Mrs. Adams’ Delicious Pound Cake

A truly delicious pound cake recipe made with 1 lb of Imperial margarine, 6 eggs, 1 lb of sugar, and 3 cups of cake flour.

My mother has been praising our neighbor Mrs. Adams’ pound cake for many years.

My mother is a self-described cake person (“There are cake people and there are pie people. I’m a cake person.”) who gets dreamy eyed just thinking about this pound cake.

So, when Mrs. Adams prepared this cake (among several other desserts) for a neighborhood party, I couldn’t wait to try it.

It really was divine! Perfect. When I stopped by to get the recipe I captured the Adams granddaughter four-year-old Marly eyeing the cake.

Ingredients

  • 1 lb of Imperial margarine (sticks)**
  • 6 eggs (at room temperature)
  • 1 lb confectioners sugar
  • 3 cups cake flour
  • 2 teaspoons vanilla

Ingredients

  • 1 lb of Imperial margarine (sticks)**
  • 6 eggs (at room temperature)
  • 1 lb confectioners sugar
  • 3 cups cake flour
  • 2 teaspoons vanilla

Method

1 Make the batter: Beat together the margarine and sugar until fluffy. Add the eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.

2 Bake the cake: Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a tester inserted into the center comes out clean. Cake should be cracked on top and golden brown.

3 Cool: Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

Author: gen_gen