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Dry Pound Cake Mix
Dry Pound Cake Mix is a traditional American recipe for a classic dry cake mix made with butter that can be used as the basis for pound cakes and which will store in the refrigerator for up to six weeks. The full recipe is presented here and I hope you enjoy this classic American version of: Dry Pound Cake Mix.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
2 batches
Rating: 
Tags : Cake RecipesUSA Recipes
This is a basic dry pound cake mix that will make two batches (500g each) of traditional pound cake mix. This recipe uses butter and must be stored in the refrigerator where it will keep for up to 6 weeks. If you substitute shortening for the butter the dry mix will keep in a sealed jar for up to 6 months.
Ingredients:
250g unsalted butter
375g sugar
250g plain flour
5 tbsp powdered milk
3/4 tsp salt
1 1/4 tsp ground
vanilla pod
3/4 tsp freshly-grated
nutmeg
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp ground mace
Method:
Sift the flour, salt, baking powder and baking soda into a bowl. Dice the butter, add to the mix then cut in with two knives until the mixture resembles fine breadcrumbs. Add the remaining ingredients and stir to combine then divide between two jars. The mixture will keep in the refrigerator for up to 6 weeks. If you substitute shortening for the butter it will keep in sealed jars in a cool cupboard for up to 6 months.
For recipes showing how to use this cake mix see the Sara Lee Pound Cake copycat recipe and the Jewelled Jelly Bean cake recipe.
