Pound Cake

This one does make a thick crunchy crust. I make it in my old Bunt pan but I always put a cookie sheet under it, sometime but not always it will overflow just a bit.

I look forward to the times that it overflows; the spills make this crunchy cake type cookie that I just love and since I made the cake the crunchies are all mine! Yes, I know I'm a weirdo.

I use all vanilla extract in mine; I've never been a fan of almond extract.

The instructions are different but trust me; this is the best pound cake I have ever had. Hope this is what you're looking for.
Betty


Judie's "Big" Pound Cake
Posted by: COOKnQT

3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1 tsp. vanilla (or omit almond extract and increase vanilla to 1 tablespoon)
1 tsp. 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".

The combination of vanilla & almond extracts produces a lovely, light flavor that people just "can't put their finger on" .. and usually go back for seconds and/or thirds to try to figure it out.

Nordic Ware still makes their heavy, cast aluminum bundt pan: NordicWare

My mom had one; I wonder if she still has it? Hm....

Hello

I make this often.. The mace gives it great flavor..

Pound Cake
2 cups Butter -- no susbstitute
2 cups Sugar
9 Eggs
1 tsp Vanilla
1/2 tsp Mace
1 tsp Water
4 cups Cake flour
1/2 tsp Cream of Tartar
1/2 tsp Salt
Preheat oven to 325 degrees.
All ingredients should be at room temperature.

Cream butter and sugar. Add eggs, one at a time and cream well. Add flour and the remaining ingredients and mix well. Pour batter into well greased and floured 12-cup, 10-inch Bundt Pan and bake at 325 degrees for 1 hour and 15 minutes.