Comida Kraft
Recipe Box

Grandma's Pound Cake

Grandma's Pound Cake is rated 4.587096774193548 out of 5 by 155.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

12 servings

The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
  • Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
  • Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Size-Wise

This indulgent special-occasion cake is a perfect dessert to serve at your next party. One cake makes enough for 12 servings.

Special Extra

Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of thawed COOL WHIP Whipped Topping or your favorite ice cream.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 440
Total fat 24g
Saturated fat 14g
Cholesterol 160mg
Sodium 360mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 33g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Cake browned beautifully; however, the texture was not that smooth. Cake browned beautifully; however, the texture was not that smooth. It was somewhat tough, but not to tough to eat. (I have taste cakes from the store that have had the same texture as this cake). I used cake flour, which usually produces excellent textured cakes for me. Next time, I probably will not use salt since the butter I used is a salted butter. Some factors that I propose that might have affected my cake were overbeating, oven too hot, and new non-stick fluted tube pan I used. I plan to remake this cake and alter the cake making process based on my previous observations. Overall, the cake taste was good, but not excellent. I would still serve this cake to others. I hope that next time I make it I can rate it excellent or superb.
Date published: 2009-12-23
Rated 1 out of 5 by from My Mom was looking forward to making this recipe with her new Kitchen Aid. My Mom was looking forward to making this recipe with her new Kitchen Aid. However, it came out terrible. It was dense and flat. Why did this happen ? The middle of the cake was raw. She tried to re-cook it , but it was worse. I have to add that my Mom is an excellent cook. I thought there was an error with the recipe. I see that there are excellent reviews for this Pound Cake. We know that we will not keep this in our recipe file. Next recipe we'll try is the Pull-Apart Maple Sticky Buns Cake. Yummy......I hope .
Date published: 2007-02-18
Rated 4 out of 5 by from ALTHOUGH THIS CAKE TASTED VERY NICE, WAS QUICK & EASY TO PREP, & CAME OUT WELL IN MY BUNDT PAN, IT... ALTHOUGH THIS CAKE TASTED VERY NICE, WAS QUICK & EASY TO PREP, & CAME OUT WELL IN MY BUNDT PAN, IT DID NOT HAVE THE DENSITY OF MOST POUND CAKE I'VE HAD IN THE PAST. TO ME, POUND CAKE SHOULD NOT NEED ANY ACCOUTRAMENTS ADDED TO IT, SUCH AS FRUIT, ICING, WHIPPED CREAM..........IT SHOULD STAND ON IT'S OWN. SO WITH THAT IN MIND, I GAVE 4 STARS. I WILL PROBABLY MAKE IT IN THE FUTURE FOR SHORT CAKE, BUT ON IT'S OWN, I'LL TRY SOMEONE ELSE'S RECIPE.
Date published: 2007-01-31
Rated 5 out of 5 by from I would and have made this recipe again and again. I would and have made this recipe again and again. It has a very good homemade flavor. My aunt has made a cake simular to this for years. I have asked several times for the recipe, to no avail. So when I found this one, I figured 'What the heck, give it a whirl'. It is awesome. Be careful not to over bake, it will dry out fast. And be sure to use a large tube pan, it makes alot of batter. What a great flavor. YUMMO...
Date published: 2008-12-22
Rated 5 out of 5 by from I have made this cake several times, It is very very good. I have made this cake several times, It is very very good. The first time I made it I only had 4 eggs so I only used 1 3/4 cups of flour, the cake came out just fine. I also only use fat free cream cheese. I make it this way every time. I did try splenda for baking and the cake was dry, probably wont do that again. I will however try using lemon flavoring and topping the cake with a lemon glaze and garnish with lemon zest.
Date published: 2009-01-08
Rated 5 out of 5 by from When I made this pound cake I had never made a cake from scratch. When I made this pound cake I had never made a cake from scratch. I was naturally afraid I would mess it up or that nobody wpuld like it. I was WRONG. Everybody loved it (especially my main critic my husband) thought it was great and I've made it for him 2 more times. I lost the magazine where the Grandma's Pound Cake recipe was but I found it again by looking it up on Kraft's website. Thank you Kraft.
Date published: 2007-05-20
Rated 5 out of 5 by from This recipe was EASY and my 7 yr old son helped out with it. This recipe was EASY and my 7 yr old son helped out with it. I was scared about using a new fluted pan. But it turned out GREAT! Very Tender VERY MOIST! WILL Definitely be adding this to my fav recipe book! The only thing I'd do different is the time adjustment. I didn't need a whole hour to cook. It was about 45mins (if that) So just keep an eye on it so it doesn't over cook. BUT GREAT POUND CAKE!!!!
Date published: 2010-04-21
Rated 1 out of 5 by from This turned out very dry. This turned out very dry. After comparing this recipe to others I've made in the past, the measurement for baking powder seems to be way too much. The flavor was good, but too dry. Is there any possibility that the baking powder should be 1/2 or 1 tsp. at the most? Larger recipes that use 3 cups flour and 3 sticks of butter only use 1/2 tsp. of baking powder.
Date published: 2007-01-13
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