Uncle Davids Poundcake

IMA Starr

By
@imastarr2012

My Uncle David made a to die for pound cake and he passed away before I learned the recipe. After years of fruitless attempts, I finally got it right. This recipe won second place in The La Montanita's Inaugural Dessert Contest on October 16, 2010 when I lived in Albuquerque. First place was won by a professional chef so I didn't feel bad at all. One of the judges a pastry chef told me My Uncle David knew how to make a cake. My family and friends love this recipe and it is a hit whenever I make it for any occassion.


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Serves:

12-16

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

FOR THE SYRUP TOPPING

1 c
sugar
1 c
water
1 tsp
vanilla extract
1 tsp
lemon extract
1 tsp
almond extract
1 tsp
coconut extract
1 tsp
rum

FOR THE CAKE

1 lb
butter
3/4 lb
confectioners sugar
7 large
eggs
3/4 c
buttermilk
1 tsp
pure lemon flavoring
1 tsp
pure almond flavoring
1 tsp
pure vanilla extract
1 tsp
coconut extract
1 tsp
rum (may add more if you like)
3 c
cake flour,msifted

Directions Step-By-Step

1
Preheat oven to 400 degrees. Spray a large bundt pan or 2 loaf pans with non-stick flour spray
2
cream butter and add sugar in batches. Beat eggs into batter and mix well.
3
Add flavoring to batter and butter milk. Mix well.
4
Pour into pans and place in oven. Immediately turn oven down to 350 degrees (I baked this cake originally in a high altitude so the higher temp set the crust).
5
Bake for forty-five minutes to one hour or until toothpick inserted into center comes out clean.
6
While the cake is baking boil sugar and watering. Bring to boil and add flavorings. Keep at warm temperature. When cake is ready pour warm syrup over cake and allow to sit in a covered cake dish for at least 2 hours to let the syrup set.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern