Aunts Ruth Pound Cake Recipes

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AUNT RUTH'S CRAB CAKES



Aunt Ruth's Crab Cakes image

Down home crab cakes are heavy on the crab, light on the filler.

Provided by Lisawas

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 8

Number Of Ingredients 11

16 saltine crackers, finely crushed
2 tablespoons water
1 pound flaked cooked crabmeat
1 egg, beaten
1 tablespoon prepared mustard
2 tablespoons mayonnaise
1 ½ teaspoons Worcestershire sauce
1 tablespoon seafood seasoning (such as Old Bay®)
⅛ teaspoon salt
⅛ teaspoon black pepper
½ cup vegetable oil for frying

Steps:

  • Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
  • Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 5.3 g, Cholesterol 67.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 1 g, Sodium 564.6 mg, Sugar 0.2 g

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE



Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze image

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

Provided by Nancy Zimmerman

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

2 teaspoons white sugar
3 cups white sugar
½ pound unsalted butter, softened
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract, divided
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 (16 ounce) container sour cream
1 ½ cups confectioners' sugar
3 tablespoons lemon juice, or more to taste
2 drops yellow food coloring, or more as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
  • Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
  • Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
  • Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g

AUNT'S RUTH POUND CAKE RECIPE



Aunt's Ruth Pound Cake Recipe image

Provided by williagx

Number Of Ingredients 9

1/2 pound unsalted butter, room temperature
1/2 cup shortening
3 cups cake flour
3 cups sugar
5 eggs
1 cup whole milk
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon extract

Steps:

  • Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean. ShareThis

AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY



Aunt Gussie's Pound Cake Recipe by Tasty image

Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry

Provided by Frank Tiu

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

1 cup unsalted butter, 2 sticks
2 ¾ cups sugar
½ cup shortening
5 eggs
1 cup whole milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
¾ teaspoon salt
vanilla ice cream, for serving
fresh berry, for serving

Steps:

  • In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
  • Mix the eggs, one at a time, into the batter.
  • In a medium bowl, combine the milk, lemon extract, and vanilla extract.
  • In a separate medium bowl, whisk the flour, baking powder, and salt.
  • Alternately add the dry and wet ingredients into the batter.
  • Pour the batter equally into two greased and lightly floured loaf pans.
  • Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
  • Cool for 30 minutes before slicing.
  • Serve with vanilla ice cream and berries.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams

"AUNT JOHNNIE'S" POUND CAKE



This pound cake is a must try if you love the taste of a dense, moist and rich dessert cake. Served with fruit and whipped cream, with a sauce or plain, this pound cake will fill your needs. I found this recipe on All Recipes and thought I should share it here.

Provided by Bev I Am

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 8

1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
5 eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
3 cups cake flour

Steps:

  • Preheat oven to 300ºF.
  • Lightly grease and flour a 10 inch Bundt pan.
  • Cream shortening, butter and sugar until light and fluffy with an electric mixer
  • (This will take a while).
  • Add eggs one at a time, beating well after each addition.
  • Beat in almond extract.
  • In another bowl, combine baking powder and flour.
  • Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
  • Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 650.5, Fat 32.4, SaturatedFat 15.6, Cholesterol 158, Sodium 196.8, Carbohydrate 83.6, Fiber 0.7, Sugar 50.4, Protein 7.5

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