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Southwest Georgia Pound Cake

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“What more can I say, this recipe comes courtesy Paula Deen. For a real treat, serve yourself a slice while it's still warm. If you use Splenda instead of sugar use the Splenda sugar blend for baking, It comes in a small yellow and orange bag.”
READY IN:
1hr 45mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
  2. Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
  3. Sift together the flour, baking powder, and salt; alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour; stir in flavoring.
  4. Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325°F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
  5. Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.

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