Antique Rose Ville Pound Cake

Antique Rose Ville Pound Cake Recipe

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Jan Oquin


This recipe is very old...It originated from a plantation somewhere in South Louisiana. This particular recipe has been tweaked by me and baked by me so much, that it is called "Mom's Pound Cake".
A good cake to serve with strawberries and whipped cream.
It can be served with fruit toppings and jellies, lemon, orange, or chocolate glazes, ice cream, or just plain...warm from the oven.
I hope you enjoy this rich, buttery cake as much as we have over the years!

★★★★★ 1 vote
30 Min
1 Hr 20 Min


1 c
butter, softened (not melted)
1/2 c
vegetable shortening (crisco butter flavored)
1 c
evaporated milk
3 c
1 tsp
1 tsp
almond extract
6 large
eggs, room temperature
3 c
flour, sifted (measure after sifting)
1/2 tsp
1 tsp
baking powder


1Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan or tube pan.
2Sift dry ingredients (flour, salt, and baking powder) together in a medium bowl. Set aside.
3In a large mixer bowl, combine butter, shortening and sugar; beat at medium speed until light and fluffy.
4Add flour mixture and evaporated milk alternately,mixing on low speed to combine, scraping sides and bottom of bowl. Then beat on medium speed for 30 seconds.
5Add the eggs, one at a time, beating after each (about 5 seconds), and scraping sides and bottom of bowl often.
Add vanilla and almond extract. Beat on medium speed of mixer (about 30 seconds), or until batter is smooth. Do not over beat.
6Pour into prepared pan and bake for 1 hour and 20 minutes, or until a testor inserted in the center comes out clean.
*If cake is getting too brown, loosely lay a piece of foil over the top to prevent browning too much.
7Cool in pan on wire rack for 10 minutes. Use a small rubber spatula or thin knife and carefully run down and around sides of cake to loosen. Using oven mitts or pot holder, invert onto a wire rack to cool completely.

About Antique Rose Ville Pound Cake

Course/Dish: Cakes