They don’t call it pound cake for nothing, 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. 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 short cut lemon pound cake.
|Before hitting the oven.|
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.
Grandma’s Pound Cake
- 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)
- Preheat oven to 350 degrees. Butter the oblong cake pan generously with butter.
- Cream shortening, sugar and eggs with mixer. In separate bowl, mix flour, salt and mace.
- Mix milk and vanilla in a separate bowl.
- Alternate adding flour mixture and milk mixture to mixer a little at a time until finished.
- Spread bottom of pan with pecans before adding dough. Save some pecans for top of dough.
- Once pour dough in pan, place a crease in top of dough and sprinkle with chopped pecans.
- Bake for 20 minutes at 350 degrees. Then lower oven to 325 degrees and bake
- for about an hour.
- 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