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It’s difficult to find someone who doesn’t like a slice of good pound cake with their coffee. For those people I am bringing a new recipe for a Russian pound or simplu ‘Keks’ in Russian.
For another typical Russian cake take a look at our Apple Sharlotka Cake.
I know what you guys are thinking when you see the word ‘Stolichniy”. You immediately assume this cake has got vodka in it!
Sadly no but it is indeed a Russian recipe. Stolichniy in Russian simply means “from a capital” or, in other words, “the best’.
This simple loaf cake aka ‘keks’ is very traditional, and is usually served with tea, coffee or as a sweet snack. It’s rich, buttery and utterly delicious when fresh.
Russian Tea Cake
Russian pound cake, in contrast to its American counterpart, which calls for equal amounts of butter, sugar and flour, is made from equal amounts of butter, sugar and raisins.
I tend to avoid overly sweet things, so I decreased the amount of sugar in my recipe.
I’ve had a dislike for raisins in baked goods since I was a child and unfortunately never grew out of it. Something about moist shrivelled grapes makes me want to run for my life.
For my version of this pound cake I omitted raising altogether. Instead I added a brown sugar and cinnamon swirl. Simple and delicious!
This pound cake has quite a different texture from what you might be used to. It’s quite dense but incredibly buttery and crumbly and I am afraid it tastes most delicious on the day it’s baked, so eat up!
Recipe Tips and Notes
- Split the batter among two smaller loaf pans for even baking.
- Use softened butter but not melted. Softened butter creams easily, which produces light texture in cakes.
- Always use large eggs for best results.
Storage and leftovers
The cake will remain fresh for up to 3 days if left at room temperature and in an an This is an affiliate link.airtight container or under plastic wrap.
This cake freezes beautifully and will keep in your freezer for up to 3-4 months. For best results, first tightly cover in plastic wrap and then place in an airtight container.
More Simple Tea Cake Recipes to Try
Russian Pound Cake “Keks Stolichniy”
Equipment
- This is an affiliate link.Mixing bowl
- This is an affiliate link.Hand mixer
- This is an affiliate link.Loaf pan
- This is an affiliate link.Cooling rack
Ingredients
- 525g / 3¾ cups flour
- 2 tsp baking powder
- 1 tsp salt
- 375g / 1½ cups unsalted butter, softened
- 300g / 1½ cups sugar
- 5 eggs, large
- 2 tsp This is an affiliate link.vanilla
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp icing sugar
Instructions
- Preheat oven to 350F/180C. Grease 2 9-inch loaf pans.
- Sift the flour with the baking powder and salt and set aside.
- Cream butter with sugar until light and fluffy with an electric mixer. Add eggs one by one and vanilla and beat on high speed for at least 3 minutes.
- Gradually add the flour mixture and beat for 2 minutes longer.
- Mix brown sugar and cinnamon in a small bowl.
- Divide the batter into two. Fill the loaf pans with half of the mixture, then sprinkle brown sugar and cinnamon, add the remaining batter.
- Bake in the preheated oven for 1 hour. Cool on a wire rack. Dust with powdered sugar and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, is this the same recipe you used for the keks muffins you have posted on IG (some time back)? If so, how many muffins does it make and what would be the baking time? Thank you in advance! Btw, I absolutely adore your style of cooking, I want to devour your pics!
First of all, thank you so much, Nadia! Your comment absolutely made my day. 🙂 Secondly, yes, the same recipe, unfortunately I can’t remember exact timing as it was a while ago. My guess would be 30-40 minutes, the texture of keks muffins is quite different to American muffins and they take quite a bit longer. Do let me know how you get on.
What is russian about this cake? You just made ordinary pound cake.
Being adapted from an old Russian cookbook? This recipe is nothing like a pound cake, which calls for an equal amount, more precisely, a pound of butter, sugar and flour. This cake is called Keks and has a very different texture from a pound cake.
Hi Julia,
Thank you so much for the information! I did some research on the gooseberries, and I have a lead on a local farmer’s market that may have some! I love to travel and try new things, but it always seems as if I fall in love with a new food or wine that I cannot get locally upon returning home. Happy Holidays to you and your family! I will be looking forward to reading future posts.
Hi Julia! I was recently on a trip to Russia, a Viking Cruise specifically. The food was wonderful! With many of the desserts they served the berries in the photo of this pound cake. Everyone gave theirs to me, which I would hoard in my stateroom for a midnight snack. I loved them. Unfortunately, I am not sure what they are. I was told they were gooseberries. Is that correct? Once I know what they are I can begin to track some down here in Pennsylvania, although I have never seen them in local supermarkets. Thanks for your help!
Ah, so great to hear you loved the food, Michele. I went for a 3-day work trip at the end of October. It was my first trip to Russia in more than a decade and I was afraid my taste changed and I’d talked up the food in my mind too much from being away for so long and would only get disappointed but the food was a highlight! It wasn’t the same or worse, it was so much better! The berries are called physalis or Cape gooseberries, which are not at all the same as regular gooseberries. They are actually from the same family as tomatillos. They are in season in October and November. 🙂
Such a lovely cake, Julia. Loving these Russian recipes! Wonderful cause, too. Off to learn more!
Thank you, Jennifer! I am definitely on the Russian kick, I think it’s this cooler weather we are having that is bringing it out in me!
Love the brown sugar and cinnamon swirl, so pretty!
Thank you, Laura, the swirl is my favourite part too. 🙂
Stunning cake, and what a wonderful cause, I’m heading over there now!
Thank you so much, Sue! You just made my day! 🙂