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