicely and the texture was A but I strongly recommend cutting the almond extract in half adding 1-2 teaspoons vanilla extract and also adding 1/2 to 1 tsp. salt. The sweetness definitely needs to be tempered with the addition of some salt. Read More
(20)
Rating: 2 stars
04/14/2003
I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--) but did not like this one much. This cake will get eaten eventually but it is not phenomenal by any means. Also it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used... this isn't worth the calories! Read More
(7)