Award Winning Mascarpone Pound Cake Recipes

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AWARD-WINNING MASCARPONE POUND CAKE



Award-winning Mascarpone Pound Cake image

Award-winning Mascarpone Pound Cake is a dense, buttery, and moist pound cake recipe with a fine, tender crumb and a brown, crusty outside and top.

Provided by Paula

Categories     Dessert

Time 1h33m

Number Of Ingredients 9

1 cup butter (room temperature, salted or unsalted, I use this)
1/2 cup solid vegetable shortening (I use this)
8 ounces mascarpone (room temperature)
6 large eggs (room temperature)
3 cups granulated white sugar
3 cups all-purpose flour (recommended)
1 tablespoon pure vanilla extract (I use this)
1 teaspoon butter extract
1 teaspoon almond extract

Steps:

  • Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
  • Preheat oven to 325 degrees F
  • In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
  • Add sugar and beat until fluffy, mixture will lighten in color slightly.
  • Add eggs one at a time, beating after each addition.
  • Slowly add flour to mixture and combine.
  • Add vanilla, butter, and almond extracts and combine.
  • Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
  • Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
  • Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.

Nutrition Facts : Calories 487 kcal, Carbohydrate 56 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 141 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

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