OLD FASHIONED POUND CAKE
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.
Provided by Emily Bruno
Categories Desserts
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a tube pan.
- Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
- Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
- Slowly incorporate the flour into the mixture one 1/2 cup at a time.
- Bake for 60 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.
Nutrition Facts : Calories 371 calories, ServingSize 12 people
CLASSIC POUND CAKE RECIPE
A homemade pound cake is an easy dessert that uses just a few pantry staples!
Provided by Holly Nilsson
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Grease an 8x4 loaf pan.
- Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
- Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
- Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
- Cool completely.
Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
FIVE FLAVOR POUND CAKE I
Five flavors blending to create a superlative pound cake.
Provided by PJ Coward
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
- In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
- Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
- Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
- To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.
Nutrition Facts : Calories 511 calories, Carbohydrate 71.5 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 143.6 mg, Sugar 51 g
SIX EGG POUND CAKE
This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
Provided by Diane Dippolito
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Grease and flour a tube or Bundt® pan. Do not preheat oven.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
- Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 22.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 13.4 g, Sodium 363.6 mg, Sugar 36.6 g
6 FLAVOR POUND CAKE
This is my adaptation of an old recipe submitted by Josephine Parmley to a collection of recipes put together from viewers of a morning television show named "Country Boy Eddie Show," which aired in Birmingham, Alabama, from 1957-1995. I found the cookbook in a yard sale, and I use it often. The original recipe called for "sweet"...
Provided by Sammie Cockrell
Categories Cakes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Grease and flour tube or bundt pan, and preheat oven to 325 degrees.
- 2. Cream butter and shortening together.
- 3. Add sugar and mix well.
- 4. Add milk and mix well.
- 5. Add eggs one at a time.
- 6. Sift flour and baking powder together then add to mixture about a cup at a time, mixing in after each addition. Add flavorings, mix.
- 7. Pour into prepared pans. Bake about 1 hour 15 minutes to 1 hour 20 minutes, till toothpick comes out clean and the top is nicely browned.
- 8. Loosen cake using a plastic knife and flip out onto a plate then flip back onto a cooling rack so that the top of the cake retains the nice crunch.
DEAN'S 6 FLAVOR POUND CAKE
This is another one of those recipes that I have been using for years. All of the different extracts really make it taste wonderful. Then it is infused with the 6 flavor glaze to add even more depth in flavor.Adding the glaze to the top creates extra moisture, so the cake is very moist. My neighbors really love this cake with...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees F. Grease & flour a 12 cup tube or bundt pan, or use cooking spray. Set aside till needed.
- 2. Combine flour with baking powder & set aside till needed.Cream butter, shortening, & sugar until light and fluffy. Add eggs and beat till mixed. Gradually add the flour to the creamed mixture, alternately with the milk. Stir in extracts, & mix well. Pour the batter into the prepared bundt pan & bake in preheated 325 degree oven for 90 minutes.
- 3. While cake is baking, prepare glaze by combining all of the glaze ingredients in a heavy sauce pan & stir over low heat, until the sugar has dissolved. Poke holes in the cake with a large tined fork or wooden skewer and slowly drizzle the glaze over the top of cake and allow it to soak in, while cake is still in pan. Let cake cool completely before removing from pan.
- 4. NOTE; When I add nuts to the cake, I pour half of the batter into the cake pan, then sprinkle all the nuts on top of batter, & then add the remaining batter, and bake as directed. This just adds another level of texture to the cake with the crunch from the nuts. You can also dust the nuts with one tablespoon of flour and then add them directly to your batter. Stirring to mix in. Dusting the nuts first, prevents them from sinking to the bottom of the cake, and are more evenly distributed throughout batter.
6 FLAVOR POUND CAKE
Provided by Chan
Time 3h
Yield 8
Number Of Ingredients 22
Steps:
- Cream together the sugar, butter and margarine. Add the eggs one at a time, mixing well after each addition. Add the vanilla, coconut flavor, almond flavor, lemon flavor, rum flavor, and butter flavor. Add flour, baking powder and evaporated milk. Blend until well mixed. Bake at 300 degrees F in floured tube pan 1 1/2-2 hours. Pour cooled glaze over hot cake. GLAZE: Cook until sugar dissolves; cool. Pour over hot cake.
Nutrition Facts :
FOUR FLAVOR POUND CAKE
Make and share this Four Flavor Pound Cake recipe from Food.com.
Provided by Bre S.
Categories Dessert
Time 1h50m
Yield 1 cake, 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, shortening, and sugar until light and fluffy.
- Add beaten eggs.
- Sift flour and baking powder and add to cream mixture alternating with milk.
- Stir in flavors.
- Spoon into a well greased pan.
- Bake at 350 for about 1 1/2 to 1 3/4 hours.
Nutrition Facts : Calories 674.8, Fat 32.2, SaturatedFat 15.5, Cholesterol 144.2, Sodium 227.6, Carbohydrate 90, Fiber 1, Sugar 61.3, Protein 8
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FIVE FLAVOR POUND CAKE RECIPE {WITH EASY POWDERED SUGAR GLAZE}
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- Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
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- Place chilled butter pieces in bowl of stand mixer; let stand at room temp for 20-30 minutes to just slightly soften the butter. Butter should not get warmer than 60 degrees (if butter is too warm, cake will be too flat and dense.)
- In a separate bowl, use a fork to beat room-temp eggs, egg yolks, and vanilla. Set aside at room temp. Adjust oven rack to lower middle position and preheat to 325F. Grease and flour a 9×5 loaf pan. Set aside.
- Using the paddle of stand mixer, beat butter and salt at medium high speed until it’s shiny, smooth and creamy, 2-3 minutes. Reduce speed to medium and very gradually pour in sugar, about 1 min. Once all sugar is added, increase speed to medium high and beat until mixture is light and fully, 5-8 minutes, scraping down bowl as needed.
- Reduce speed to medium and gradually add egg mixture in a slow steady stream, about 1 min. Scrape down bowl and beat at medium high until light and fluffy, 3-4 min. Remove bowl from mixer and scrape down.
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