White Spice Poundcake Recipe

Name: White Spice Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil for greasing the pan; Flour for dusting the pan; 1/4 cup milk; 4 large egg whites, about 1/2 cup; 2 teaspoons brandy; 2 cups sifted cake flour; 1 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon cloves; 1 1/2 teaspoons unsweetened cocoa; 16 tablespoons (2 sticks) softened unsalted butter

Servings: persons

Oil for greasing the pan
Flour for dusting the pan
1/4 cup milk
4 large egg whites, about 1/2 cup
2 teaspoons brandy
2 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoons unsweetened cocoa
16 tablespoons (2 sticks) softened unsalted butter

1
Preheat the oven to 350 degrees.
2
Grease and flour one 6-cup fluted tube pan or loaf pan; if using a loaf pan, grease, line the bottom with parchment or wax paper, and then grease again and flour.
3
In a medium-size bowl, lightly combine the milk, egg whites and brandy.
4
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5
Add the butter and half of the egg mixture.
6
Mix on low speed until the dry ingredients are moistened.
7
Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate.
8
Scrape down the sides.
9
Add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients.
10
Scrape down the sides.
11
Scrape the batter into the prepared pan and smooth the surface with a spatula.
12
The batter will almost fill the pan.
13
Bake 40 to 50 minutes in a fluted tube pan (45 to 55 minutes in a loaf pan) or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
14
(The cake should start to shrink from the sides of the pan only after removal from the oven.)
15
For an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark 6 inches long down the middle of the cake.
16
This must be done quickly so the oven door does not remain open very long or the cake will fall.
17
When the cake splits, it will open along the mark.
18
Let the cake cool in the pan on a rack for 10 minutes and invert onto a greased wire rack.
19
If baked in a loaf pan, to keep the bottom from splitting reinvert so the top is up.
20
Cool completely before wrapping airtight.

973

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Oil for greasing the pan, Flour for dusting the pan, 1/4 cup milk, 4 large egg whites, about 1/2 cup, and more.

Yes, White Spice Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Spice Poundcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions