Cake Recipes

Savage Mountain Pound Cake

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Yield: 20 servings


  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups unsalted butter (room temperature)
  • 4 cups confectioners' sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon cinnamon
  • 8 large eggs
  • 1 1/3 cups milk


  1. Place the oven rack at the upper middle level and heat the oven to 375 degrees F. Grease two 9 x 4 x 2-inch loaf pans, and cut two pieces of parchment paper to measure 8 x 15 inches. Line the pans with the parchment, and grease and flour* the parchment as well.
  2. Sift the flour and baking powder into a bowl and set aside.
  3. In a second large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the vanilla extract, nutmeg and cinnamon.
  5. Add the eggs one at a time, mixing thoroughly after each addition.
  6. Mix in the milk and the flour mixture alternately, starting and ending with dry ingredients.
  7. Pour the batter into the pans and level it with a spatula.
  8. Bake for 65 to 75 minutes. After 1 hour, check for doneness. If a wooden pick inserted in the center of each pan emerges clean, the cakes are done.
  9. Remove from oven and cool on a wire rack for 15 minutes.
  10. Gently remove the cakes from the pans by pulling on the parchment overlaps.
  11. Cool for 2 hours before cutting and serving.


* For best results, use our Pan Release!


Posted by RUdy2 at

Source: Mark Sohn's Hearty Country Cooking, a 1996 James Beard Award nominee

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