uncle davids poundcake

imastarr2012 avatar
By IMA Starr
from Richton Park, IL

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.

serves 12-16
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For uncle davids poundcake

  • 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 lg
    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

How To Make uncle davids poundcake

  • 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.

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