Cook'n with Betty Crocker
Cook'n with Betty Crocker™


Cook'n Download
Cook'n Download


Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss  

• Current Issue
• Newsletter Archive


• Contact Info

Order today and
SAVE 10%! Click here to find out how.

Volume II
March 25, 2004

SOLVED: Pound Cake Caper

Many readers responded to our pound cake recipe search from February's newsletter. Here are their responses:

I have a cookbook published in 1879 and in it, all the recipes for pound cake only had these four ingredients. One of them calls for 10 eggs, 1 pound of flour, 1 pound of sugar and 1 pound of butter. Since this recipe calls for 1/2 pound of butter, 1/2 pound of flour (I actually weighed 2 cups of flour), and only 5 eggs, it would seem that you would use 2 cups (or 1/2 pound) of sugar. Does that make any sense to you?

Marylou Riff

Hello, My mom's is as follows, it seems to be the same except that she adds vanilla.

2 sticks margarine
2 cups sugar
5 eggs
2 cups flour
1 tsp. vanilla

Have fun!

I was looking for this recipe in my grandmother's book and started thinking that if it had no milk or buttermilk, it'd be more like a cookie. has a recipe that's very similar to what Cheryl in Georgia describes called "Grandmother's Pound Cake II". I wonder if she forgot that it needs a little more liquid.


Hi. Years ago I got a pound cake recipe from my mom in Georgia very similar to this one. The sugar and flour amounts were the same, so I would try 2 cups sugar. Hope this helps. My recipe was...

3 cups flour
3 cups sugar
6 eggs
1 cup sour cream vanilla or almond flavoring.

3 cups flour
3 tsp. baking powder
2 1/4 cups sugar
1/4 tsp. salt
1 1/2 cups butter
3/4 cup milk
1 tsp. vanilla
6 eggs

Cream butter, sugar, and eggs and add rest of ingredients. Mix 20 minutes on slow speed. Pour into ungreased tube pan. Place in COLD oven and bake 1 1/4 hours at 325 degrees. Let stand in pan 10 minutes and then remove to wire rack. Frost with caramel icing if desired.

--Diane Schaeffer, Lebanon, PA

This is similar to the cake you are looking for. Here is a terrific recipe. I have people at church who won't eat cake unless it is "Cindy's Cake"!

Hope you enjoy.

--Cindy Chacon

1 cup butter or margarine
1/2 c shortening-Crisco
3 cups sugar
5 eggs
2 tablespoons flavoring...vanilla, almond, lemon, etc.
3 cups flour
1 cup milk

Cream margarine, shortening, eggs and flavorings. Beat about 5 minutes. Add flour and milk alternating one cup each, mixing well after each addition. Spray or grease 9x13 or 2 8 inch round pans. Cook in cold oven (don't preheat oven) at 300 for about 45-50 minutes. Check with toothpick. Remove from oven, cool for 5 minutes then wrap in plastic to cool completely. (The plastic wrap needs to be loosely folded over the entire cake. Most, but not all, wraps will sort-of "shrink-wrap" the cake. It's ok if it doesn't, as long as the entire cake is covered.)

For chocolate cake: add only 1-tablespoon vanilla and 4 tablespoons cocoa.

Butter Pound Cake

2 C Butter
1 lb Powdered Sugar
6 Eggs
3 C Cake Flour

Cream butter with sugar until light. Add eggs one at a time, beating after each addition. Add flour, mixing only until smooth. Turn into 10-inch fluted tube pan. Bake at 325F 1 hour 15 minutes. Cool 30 minutes in pan before turning out on wire rack to cool completely.

Do you have something to share with other Cook'n readers or a killer idea for a new product? Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!

My Delicious Chicken Meatballs
Glorious Green Beans
Rice Steamer Works for Grains
Sweetest Corn Meal Around!
"Watcha Doin?" "Muffin!"
Why you should learn English earth
HomeCook'n Cover Page

Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by