Million Dollar Pound Cake is another vintage recipe from the 1970′s. It is still a favorite. The name – Million Dollar Pound Cake – pretty well sums it up. It is yummy and delicious. Of course, now days I guess the name should be Billion Dollar Pound Cake. Hot Rod’s assessment, “Soft , moist, dense, and very enjoyable to eat.” (Perhaps he has a future as a food critic. You never can tell.) This is an easy cake to make, but it does take time.
Here are the ingredients – butter, sugar, eggs, flour, milk, vanilla, and almond extracts. You probably have all of these ingredients in your pantry.
Begin by beating (creaming) the sugar and softened butter together for a long time (about 5 minutes). You want it to be light and fluffy.
See how light and fluffy the butter and sugar look. You will need to scrape down the sides of the bowl several times in order for everything to be well mixed.
Add the 6 room temperature eggs one at a time – beating well after adding each egg.
Next alternately add the flour and the milk. Begin and end with the flour. Look at the beautiful batter.
Then add the vanilla and almond extracts. Your kitchen will smell divine.
Pour the batter into a well greased and floured (or spray with baking spray) 10 inch tube pan. - You can use a bunt cake pan. Evenly spread the batter in the cake pan and tap the pan on the counter to remove bubbles. Bake in a 300 degree oven for 1 hour and 40 minutes or until the cake tests done. You can take a nap, play games on your iPad, read a book, or give yourself a facial. Just relax and imagine the goodness you are going to experience. I really wish you could smell the baking cake. Sweet Mother of Pearl. How wonderful.
Yes, it is plain. But it is so delicious.
A thin slice of this rich cake is all you need. You can feed a crowd with one cake. Spoon plenty of fresh fruit over the cake and top with fresh whipped cream. You will think you have won the lottery. See the crumbs from the top of the cake. They are crunchy and are my favorite part of the cake. If it weren’t rude, I would eat the top crunchy part of the cake, and then share the rest of the cake with my family and friends. But, I do not think that would be very nice.
This cake lives up to its name. Every time Ever-Lovin’ eats a slice, he looks at me and exclaims, “That really is good cake.” He even ate it for breakfast this morning. Be still my heart. That does please me.
Blessings to you and yours,
Million Dollar Pound Cake
By February 9, 2013Published:
- Yield: 1 10 inch cake (16 Servings)
- Prep: 20 mins
- Cook: 1 hr 40 mins
- Ready In: 2 hrs 0 min
An old-fashioned delicious pound cake. I got this recipe from Southern Living Magazine over 30 years ago, and it is still my favorite. It is still in their recipe collection.
- 3 cups sugar
- 1 pound butter 4 sticks; softened
- 6 eggs room temperature
- 4 cups all-purpose flour
- 3/4 cups milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Well grease and flour (or spray with floured baking spray) a 10 inch tube pan. You can use a large bundt pan.
- Pre-heat oven to 300 degrees.
- Combine sugar and butter. Cream until light and fluffy - about 5 minutes. You will need to scrape down the sides of the bowl several times in order for everything to be well mixed.
- Add eggs one at a time, beating well after each addition.
- Add flour to creamed mixture alternately with milk. Begin and end with flour. Beat well after each addition.
- Stir in extracts.
- Pour batter into the well-greased and floured tube pan. Tap the pan several times on the counter to remove bubbles.
- Bake at 300 degrees for 1 hour and 40 minutes or until cake test done.
- When cake is done, place pan on a cooling rack for about 5 minutes.
- Turn cake out onto the rack to cool.
- Serve with fresh fruit and fresh whipped cream if desired. Enjoy!