Tag Archives: Jewaicious pound cake

Jewaicious Pound Cake Recipe

The above photograph was taken of my regular/”leavened”  pound cake while it was cooling off on a rack on my counter top.  Unfortunately I didn’t capture it when it had powdered sugar sprinkled on it.  But, nonetheless, my family and friends gobbled it up last year during our Rosh Hashanah dinner.  I put the pound cake on a large circular tray, positioned apples around the pound cake, along with some honey in slender bowls for dipping.  I also alternated bowls of orange marmalade for the pound cake.  I think it made a nice presentation.

Here are two recipes.  One is leavened and one is unleavened:

Regular or “Leavened” pound cake

2 c. flour
2 c. sugar (sugar substitute works quite well)
2 sticks butter, softened
1 tsp. each: almond and lemon flavoring
2 tsp vanilla (I use two for a sweeter taste, but some might like a less sweetened cake, and one tsp of vanilla will work well)
5 eggs

Mix all ingredients (adding the flour a little at a time) and spoon into greased and floured bundt pan. Bake at 350 degrees for about 1 hour, depending on ovens.  Mine took 50 minutes.

Unleavened pound cake

1 cup butter softened
4 eggs or egg substitute (I used egg substitute)
1 cup sugar or sugar substitute (I used sugar substitute)
2 tsp.vanilla
1 tsp each of almond flavoring and nutmeg
1/4 tsp. salt
2 c. flour (for Passover use 5 /8 cup of potato starch for each cup of flour)

For the unleavened pound cake, one must remember that it will not rise considerably like the regular or “leavened” pound cake will.  It will be a heavier consistency.


-Cream softened butter gradually adding sugar until light and fluffy looking
-Add vanilla flavoring and add eggs one at a time
-Sift together flour, salt and nutmeg.  Gradually add dry ingredients to egg, sugar and butter mixture and beat until thoroughly blended
-Turn batter into greased bundt pan. Bake at 325° for 1 hour (or until a toothpick comes out clean. Some ovens need a bit more or a bit less time. Mine baked in 55 minutes.
-Cool cake in pan for ten minutes, then move to a wire rack to completely cool
-Sprinkle with powdered sugar, or serve with your favorite topping, such as orange marmalade.

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