I grew up helping my Mom make this pound cake. We used to cream the butter and sugar by hand for up to one hour until those sugar granules were nearly invisible and the mixture would be super light and fluffy. This cake has come a long way from the hand mixing – so I cheated and used a mixer. It’s an easy and deliciously flavored old fashion pound cake. I’ve also added cardamom and rum in my version. The taste of a little rum with a hint of cardamom adds another depth of flavor. This is a dense cake so a small slice goes a long way. Eat it for dessert with ice cream, fruits or eat it plain. It works as a dessert, brunch or breakfast. However you serve this cake, I hope you enjoy it as much as we do. Happy Cooking!
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Old-fashion Pound Cake | Mom’s Recipe with a Few Twists
An easy brown sugar pound cake with rum and vanilla. Great for dessert or brunch.
- 1 pound unsalted Butter softened (softening tips in direction below). https://amzn.to/39T3iQD
- 1 pound brown sugar (can sub light brown or granulated sugar). https://amzn.to/2Oe4ZQL
- 1 pound eggs (approximately 8 jumbo or 10 large eggs)
- 1 – 2 tablespoons dark rum (can make this optional)
- 2 teaspoons vanilla extract https://amzn.to/3ueECcJ
- 1 teaspoon ground cardamom (can make this optional). https://amzn.to/31HifR2
- 1 pound all purpose flour https://amzn.to/3cFIcqt
Preheat Oven 350F Degrees
Let's cream the buttter and sugar:
Add the sugar to the electric mixer bowl. Add the softened butter.
Note: To soften butter when it is cold, add it between two sheets parchment paper. Use a rolling pin to pound it flat to make it pliable. Takes about a minute or less.
Attach a paddle hook to the mixer. Turn on the mixer at low speed and mix until combined.
Note: On my kitchen aid mixer I use speed 2.
Once the butter and sugar are combined, increase speed to medium and mix until light and fluffy. This takes about 4 to 5 minutes. Be sure to scrape down the sides of the mixing bowl at least once.
Let's mix in the eggs, vanilla and rum:
Add the eggs, one at a time. Mix well on low speed after each egg addition. Be sure to scrape down the walls of the bowl if necessary.
Note: Crack the eggs into a seperate bowl – this will prevent egg shells getting into the batter.
Add the vanilla and rum, if using. Mix 30 seconds.
Let's combine dry and wet ingredients:
In a bowl, combine the flour and cardamom.
Add the flour to the egg mixture. Use low speed to combine the dry and wet ingredients. Scrape down the sides of the bowl if needed. Mix until thoroughly combined without over mixing. Turn off the mixer.
Generously butter and flour a bundt pan. Place the pan on a 1/2 sheetpan.
Pour the batter into the prepared pan. Use a spatula to smooth out the top.
Transfer the pans to the oven and bake for 1 hour to 1 hour 10 minutes or until a tooth pick inserted comes out clean.
Once the cake is fully baked remove from the oven and cool on a wire rack for 15 minutes.
15 minutes later, remove the cake from the pan and allow to cool completely.
Note: I use a table knife and pass it between the cake and the pan, to loosen it. This is just to make sure that none of it sticks to the pan.
Slice, serve and enjoy. Add ice cream or any other toppings you like. Enjoy!
Tutorial Video Available: Old Fashion Pound Cake | Mom’s Recipe
Nutritional information will vary depending on actual serving side.