Old Fashioned Pound Cake

By: Tina Williams
Cook 1 hour 30 mins
4 Servings
  • 3 Cups sugar
  • 1 Cup Crisco
  • 3 Cups Swan’s Cake Flour
  • 1/2 Pint whipping cream
  • 1 Tsp Vanilla Flavoring
  1. Preheat oven to 325 degrees.
  2. Cream together Crisco and sugar till light and fluffy.
  3. Add eggs one at a time and beat well after each egg.
  4. As adding each egg, add 1/2 cup cake flour. Mix on med speed until all is blended well.
  5. Add vanilla and mix well.
  6. Fold in whipping cream. Do not use mixer for this step. If you do, you will not have the **crusty** topping on your pound cake.
  7. Pour into a non-stick Blundt cake pan sprayed with Baker’s Joy.
  8. Bump pan on counter to release any air bubbles in batter. Smooth with spoon or spatula before placing in oven.
  9. Bake in preheated oven for 1 1/2 hours at 325 degrees.
  10. **Cake will have a crust that forms on top of the cake. Be very careful when you turn the cake out on a cooling rake.**


Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Sign up for our e-newsletter

for the latest articles, news, events, announcements and alerts from Alabama Living