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European Pound Cake

Categories: Cakes

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European Pound Cakes, known as "Sandkuchen" are much dryer in mouth-feel than their American counterparts, but are very enjoyable and will add to your product variety. 



  • 11 lb. margarine
  • 11 lb. sugar
  • 1 lb. Rumford Baking Powder salt, vanilla, bitter almond extract) (to taste), plus 1.5 oz.
  • 3.5 oz. Rumford Baking Powder
  • 4 lb. Rumford Cornstarch plus 6.5 oz.
  • 5 1/2 lb. cake flour
  • 11 lb. eggs


Bring all ingredients to room temperature. Cream the margarine, sugar, Rumford Cornstarch(1), Rumford Baking Powder and spices until smooth. Slowly add 7 lbs of the eggs, and cream until about double in volume. Add the remaining eggs, and the sifted flour/ Rumford Cornstarch(2) mixture. Mix until well combined. Fill prepared forms, and bake at 425F (225C) until a light brown crust is formed. With a wet knife cut the top of the cakes lengthwise, and finish baking for an additional 25 minutes at 375F (195C) or until done.