Mary’s Sugar Pound Cake Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 1 bundt cake
Description:
Mary has perfected this delightful pound cake over a decade, making it a cherished favorite. The unique sugar-coated crust adds a delightful crunch, complementing the moist cake perfectly. Enjoy it plain or with your favorite fruit topping for a heavenly dessert experience.
Ingredients:
- 4 tsp sugar (for coating the pan)
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 1 cup evaporated milk
- 1/4 cup water
Instructions:
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Preheat your oven to 350°F (175°C).
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Prepare a 10-inch bundt pan by generously greasing it. Sprinkle 4 teaspoons of sugar evenly into the pan, coating it thoroughly.
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Sift together the flour and salt. Set this mixture aside for later.
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In a large bowl, use an electric mixer to cream together the butter, shortening, and granulated sugar until light and fluffy.
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Add eggs to the creamed mixture one at a time, beating well after each addition. This process should take about 10 minutes total, ensuring a smooth and creamy batter.
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Mix in the vanilla extract.
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In a separate bowl, combine the evaporated milk and water.
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Gradually add the dry ingredients (flour and salt mixture) to the creamed mixture, alternating with the evaporated milk and water mixture. Begin and end with the dry ingredients, mixing until just combined after each addition.
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Pour the batter into the prepared bundt pan, spreading it evenly.
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Bake in the preheated oven for about 1 hour and 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool the cake in the pan for 20 minutes on a wire rack.
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Carefully remove the cake from the pan and allow it to cool completely on the wire rack before serving.
Enjoy Mary’s Sugar Pound Cake on its own or with your favorite toppings. It’s sure to become a staple in your dessert repertoire!
