A truly delicious pound cake recipe made with 1 pound imperial margarine, 6 eggs, 1 pound sugar and 3 cups cake flour.
My mother has praised our neighbor Mrs. Adams’ sponge cake for many years.
My mom is a self-proclaimed pie person (“There are pie people and pie people. I’m a pie person.”) who gets dreamy eyes just thinking about that pound cake.
It was really divine! Perfect. When I stopped by to get the recipe, I photographed Adams’ four-year-old granddaughter, Marly, eyeing the cake.
Mrs. Adam’s delicious sponge cake
ingredients
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1 pound imperial margarine (sticks)**
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6 eggs (at room temperature)
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1 pound powdered sugar
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3 cups cake flour
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2 teaspoons vanilla
method
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Make the dough:
Beat margarine and sugar until fluffy. Add the eggs one at a time and beat lightly, mixing well after each addition. Add flour and mix well. Add vanilla before, during and after adding the flour.
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Bake the cake:
Pour batter into a glue-free or greased and floured bundt cake pan and bake at 325°F for 1 to 1 1/2 hours. After 1 hour, start watching the cake. The cake is done when a tester inserted in the center comes out clean. The cake should be cracked at the top and golden brown.
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Cool:
Let cool on a wire rack for 5 minutes. Loosen the sides with a knife. Carefully remove the cake from the pan while it is still warm.
**Note: before I get raked through the coals by my foodie purists (or semi-purists in my case, if that’s possible), note that I asked if I could use butter in this recipe. The answer was that this particular recipe calls for not just margarine, but imperial margarine, and neither in the tub – you must use the kind sold in sticks. I’ve often received recipes calling for margarine from people who tell me it just works better in their particular recipe. Still, I personally don’t cook with margarine, and if I were to make this sponge cake, I’d substitute butter for the margarine. Most pound cake recipes call for butter (1 pound butter, 1 pound flour, etc.).
