BISHOP'S CAKE
Pound cake good for gifts. Recipe by Mrs. James H. Huguet, River Roads rEcipes p 176. This is an old fashioned pound cake. As a variation I sprinkle crushed blanched almonds over the top of the cake right before putting it into the oven to bake.
Provided by eboyd
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter with sugar.
- Add eggs, juice and vanilla.
- Beat Well.
- Add sifted flour.
- Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven.
- Let cool before removing from pan.
- Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.
BISHOPS POUND CAKE
I make a lot of pound cakes but the flavor of this one is hard to beat. This was the first "Southern" pound cake I ever made.
Provided by Bonnie Bryant
Categories Cakes
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Sift together the dry ingredients.
- 2. Cream sugar butter and the flavors. Add the eggs one at a time.
- 3. Then to the creamed mixture add the flour and milk alternately
- 4. Add oil and mix together well.
- 5. Pour into ungreased tube pan.
- 6. Bake at 325 fo 1 hour and 15 minutes
- 7. After cake is done and cooled to warm begin the glaze
- 8. Mix 1/2 cup water, 1 cup sugar and 1teaspoon of all the flavored extracts. Then pour over the warm cake.
CLASSIC POUND CAKE
This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!
Provided by Shelly
Categories Cake
Time 1h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
- Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
- Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg
CRISCO POUND CAKE
This recipe came from a friend of my mother's. Please don't try to use anything but Crisco, it won't turn out right! Also, I've found that you need to cream the Crisco,sugar,and eggs until fluffy (about 20 minutes!)
Provided by shutterbug 6987
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream Crisco,sugar, and eggs until white and creamy(about 20 minutes).
- In a seperate bowl measure flour,baking soda, and salt.
- Slow mixer speed to low and alternately add flour mixture and buttermilk ending with buttermilk.
- Add vanilla.
- Bake at 325 degrees for 1 hour in tube pan.
Nutrition Facts : Calories 328.3, Fat 14.4, SaturatedFat 4.4, Cholesterol 53.5, Sodium 83.1, Carbohydrate 45.9, Fiber 0.4, Sugar 25.9, Protein 4.2
OLD-FASHIONED POUND CAKE
In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.
Provided by Southern Living Editors
Categories Cakes
Time 3h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
- Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
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