Description
You will need:
¾ cup (1½ sticks) melted butter
1 cup water
Pound Cake Directions:
1- Preheat oven to 325°. Lightly grease a 8 x 4 x 2 loaf pan.
2- Combine water, melted butter and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
3- Spread in loaf pan and bake 60-70 minutes or until toothpick comes out clean. (you may cover with foil the last 15 minutes if the cake is getting too browned.)
4- Cool completely and remove from pan. Slice and serve.
High Altitude: (over 5,000 feet) Increase water by 2 tablespoons and add 1/3 cup flour
Variation:
Cut pound cake into ¾” cubes. Place cubes in an 8 x 8 pan or a large shallow bowl. A trifle bowl also looks pretty. Pour 2 cups of fresh or frozen (and thawed) berries over pound cake cubes. Let sit for at least 15 minutes -this gives the pound cake time to “soak up” the sauce- (cinnamon sauce recipe below). Spoon into dishes and serve with whipped cream.
Cinnamon Sauce:
- Add ½ cup water and ½ cup sugar to a small saucepan.
- Bring mixture to a simmer just until sugar is dissolved.
- Remove pan from heat and stir in ½ cup red wine and 1 ½ tsp cinnamon.
- Cool sauce and serve over Pound Cake. Add berries to sauce if desired.
Jerry –
I made a 100 year old recipe pound cake from scratch over the weekend, and it wasn’t as good as this baking mix!
Mary Ann Yedinak –
Spring is here with this fresh, subtle, and comforting classic almond pound cake. Have it on hand for making individual strawberry shortcakes, add orange zest to make it a Sunday dinner dessert, or top it with fresh whipped cream to impress guests. As a home baker, I didn’t think a mere mix could hold such quality and flavor. Somehow, Plentiful Pantry creates a portal of goodness and impressive flavor with this pound cake.