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The Kitchen Table

Crusty Pound Cake

15 years ago

This is a recipe that has been in Greg's[my hubby] family for ever.I made two last week.Thought I share.

Mom's Crusty Pound Cake(Betty)

1 1/2 cup butter[3 sticks] soften

3 cups of sugar

6 eggs

1 tablespoon vanilla flavor

1 teasp of almond flavor

3 cups all-purpose flour

1/2 teap salt

Cream butter very well.Add sugar slowly mixing until texture is mealy.Add eggs beating after each one.Add flavors.Mix Flour and salt together.Add slowly to cake batter beat until moistened.Do Not over beat.

Greased and Flour a 10 inch tube Pan(I use Pam spray) making sure well greased and the tube part is well greased.

Bake in a preheated oven on 325* for one hour and 25 mintues or until you can stick tooth pick in and it comes out clean.Remove from oven and cool for 15 minutes.Turn on a Wire Rack,turn right side up and allow to competely cooling.

Very good eat like this .You can also serve with Strawberries,blueberries,peaches or your choice of fruit,alone with cool whip or vanilla ice cream.

**

We also like eating it while a little warm.

If you do decide to cut while still a little warm be careful when slicing it will cut and not crumble.This recipe has been used so many times in our family and each time we bake this cake for a friend they tell us it was so good.Hope you too come back after baking it and tell me the same thing.But keep in mind like I always say.***Not everyone's taste Bud is the same.

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Comments (5)

bunglogrl
15 years ago
Perfect timing! A girlfriend is bringing her sweet tooth over for coffee this afternoon. I didn't feel like going to the store, but I have all the ingredients for this. Looks easy and sounds yummy. I'm sure she'll like it.
catlady15
Original Author
15 years ago
We truly love it.I found myself cutting of a big piece of the crust and just eating the crust,its so so good.In fact I have orders for 3 this week.I hope I can get them done without eating them,ha ha.Please do tell me if you try this.Rememeber you will not hurt my feelings because like i said "Not all bud taste is the same"
***Notice Bunglogrl double check my measurements on the butter.I think I have that right-1 1/2 cups of butter equals 3 sticks of butter.I know the 1 1/2 cups are the right amount of butter,what I want to make sure is does that equals 3 sticks of butter.If any one else knows please post.I just want to make sure.
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I just tried this & all went well until the glaze. I followed the instructions, but it ended up thick & gloppy - too thick to try brushing & not a good consistency for pouring. It really made a mess of the cake. I left it for a good while, then went back & warmed up the remaining glaze enough to get it out of the pan, put it in a pyrex measuring cup & microwaved it until it would flow a bit. I poured this over the first attempt a glazing. It still did not give it a good glaze. Any ideas would be appreciated. I've made other glazes with lemon juice & powdered sugar, etc. Couldn't I just use powdered sugar, water & Crown Royal for a glaze?
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rosebudms
15 years ago
Right! 4 sticks to a pound of butter. Two cups to a pound of butter. 1 stick equals 1/2 cup.

I may have to do this too. The idea of the crust is making me drool. Thanks for the recipe.
bunglogrl
15 years ago
Okay, this is the perfect pound cake. It is dense enough to stand up to melting ice cream, moist enough to enjoy by itself, yet mild enough go well with any topping. The crispy crust makes it even better - little crunchy bits with the ice cream - sinful. I can't wait to try it with fruit tomorrow.

I liked it better cool than warm (yes, we had 2 slices). The almond taste was too strong for me when it was only 30 minutes out of the oven and the crust is crunchier when it's cool. My friend liked it both ways. She liked it so much she asked to take some home.

Thanks catlady!
donna37
15 years ago
Thanks so much, will have to try this, I love pound cake.

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