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Antoinette’s Plain Pound Cake with Crisco is a classic dessert known for its rich and buttery flavor. It has a fascinating history, and I’ll break down its components, preparation steps, and time needed for you:
What is it?
Antoinette’s Plain Pound Cake is a traditional cake that dates back centuries. It’s called a “pound cake” because it originally used a pound each of four main ingredients: flour, butter, sugar, and eggs. In this version, Crisco is used as a substitute for some or all of the butter, resulting in a slightly different texture and taste.
History:
The pound cake has its origins in Europe, with recipes dating back to the 18th century. It was a popular cake because it was easy to remember with its equal proportions. Over time, variations emerged, including the use of Crisco as a shortening substitute in the mid-20th century, giving the cake a different crumb structure and flavor.
Components:
- 2 cups all-purpose flour
- 1 cup Crisco (used as a butter substitute)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
Steps to Prepare:
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Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt pan or a similar cake pan.
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In a large mixing bowl, cream together the Crisco and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, salt, and baking powder.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time Needed:
- Preparation: 20 minutes
- Baking: 60-70 minutes
- Cooling: 1 hour
In total, you’ll need approximately 2 to 2.5 hours from start to finish to prepare Antoinette’s Plain Pound Cake with Crisco. It’s a delightful treat with a rich history that’s sure to please anyone’s taste buds. Enjoy! 🍰🕰️😊
Certainly! Here are the approximate nutrition facts and some health information for Antoinette’s Plain Pound Cake made with Crisco, based on a typical serving size:
Nutrition Facts (Approximate, per serving):
- Calories: 350-400 kcal
- Total Fat: 18-20g
- Saturated Fat: 7-9g
- Cholesterol: 50-60mg
- Sodium: 150-180mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 0g
- Sugars: 30-35g
- Protein: 4-5g
Please note that these values can vary depending on the exact ingredients and measurements used in the recipe. Pound cake is known for its rich and indulgent taste, but it’s also relatively high in calories and saturated fat. Here are some health considerations:
Health Information:
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Portion Control: Pound cake is a delicious treat, but it’s calorie-dense. Be mindful of portion sizes to avoid excessive calorie intake.
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Moderation: Enjoy pound cake in moderation as an occasional dessert, rather than as a daily indulgence.
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Saturated Fat: The cake contains saturated fats from both Crisco and eggs, which should be consumed in moderation as part of a balanced diet to support heart health.
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Sugar Content: Pound cake is relatively high in sugar, which can contribute to increased calorie intake and should be consumed in moderation, especially for those with dietary restrictions.
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Balance: Pair your cake with fresh fruits or berries for added nutrients and fiber, which can help balance the overall nutritional profile of your dessert.
Remember, it’s okay to enjoy treats like Antoinette’s Plain Pound Cake occasionally, but it’s essential to maintain a balanced diet to support overall health and well-being.
