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Mrs. Adams' Delicious Pound Cake

A truly delicious pound cake recipe made with 1 lb of Imperial margarine, 6 eggs, 1 lb of sugar, and 3 cups of cake flour.

Mrs. Adams Delicious Pound Cake
Elise Bauer

My mother has been praising our neighbor Mrs. Adams' pound cake for many years.

My mother is a self-described cake person ("There are cake people and there are pie people. I'm a cake person.") who gets dreamy eyed just thinking about this pound cake.

So, when Mrs. Adams prepared this cake (among several other desserts) for a neighborhood party, I couldn't wait to try it.

It really was divine! Perfect. When I stopped by to get the recipe I captured the Adams granddaughter four-year-old Marly eyeing the cake.

Mrs. Adams' Delicious Pound Cake

Total Time 0 mins
Yield 1 cake

Ingredients

  • 1 lb of Imperial margarine (sticks)**
  • 6 eggs (at room temperature)
  • 1 lb confectioners sugar
  • 3 cups cake flour
  • 2 teaspoons vanilla

Method

  1. Make the batter:

    Beat together the margarine and sugar until fluffy. Add the eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.

  2. Bake the cake:

    Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a tester inserted into the center comes out clean. Cake should be cracked on top and golden brown.

  3. Cool:

    Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

** Note: before I get raked through the coals by my fellow foodie purists (or in my case, semi-purists if such a thing is possible), note that I did ask if I could use butter for this recipe. The answer was that this particular recipe requires not only margarine, but Imperial margarine, and not in the tub either - you need to use the kind sold in sticks. I have often been given recipes that require margarine from people who tell me that it just works better in their particular recipe. Even so, personally, I don't cook with margarine, and if I were to cook this pound cake, I would substitute butter for the margarine. Most pound cake recipes do call for butter (1 lb of butter, 1 lb of flour, etc).