Mrs. Adams' Delicious Pound Cake Recipe

Name: Mrs. Adams' Delicious Pound Cake
Ingredients: 1 pound Imperial margarine (sticks)**; 6 large eggs (at room temperature); 1 pound confectioners' sugar; 3 cups cake flour; 2 teaspoons vanilla

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.

Mrs. Adams' Delicious Pound Cake

Total Time 0 mins

Servings 10 to 12 servings

Yield 1 cake

Cook Mode (Keep screen awake)

1 pound Imperial margarine (sticks)**
6 large eggs (at room temperature)
1 pound confectioners' sugar
3 cups cake flour
2 teaspoons vanilla

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.
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.
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.

** Note: before I get raked through the coals by my fellow foodie purists (or in my case, semi-purists if such a thing is possible), note that I did ask if I could use butter for this recipe. The answer was that this particular recipe requires not only margarine, but Imperial margarine, and not in the tub either - you need to use the kind sold in sticks. I have often been given recipes that require margarine from people who tell me that it just works better in their particular recipe. Even so, personally, I don't cook with margarine, and if I were to cook this pound cake, I would substitute butter for the margarine. Most pound cake recipes do call for butter (1 pound butter, 1 pound flour, etc).

Nutrition Facts (per serving)
580	Calories
33g	Fat
65g	Carbs
6g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	580
% Daily Value*
Total Fat 33g	43%
Saturated Fat 7g	33%
Cholesterol 93mg	31%
Sodium 38mg	2%
Total Carbohydrate 65g	24%
Dietary Fiber 1g	2%
Total Sugars 37g
Protein 6g
Vitamin C 0mg	0%
Calcium 20mg	2%
Iron 3mg	17%
Potassium 79mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.