When you hear Pound Cakes from Heaven what do you think the cake will taste like, and don’t say heavenly. If you think light with a tender crumb you’re right. If you think that the cake will have a melt in your mouth quality you’re right again. This is another fabulous recipe from the Southern Living Cake Book and for the life of me, I don’t know why I waited so long to bake it.
A quick scan of the ingredient list lets you know that these little babies are rich. I would also suggest that you don’t reduce the amounts of anything, just experience this Pound Cake from Heaven just as the recipe states. Have a small slice, work out a bit longer or go sans carbs for most of the day so you can enjoy this without a modicum of guilt.
I decided to bake mini Bundts and my pan is dark so I had to watch the cakes closely. The suggested baking time is 60-75 minutes. The mini Bundts were out of the oven and cooling after 60 minutes. Other than the standard toothpick test here are a few visual clues to let you know your cake is done.
- When the cake pulls away from the pan
- If you touch the center of the cake and it springs back.
Once out of the oven, all my cakes get a brush of simple syrup. A simple syrup is a 1:1 mixture of granulated sugar and water. Combine the water and sugar in a small saucepan over high heat. Once the mixture comes to a full boil turn the heat off and allow the mixture to cool. I store mine in a mason jar with lid in the refrigerator. It keeps will for up to a month. You can also add flavor to it by adding extracts, juices or herbs.
For layer cakes, I brush them once the cake is cooled. Bundt/pound cakes are brushed while cooling in the pan or once they’re turned out onto a baking rack to cool. Brushing your cakes with simple syrups helps to seal in the moisture.
Beyond simple syrup, you can give these cakes; or a full-size Bundt a dusting of powdered sugar or a light powdered sugar and milk glaze. A few sweet berries on the side are also a delicious addition.
- 1 ½ cups unsalted butter, softened
- 3 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 (5-oz) can evaporated milk
- ⅔ cup heavy cream
- 2 TBS vanilla extract
- 1 tsp almond extract
- Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
- Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
- Gradually add sugar and beat for an additional minute.
- Add eggs, one at a time, beating just until the yolk disappears.
- Combine flour, baking powder and salt.
- Then combine evaporated milk and heavy cream.
- Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, ½ cream mixture, ending with flour.
- Stir in vanilla and almond extract and pour batter into prepared pan.
- Bake for 60-75 minutes or until the cake tests done.
- Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
- Serve plain, dust with powdered sugar or serve with whipped cream and berries.
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