Recipe: Domino Sugar Pound Cake and Confectioner's Sugar Pound Cake

You're welcome Cookie and thank you for mentioning the confectioner's sugar in the pound cake. Here are a couple more recipes for you to check out. Wait until you see all the varying flour amounts that I found for different versions of the second recipe - I included them for fun. - Betsy

---

OUR FAVORITE POUND CAKE
(May be a Domino Sugar recipe)
Makes 1 (10-inch) cake or 20 servings

1 (1 lb.) box Domino Confectioner's Sugar
1/4 tsp. salt
1/4 tsp. mace
3/4 lb. (1 1/2 cups) butter or margarine, softened
1 tsp. vanilla extract
1/2 tsp. almond extract
6 eggs
3 1/2 cups sifted all-purpose flour
2/3 cup milk

Mix together sugar, salt and mace in a large mixing bowl. Cream sugar mixture with butter until light and fluffy. Add extracts. Beat eggs into mixture, one at a time, beating well after each addition. When smooth, turn batter into greased and floured 10-inch tube pan.

Bake in a moderated 350 degree F oven for 1 hour and 15 minutes or until cake tester comes out clean and cake is golden brown. Allow cake to cool 5 minutes in pan; turn out on cooling rack. Cool thoroughly.

---

CONFECTIONER'S SUGAR POUND CAKE

"Best made 24 hours before serving."

3 sticks (1 1/2 cups) butter, softened
1 (1 lb.) box confectioner's sugar, preferably sifted
6 eggs, room temperature
1 tsp. vanilla extract, almond extract or lemon extract (or flavoring of your choice)
3 cups cake flour*

In large mixer bowl beat butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs, one at a time, beating well after each. Beat in vanilla.

Gradually and gently stir in flour, blending just until flour is thoroughly incorporated (do not overmix). Turn into well-buttered and lightly floured 3-quart fluted (Bundt) pan or tube pan.

Bake in a preheated 300 degree F oven** for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto rack; cool completely.

If desired, sprinkle cooled cake with powdered sugar.

*There are other pound cake recipes in this collection that have different names but all the same ingredients, except the flour amounts differ (3 cups cake flour appeared most often):

2 1/4 cups flour
2 3/4 cups cake flour
3 cups cake flour (as above recipe)
3 cups all-purpose flour
3 cups all-purpose flour, sifted
3 cups all-purpose flour measured with 1/4 tsp. salt
3 3/4 cups all-purpose flour, sifted 3 times
1 lb. all-purpose flour
1 box (4 cups) Swans Down Cake Flour
4 cups all-purpose flour, sifted
1 empty sugar box filled with sifted cake flour
1 empty sugar box filled with sifted all-purpose flour

**One recipe says to place in a cold oven, then turn to 300 degrees F and bake for about an hour and 10 minutes, checking after the first hour.

Source: I have an old recipe CD that's a compilation of recipes from community cookbooks. Unfortunately the recipes don't give the original sources and the recipes themselves aren't sourced, but often the recipes are taken from commercial publications (including recipe card sets) and were shared under different names when they became family favorites. - Betsy