Holiday Pound Cake
Rich, classic holiday pound cake with mace and vanilla. Makes two loaves or a bundt. Tips for substitutions, baking, storage, and perfect texture.
This is a favorite of myself and family, especially for the holidays. Due to its richness and fat content we only allow ourselves this decadent treat a few times a year.
The recipe is listed as a favorite of Elvis's for many years and as per the listed ingredients you can see why. Hope you enjoy it as much as I do.
Submitted by: Shar from Dayton, Texas
Yield: 20 slices (if not greedy), or 2 loaves
- Use exact 1/8 teaspoon of mace and choose either 2 teaspoons vanilla extract or one scraped vanilla bean, not both.
- Beat butter and sugar well, add eggs one at a time, then alternate flour and cream, mixing only until smooth.
- Bake in two loaf pans for about 1 hour 15 minutes at 350°F; cool completely before wrapping. Store or freeze for longer life.
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Preparation Instructions:
Beat together butter, mace, salt, baking powder and vanilla. Gradually add sugar, beat 5 minutes. Incorporate eggs, one at a time, add 1/2 the flour, stir slowly. Add cream slowly, mix, then add balance of flour just until smooth. Divide into two loaf pans or a large bundt cake pan.
Bake 1 hour and 15 minutes at 350 degrees.
NOTE: be careful on the mace measurement, just a little too much can ruin this tasty treat.
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Frequently Asked Questions
What is mace and can I substitute nutmeg?
Mace is the reddish outer covering of the nutmeg seed. It has a bright, slightly floral flavor and is more delicate. If you must substitute nutmeg, use less: about half the amount, because nutmeg can taste stronger. Start with a tiny pinch and adjust next time.
How do I measure 1/8 teaspoon of mace precisely?
Use a 1/8 teaspoon measuring spoon for best results. If you only have a 1/4 teaspoon, fill it halfway. Mace is potent, so err on the small side rather than adding too much.
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, reduce or omit the added 1/2 teaspoon salt in the recipe. Unsalted butter gives you more control over salt level and is preferred.
Should I use vanilla extract or a vanilla bean?
Either works. Use 2 teaspoons vanilla extract or one whole vanilla bean (scrape the seeds). Do not use both. A vanilla bean gives deeper flavor and little flecks in the batter.
Can I substitute cake flour with all purpose flour?
Yes. For each cup of cake flour substitute, measure 1 cup all purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch, then sift. For this recipe's 3 cups cake flour, use 3 cups all purpose minus 6 tablespoons, plus 6 tablespoons cornstarch, sifted.
How do I know when the cake is done and do I need to change baking time for a bundt pan?
Insert a toothpick in the center. It is done when the pick comes out with a few moist crumbs, not raw batter. Loaf pans typically need about 1 hour 15 minutes at 350°F as written. A large bundt may finish earlier or later; start checking at 60 minutes and then every 10 minutes.
How should I store and freeze the pound cake?
Cool the cake completely. Wrap tightly in plastic wrap and store at room temperature for 2 to 3 days. For longer storage, refrigerate up to 1 week or freeze up to 3 months. Thaw wrapped at room temperature to retain moisture.
Any tips to keep the cake moist and avoid overmixing?
Use room temperature eggs and cream. Beat butter and sugar the full 5 minutes to add air. Add eggs one at a time. Alternate adding flour and cream and mix only until the batter is smooth. Stop mixing as soon as ingredients are combined to avoid a tough cake.
What is mace and can I substitute nutmeg?
Mace is the reddish outer covering of the nutmeg seed. It has a bright, slightly floral flavor and is more delicate. If you must substitute nutmeg, use less: about half the amount, because nutmeg can taste stronger. Start with a tiny pinch and adjust next time.
How do I measure 1/8 teaspoon of mace precisely?
Use a 1/8 teaspoon measuring spoon for best results. If you only have a 1/4 teaspoon, fill it halfway. Mace is potent, so err on the small side rather than adding too much.
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, reduce or omit the added 1/2 teaspoon salt in the recipe. Unsalted butter gives you more control over salt level and is preferred.
Should I use vanilla extract or a vanilla bean?
Either works. Use 2 teaspoons vanilla extract or one whole vanilla bean (scrape the seeds). Do not use both. A vanilla bean gives deeper flavor and little flecks in the batter.
Can I substitute cake flour with all purpose flour?
Yes. For each cup of cake flour substitute, measure 1 cup all purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch, then sift. For this recipe's 3 cups cake flour, use 3 cups all purpose minus 6 tablespoons, plus 6 tablespoons cornstarch, sifted.
How do I know when the cake is done and do I need to change baking time for a bundt pan?
Insert a toothpick in the center. It is done when the pick comes out with a few moist crumbs, not raw batter. Loaf pans typically need about 1 hour 15 minutes at 350°F as written. A large bundt may finish earlier or later; start checking at 60 minutes and then every 10 minutes.
How should I store and freeze the pound cake?
Cool the cake completely. Wrap tightly in plastic wrap and store at room temperature for 2 to 3 days. For longer storage, refrigerate up to 1 week or freeze up to 3 months. Thaw wrapped at room temperature to retain moisture.
Any tips to keep the cake moist and avoid overmixing?
Use room temperature eggs and cream. Beat butter and sugar the full 5 minutes to add air. Add eggs one at a time. Alternate adding flour and cream and mix only until the batter is smooth. Stop mixing as soon as ingredients are combined to avoid a tough cake.
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