Virginia’s Old Fashioned Pound Cake



  • 1 pound butter, softened
  • 3½ cups sugar
  • 10 eggs
  • 1 teaspoon mace
  • 2 tablespoons flavoring*
  • 4 cups flour
  • Optional: Cake syrup topping

Cake Syrup

  • 1¾ cup + 2 tablespoons sugar
  • 3½ cups water
  • 1 cup Grand Marnier or Orange juice



Bring eggs to room temperature by placing in a bowl of hot water. Preheat oven to 350 degrees. Grease and lightly flour a tube pan. Cream butter and sugar. Beat in eggs, one at a time. Add remaining ingredients, and mix well. Pour batter into prepared pan and bake for 1 ½ hours or until it tests done – you may need to cover it with foil half way through baking to prevent the top from becoming too dark. Cool. Remove from pan. Pierce cake with a long pick and pour on about 1½ cups of topping. (Save remaining topping for another use). Serve, dusted with powdered sugar or topped with a fruit sauce and whipped cream.
*Vanilla, orange, lemon extract or fruit flavored liqueurs

Cake Syrup

Bring sugar and water to a rolling boil in a saucepan with lid, stirring to dissolve sugar. Transfer to a measuring cup and add 1 cup of either Grand Marnier liqueur or orange juice. If it doesn’t measure 5 cups – add enough water to reach 5 cups.
Store in an airtight container for 1 month in the refrigerator or freeze.


540 345-3958
50 North Main Street Harrisonburg, VA 22801 540-433-9191 - Switchboard 540-433- 4028 - Fax 540-433-2700 - News Fax

WSVF Public Inspection File

Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability