They don’t call it a pound cake for anything, have you lifted a truly homemade loaf before, easily over a pound. Easter season growing up usually meant a two-foot long pound cake made by my grandmother.

She used a special long loaf pan to make this amazing pound cake.  We adjusted it one time to create a marble swirl pound cake to give you options.

I purchased a pan several years ago and I  have made the long version before, here is a picture before my blogging days. We have so many fun pound cake recipes from Lemon Lime pound cake or simple shortcut lemon pound cake.

Prize Winning Pound Cake Recipe

Can I freeze pound cake?

How to make a chocolate swirled Pound Cake

To make my version a little different I swirl a little chocolate flavored batter to create the swirl look. Of course, you can also skip the pecans but I love the extra crunch they provide.

Simply take out some of the batter about 1-2 cups depending on the size you make and place in a separate bowl.  Add 2 tablespoons of cocoa powder and mix until you get a dark chocolate batter. 

Layer plain batter, chocolate batter then rest of the plain batter.  You can then drag a fork through the batter to get the swirl affect. 

How do I make Pound Cake

One of my grandma’s secrets to her amazing pound cake recipe is that you greases the pan with butter and then adds pecans around the sides.  

CAN I MAKE POUND CAKE AHEAD OF TIME

The answer is you should bake this a day ahead of the day you will serve.  My family believes the flavor is better the next day.  Simply cool the pound cake completely then wrap in plastic wrap and wait until the next day to eat, if you can resist. 

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Grandma's Pound Cake Recipe

Yield: 20 slices

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

My italian Grandmother's Pound cake recipe.  A Easter Dessert Tradition. 

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Ingredients

• 1/2 c. Chopped Pecans
• 1/2 lb. Shortening, 1/2 butter & ½ margarine this time I used all butter
• 1 1/2 c. Granulated Sugar
• 3 Eggs
• 2 c. Sifted Cake Flour
• 1/3 tsp. Mace
• 4 tsp Salt
• 1/3 c. Milk
• 1 tsp. Vanilla
• 1/4 c. Cocoa, optional for swirl

Instructions

1. Preheat oven to 350 degrees. Butter the oblong cake pan generously with butter.
2. Cream shortening, sugar and eggs with mixer. In separate bowl, mix flour, salt and mace.
3. Mix milk and vanilla in a separate bowl.
4. Alternate adding flour mixture and milk mixture to mixer a little at a time until finished.
5. Spread bottom of pan with pecans before adding dough. Save some pecans for top of dough.
6. Once pour dough in pan, place a crease in top of dough and sprinkle with chopped pecans.
7. Bake for 20 minutes at 350 degrees. Then lower oven to 325 degrees and bake
8. for about an hour.
9. For Swirled version: Fill the pan leaving about a 1/3 of the batter in the mixing bowl. Stir in Cocoa until blended. If not dark enough for your taste, add a tablespoon at a time. Pour Chocolate batter on top and use a knife to gently swirl batter together

Notes

Double to use in the large size pan, trust me it will get eaten or store in freezer.

Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 257Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 37mgSodium 485mgCarbohydrates 27gFiber 1gSugar 15gProtein 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.