McCall’s Best Pound Cake 1963 Version is the latest pound cake recipe I’ve tested for my Pound Cake Recipes Reviewed Series. It comes from McCall’s Cooking School cookbook and came highly recommended.
McCall’s Best Pound Cake 1963 Version is tender and buttery with a classic vanilla flavor. Yes, there is a later version that I’ll be making and sharing my thoughts on it at a later day.
I have tested a lot of pound cake recipes. I have tested a lot of the basic recipes, but have a few more to share. I have also made pound cakes with fruit and nuts. As well as, a couple that starts with a pound cake. Some purest don’t call those true pound cakes, but they were tasty and convenient if you’re in a rush. If memory serves me correctly, this is the only pound cake thus far that does not contain milk, buttermilk, cream cheese, sour cream or the like. When you’re reading the ingredients below that is not an omission.
This McCall’s Best Pound Cake 1963 Version makes a tall beautiful cake. It has a nice, soft texture. It did not have that crusty outside that I prefer. (My Whipping Cream Pound Cake and Million Dollar Pound Cake have that crust top and outside if that’s what you’re looking for.) This cake has a buttery, vanilla flavor and would be great served with caramel sauce, Pecan Pie Caramel Sauce, sweetened fresh fruit, ice cream, and/or whipped cream.
I wrote a post titled Bake the Best Pound Cake. That I highly recommend you read. I put every minute tip I could think of for baking pound cakes in that post. I get a lot of comments on my pound cake recipes. The number one reason a cake doesn’t bake properly is your oven temperature is off and needs calibrating. If your desserts aren’t baking correctly according to the recipe, check this first. I have tips for that here: How to Calibrate you Oven.
McCall's Best Pound Cake 1963 Version
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch tube pan. You can also use 2 9x5x3 inch loaf pans.
- In a large bowl of an electric mixer, beat egg whites on high speed until foamy. Gradually beat in 1cup sugar, 1/4 cup at a time. Beating after each addition. Continue beating until soft peaks form. Set aside.
- Sift flour with baking powder and salt. Set aside.
- Turn the mixer down to low speed and blend in flour mixture until smooth and well combined.
- Still on low speed, gradually beat in the egg whites until just blended. Scrap the sides of the bowl.
- Pour the batter into your prepared pan.
- Bake at 350 degrees F for 60 to 65 minutes or until a wooden pick inserted in the thickest part comes out clean or with dry crumbs. (My cake was cooked at 60 minutes.)
- Cool on a wire rack 20 to 30 minutes before inverting onto a serving tray.
- Cool completely before covering.