Grandma's Pound Cake - Kraft Recipes Top
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Grandma's Pound Cake

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 5 out of 5 by from This was the bomb, I used almond extract instead of the regular , just because I love the flavor. This was the bomb, I used almond extract instead of the regular , just because I love the flavor. It was the best cake that I have tasted in a long long time. It was'nt to sweet and it had a nice moist bite. My friends and family want me to make it for our cookouts. It will be made in my home for a long time and I will pass this on to my granddaughter. DELISH
Date published: 2007-04-01
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
Rated 1 out of 5 by from Made this last night, it was my first time making a cake from scratch. Made this last night, it was my first time making a cake from scratch. I must've done something wrong because the cake looked normal, and smelled good but it didn't taste like pound cake! I think my problem was using regular flour instead of cake flour... because it wasn't sweet AT ALL! Very strange! It also cooked in about 35 mins.
Date published: 2007-11-27
Rated 5 out of 5 by from This really was Grandma's pound cake, my mother-in-law made it this weekend and boy was it... This really was Grandma's pound cake, my mother-in-law made it this weekend and boy was it delicious, of course the melted chocolate drizzled over it made it that more exciting but even plain it was tastey, dense yet moist and almost gone by the end of the weekend (I wished I'd brought some home) I think I will make one myself soon.
Date published: 2007-03-06
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