We’ve dug into our family recipe archive once again to share with you this delicious pound cake recipe; Nana’s Pound Cake. This recipe has been with the family for over forty years. We’re not really sure how old it is, or where it originally came from. Nana said her Aunt Josephine taught her how to bake it some forty years ago, and she’s has been baking it ever since. When you taste it, you’ll understand why. This recipe is too good not to pass on, and so we’re archiving it here for our own family reference, but sharing it with you, dear foodie friends, as well.
Rachel and I joked that it’s called a pound cake because you’ll gain a pound from eating it – the ingredients certainly aren’t “light”. But that isn’t where pound cake gets its name.
A traditional pound cake is made with a pound each of four ingredients; butter, flour, eggs, and sugar. The pound cake can still be considered a pound cake so long as it keeps a 1:1:1:1 ratio (just to get all Alton Brown food science on you here).
This recipe, while incorporating all of the ingredients of a pound cake, doesn’t strictly adhere to that ratio. So if you want to call the pound cake police on us go ahead. But give this cake a taste and you’ll quickly turn yourself in; it’s a darn tasty pound cake.
This month, at 92 years old (and in better health than many “old people” 20 years her younger), Nana is passing the torch on this recipe to my Mom. Indeed, Nana literally gave my Mom the stand mixer she had been using to mix this recipe together for the past who-knows-how-many years. The cake in the photographs was the first official Pound Cake that Mom made with Nana’s mixer.
Nana’s pound cake is a deliciously dense and moist cake. Enjoy a thick slice just by itself, or with a big scoop of whipped cream or frozen strawberries on top. Nana said she loved making this cake because it keeps so well – she’d make it in advance for guests, and found it tastes even better after it sits. We wouldn’t know – it never lasts long enough to tell.
From our table to yours, enjoy.
Recipe: Nana’s Pound Cake
- 3/4 lb butter (room temperature)
- 2 1/2 cup sugar
- 2 tsp vanilla
- 3/8 tsp salt
- 6 eggs (room temperature)
- 3/4 cup milk
- 3 tsp baking powder
- 3 cup flour
- Combine dry ingredients in a mixing bowl
- In another bowl combine wet ingredients and mix well.
- Add the wet ingrdients to the dry and beat for 20 minutes.
- Pour into greased and floured tube pan. Bake for 1 hour and 20 min at 325 degrees.
Note: Allow the ingredients to come to room temperature before mixing and baking for best results.
Cooking time: 1 hour(s) 20 minute(s)