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–+ servings
Pound Cake from Grandmother
This rich and buttery pound cake is a classic family-style dessert, elevated with a splash of coconut and almond extracts. Its dense crumb and moist interior make it ideal for slicing and serving plain or dressed up with fruit, whipped cream, or glaze. The unique method of starting the cake in a cold oven contributes to its fine texture and even bake. This recipe includes a sweet rum glaze poured over the warm cake, infusing it with extra moisture and depth of flavor, a nostalgic touch that brings warmth to any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 490 kcal

Ingredients
  

  • 3 cups granulated sugar
  • 1 cup butter (real)
  • 2 tbsp margarine
  • 6 eggs (large )
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 cup milk
  • 1 tsp coconut extract
  • 1 tsp almond extract

For Glaze:

  • 1 cup powdered sugar
  • 1 tsp rum flavoring (or actual rum)
  • water (enough to dissolve)

Instructions
 

Step 1: Cream Butter and Sugar

  • In a large bowl, beat together the butter, margarine, and sugar until light and fluffy.

Step 2: Add Eggs

  • Add eggs one at a time, beating well after each addition.

Step 3: Mix in Extracts

  • Stir in the coconut and almond extracts.

Step 4: Combine Dry Ingredients

  • Sift flour with baking powder in a separate bowl.

Step 5: Alternate Dry and Wet Ingredients

  • Alternately add sifted flour mixture and milk to the batter, beginning and ending with flour.

Step 6: Prepare the Pan and Oven

  • Grease and flour a tube or Bundt pan. Pour in the batter. Place in a cold oven and set the temperature to 350°F.

Step 7: Bake

  • Bake for 1 hour. Remove from oven and let sit for 10 minutes before turning out onto a serving plate.

Step 8: Make the Glaze

  • While the cake is still hot, combine powdered sugar, rum flavoring, and just enough water to dissolve into a pourable glaze.

Step 9: Apply Glaze

  • Punch holes in the cake with an ice pick or skewer and pour glaze over the warm cake to soak in.

Tips

  • Substitute orange extract for almond for a citrusy twist.
  • Use real rum instead of flavoring for a boozy glaze.
  • Try baking in mini loaf pans for individual servings (adjust baking time).
  • Add a handful of shredded coconut or chopped pecans to the batter for texture.
  • Serve with berries and whipped cream for a simple dessert plate.

Nutrition

Calories: 490kcalCarbohydrates: 62gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 7.5gTrans Fat: 1.2gCholesterol: 130mgSodium: 190mgPotassium: 95mgFiber: 1gSugar: 45gVitamin A: 750IUCalcium: 75mgIron: 1.5mg
Keyword almond extract, coconut extract, from scratch, grandmother recipe, holiday dessert, nostalgic, pound cake, vintage baking
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