Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Very rich pound cake is delicious cut into very thin slices with fresh fruit or nutmeg icecream Nutmeg Ice Cream. Recipe source: Bon Appetit (March, 1982)

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees F.
  2. Grease and flour 9x5-inch loaf pan.
  3. Sift flour.
  4. Resift flour (flour is sifted twice) with baking powder and salt.
  5. Set aside.
  6. Combine next six ingredients (sugar- allspice) in large bowl.
  7. Beat on high speed for 5 minutes or until light.
  8. Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
  9. Add dry ingredients alternately with milk, beginning and ending with milk.
  10. Pour batter into prepared pan.
  11. Bake for 1 1/2 hours or until toothpick test comes out clean.
  12. Cool for 10 minutes before turning out onto cooling rack.

Reviews

(3)
Most Helpful

This was delicious! I didn't have any limes in the house, so I used lemon zest and we loved it. The entire house smelled yummy while it was baking. Thanks, Ellie, for this great recipe.

Whisper October 04, 2003

I first made this cake for my grandmother's birthday. Se requested either a spice cake or a pound cake. This was the perfect combination. Only bad part was that I didn't get to try it. I made it again last night for my family and it was a HUGE hit. Even my non-cake eating husband is a fan and says this is his kind of cake. Both times I baked mine in a bundt pan (had to reduce cooking time to between 40-45 minutes) and then topped it with a vanilla flavored powedered sugar glaze. I will be making this cake often. Thanks Ellie!

3islandgirls September 06, 2009

Lovely texture - tender and dense, like a poundcake should be. I served it with some homemade nutmeg whipped cream and it was delicious. I took some to a neighbor and he was very impressed with the texture, and pronounced it delicious.

Jmommy209 October 08, 2008

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