GINA'S POUND CAKE
This is simply the BEST pound cake I have ever tasted. It is named after my co-worker's mother, whose recipe it is. This tastes even better after sitting over night. When I make these I use the disposable loaf pans.
Provided by pines506
Categories Dessert
Time 1h15m
Yield 3 loafs
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Oil 3 medium size loaf pans.
- In a large mixer, cream together the margarine and sugar.
- Add in eggs, vanilla and flour.
- Divide evenly among the loaf pans.
- Bake about 1 hour.
- Cool completely and dust with more confectioners sugar.
Nutrition Facts : Calories 2331.3, Fat 133.1, SaturatedFat 24.5, Cholesterol 423, Sodium 1571.7, Carbohydrate 260.2, Fiber 2.3, Sugar 149.8, Protein 25.2
GINA'S CHOCOLATE POUND CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
- In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
- In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
- Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
- Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.
GINA'S POUND CAKE
This is the best and the last pound cake recipe you will ever use. My Pastor looks for it at every church gathering, and the people at the City Mission look for it every time my parents visit. It is rich, moist and will lasts for up to two weeks if you keep it covered, with foil or in a cake tray.
Provided by Gina Pruitt
Categories Pound Cake
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Do not preheat oven. Spray a 10 inch Bundt pan with vegetable oil spray. Sift together flour, soda and salt and set aside.
- In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition. Pour the flour mixture into the batter and gently fold in with a spatula. Stir in the vanilla, lemon and orange flavoring. Batter will be very thick.
- Pour batter into prepared 10 inch Bundt pan. Place cake in oven and set thermostat to 350 degrees F (175 degrees C). Bake for 60 to 70 minutes or until the top is golden brown and then turn the oven off. Let the cake sit in the oven for an additional 15 minutes. Remove from oven and cool in pan for 15 minutes. Turn cake over onto a cake plate and allow to cool while covered.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 63.9 g, Cholesterol 132.2 mg, Fat 21.1 g, Fiber 0.7 g, Protein 6.8 g, SaturatedFat 12.5 g, Sodium 276.9 mg, Sugar 43.1 g
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