Supreme Pound Cake

8 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
5.0/5 (1)
Supreme Pound Cake
This is a very moist and rich pound cake with butter, rum, and coconut flavoring. Goes well with afternoon coffee. As our older generation would do on lazy Sunday afternoons - Visité avec la cafe noir - An afternoon visit spent with family or friends passing around (black) coffee, the news and the latest stories.

Ingredients

8 servings
  • 2 sticks margarine
  • 1/2 cup shortening
  • 3 cups flour
  • 3 cups sugar
  • 1/2 tsp baking powder
  • 1 cup milk
  • 1 tsp rum flavoring
  • 1 tsp coconut flavoring
  • 1/2 tsp butter flavoring
  • 5 eggs

Step-by-Step Instructions

  1. Preheat oven to 325 degrees.
  2. In a large glass bowl, cream sugar, margarine, and shortening thoroughly. Add the eggs one at a time beating well after each egg. Add flour alternating with the milk. Add the flavorings.
  3. Pour into a well greased and floured bundt pan.
  4. Bake at 325 degrees for 1 and 1/2 hours.
  5. DO NOT PEEK. Keep the oven door closed while it’s cooking.

Common Problems and Solutions

Q: Why did my pound cake sink in the middle?

A: Opening the oven door before the cake is set causes temperature fluctuations that can make it collapse. This is why the recipe emphasizes DO NOT PEEK - keep that oven door closed for the full baking time until you can test for doneness.

Q: Why is my pound cake dry instead of moist?

A: Overbaking is the most common cause. Start checking at 1 hour 20 minutes by inserting a toothpick in the center - it should come out with just a few moist crumbs. Also make sure you're creaming the fats and sugar thoroughly (3-5 minutes) to incorporate air.

Q: Can I use butter instead of margarine?

A: Yes, you can substitute butter for the margarine for a richer flavor. The texture will be slightly different but still delicious. Many bakers now prefer all butter for the superior taste.

Tips and Techniques

Bring all ingredients to room temperature before starting - this helps them blend smoothly and creates a better texture. When alternating flour and milk, start and end with flour (flour-milk-flour-milk-flour pattern) to prevent curdling and ensure even mixing.

Ingredient Substitutions

  • margarine: butter
  • shortening: butter or more margarine
  • rum flavoring: vanilla extract or almond extract
  • milk: buttermilk

Equipment Needed

  • bundt pan
  • large mixing bowl
  • electric mixer (hand or stand mixer)
  • measuring cups and spoons

Historical Context

Pound cake got its name from the original recipe formula: a pound each of butter, sugar, eggs, and flour. This ‘supreme’ version follows that tradition but adds extra flavor with rum and coconut, popular in Louisiana where Caribbean influences are strong.