If you’re looking for a classic dessert that’s sure to be a crowd favorite, look no further than a stocks pound cake. This delicious treat is perfect for any occasion, and there are lots of different recipes to choose from. Whether you’re in the mood for a light, fluffy cake or something a bit richer, you’re sure to find something that fits the bill. Read on to discover two of our favorite stocks pound cake recipes!
Classic Stocks Pound Cake Recipe
Ingredients:
- 1 cup (2 sticks) butter, softened
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together cake flour, baking powder, salt, and baking soda. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until combined.
- Alternately add dry ingredients and milk to batter, beginning and ending with dry ingredients. Beat until just combined.
- Add vanilla extract and mix. Pour batter into a greased 10-inch tube pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/14th of cake)
- Calories: 271
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 67mg
- Sodium: 125mg
- Total carbohydrates: 40g
- Dietary fiber: 0g
- Sugars: 24g
- Protein: 4g
Serving Suggestions:
This stocks pound cake is delicious served plain, but it can also be dressed up with a dollop of freshly whipped cream, a scoop of ice cream, or a drizzle of chocolate sauce. It also pairs nicely with a cup of coffee or tea.
Rich and Moist Stocks Pound Cake Recipe
Ingredients:
- 1 cup (2 sticks) butter, softened
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons brandy or cognac (optional)
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until combined.
- Alternately add dry ingredients and sour cream to batter, beginning and ending with dry ingredients. Beat until just combined.
- Add vanilla extract and brandy or cognac (if using), and mix. Pour batter into a greased 10-inch tube pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/14th of cake)
- Calories: 286
- Total fat: 13g
- Saturated fat: 7g
- Cholesterol: 67mg
- Sodium: 131mg
- Total carbohydrates: 40g
- Dietary fiber: 0g
- Sugars: 25g
- Protein: 5g
Serving Suggestions:
This rich and moist stocks pound cake is delicious served plain, but it can also be dressed up with a dollop of freshly whipped cream, a scoop of ice cream, or a drizzle of caramel sauce. It also pairs nicely with a cup of hot cocoa or a glass of cold milk.
Tips and Notes:
- For best results, it’s important to measure your ingredients accurately.
- For a lighter cake, you can use cake flour in place of all-purpose flour.
- If you don’t have sour cream, you can use plain Greek yogurt instead.
- You can also substitute brandy or cognac for any other type of alcohol, such as whiskey or vodka.
- This recipe can be halved to make a smaller cake.
Frequently Asked Questions:
- Can I make the cake ahead of time? Yes, you can make the cake up to a day ahead of time and store it at room temperature. It can also be frozen for up to 3 months.
- What is the best way to store the cake? The cake can be stored in an airtight container at room temperature for up to 3 days.
- Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend in place of the all-purpose flour.