100000 Pound Cake Recipes

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$$$ MILLIONAIRE POUND CAKE $$$



$$$ Millionaire Pound Cake $$$ image

Why a millionaire pound cake? Because it's super rich! This scrumptious cake is the pride of an elderly belle from Jackson, Mississippi. The recipe comes from "The Glory of Southern Cooking" by James Villas.

Provided by mailbelle

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups butter, softened (4 sticks)
4 cups sugar
6 large eggs
4 cups all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon almond extract

Steps:

  • Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
  • In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
  • Alternately add the flour and milk, stirring till the batter is smooth.
  • Add the two extracts and stir till well blended.
  • Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
  • Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.

Nutrition Facts : Calories 878.3, Fat 41.1, SaturatedFat 24.8, Cholesterol 226.9, Sodium 314.3, Carbohydrate 119.6, Fiber 1.4, Sugar 81.7, Protein 10.1

MILLION DOLLAR POUND CAKE



Million Dollar Pound Cake image

This is a dense, classic-style pound cake with a fantastic flavor and buttery, soft texture, topped with a creamy honey buttercream frosting.

Provided by Shelly

Categories     Dessert

Time 1h50m

Number Of Ingredients 9

1 pound salted butter (4 sticks), room temperature
3 cups granulated sugar
6 eggs, room temperature
2 teaspoons vanilla (or 1 teaspoon vanilla + 1 teaspoon almond or coconut extract)
4 cups all purpose Bob's Red Mill Unbleached White All Purpose Flour
3/4 cup buttermilk
1 cup butter, room temperature
1/2 cup honey
2 1/2 cup powdered sugar

Steps:

  • Preheat oven to 300°F. Coat a 10- inch (10 - 15 cup) bundt pan liberally with nonstick spray. Alternately you can coat the pan with butter/shortening and dust it with flour or powdered sugar, tapping off excess. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 3 minutes, until fluffy and pale in color. Add in the eggs and extract(s), mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.
  • Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.
  • To prepare the frosting, in the bowl of your stand mixer fitted with the paddle attachment, mix the butter and honey together on medium speed for 1 minute, until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once it's all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.
  • Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.

Nutrition Facts : ServingSize 1 Slice, Calories 903 calories, Sugar 82.3 g, Sodium 298.8 mg, Fat 49.6 g, SaturatedFat 30 g, TransFat 1.2 g, Carbohydrate 112.5 g, Fiber 4.4 g, Protein 9.1 g, Cholesterol 215.3 mg

MILLION DOLLAR CAKE



Million Dollar Cake image

A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 9h55m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 ½ cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
  • In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
  • Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 73.9 g, Cholesterol 21.7 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 464.9 mg, Sugar 55.9 g

MILLION DOLLAR POUND CAKE



Million Dollar Pound Cake image

Make and share this Million Dollar Pound Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 7

1 lb butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

  • Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
  • Mix after each addition.
  • Stir in almond and vanilla extracts.
  • Pour the batter into a greased and floured 10-inch tube pan.
  • Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in pan for 10 to 15 minutes.
  • Remove to wire rack.
  • Cool completely.

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