GOLDEN POUND CAKE
The perfect cake recipe-a classic in our kitchens.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
GOLDEN POUND CAKE
Moist, refreshing and lemon-flavored, this sunshiny cake just couldn't be much quicker to put together! It's a summer favorite with us. I sometimes substitute orange cake mix and a can of orange soda for a flavorful variation. -Vicki Boyd, Mechanicsville, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, eggs, oil and soda; beat on low speed 30 seconds. Beat on medium 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 363 calories, Fat 19g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN POUND CAKE
Provided by Guy Fieri
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
- Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
- Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
- Invert the cake onto a parchment lined cooling rack.
- Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
- Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
- In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
- Cook's Note: This glaze can be made ahead.
GOLDEN POUND CAKE TWINKLES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans.
- Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans.
- Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
- Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.7 g, Cholesterol 65 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 162.5 mg, Sugar 29.1 g
GOLDEN POUND CAKE
Make and share this Golden Pound Cake recipe from Food.com.
Provided by Nikki Kate
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
- COMBINE flour, baking powder, salt and mace in medium bowl.
- Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Beat in flour mixture alternately with evaporated milk.
- Pour into prepared loaf pan; sprinkle with nuts.
- BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 438.1, Fat 22.4, SaturatedFat 11.1, Cholesterol 96.6, Sodium 232.3, Carbohydrate 54.1, Fiber 1.1, Sugar 25.4, Protein 6.4
GOLDEN POUND CAKE TWINKLES
These are little cakes made from a golden pound cake recipe that is very simple and always turns out great. You can add chocolate chips or whatever you want to the batter.
Provided by Lori J Brandt Taylor
Categories Cake Recipes
Time 2h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans.
- Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans.
- Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
- Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.7 g, Cholesterol 65 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 162.5 mg, Sugar 29.1 g
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