1 hr 45 mins
1 hr 10 mins
My mother's favorite cake to make for friends and neighbors....and she must have made at least 200+ in her lifetime! The mace gives it a little different flavor from most pound cakes, but that's the flavor I associate with childhood! This recipe originated in Aiken, SC, or so the story goes. This cake freezes well.
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bundt c ...
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- 1Spray heavy-duty bundt or tube pan with Baker's Secret or grease and flour it.
- 2In a bowl, mix flour, baking powder, mace, and salt, and set aside.
- 3Add vanilla to milk, and set aside.
- 4In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
- 5Add eggs, one at a time, beating well after each addition.
- 6To shortening/butter mixture, alternately add 1/3 flour mixture and 1/3 milk mixture, mixing between additions.
- 7Repeat until all flour and milk are incorporated into batter.
- 8Pour batter into prepared baking pan.
- 9Place cake in COLD oven.
- 10Turn oven to 350 degrees and bake for 1 hour 10 minutes.
- 11Do NOT open oven door while cake is baking.
- 12After the 70 minutes cooking time, test cake for doneness, as oven temperatures vary.
- 13Cake should be golden brown on top, and a toothpick inserted in center of cake should come out clean.
- 14After cake is partially cooled, remove from pan.
- 15VARIATION: Substitute rum or brandy flavoring for the vanilla.
- 16If desired, make a glaze of powdered sugar and water or lemon juice and pour over cooled cake.
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Nutritional Facts for Old Aiken Pound Cake
Serving Size: 1 (113 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 422.2
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 9.7 g
- Cholesterol 98.1 mg
- Sodium 151.1 mg
- Total Carbohydrate 56.3 g
- Dietary Fiber 0.6 g
- Sugars 38.4 g
- Protein 5.0 g