Grandmothers Pound Cake Ii Recipes

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GRANDMOTHER'S POUND CAKE I



Grandmother's Pound Cake I image

Pound cake recipe that uses cake mix as its base. Works well for wedding cakes. Use any flavor cake mix.

Provided by Tina

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¾ cup vegetable oil
¾ cup water
4 eggs
1 teaspoon butter flavored extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9x13 inch pan.
  • In a large bowl, combine cake mix, pudding mix, oil and water. Beat until moistened. Add eggs and beat well. Add flavorings. Beat 6 to 8 minutes on medium high speed. Batter will be very thick.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until tester comes out clean.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 20.7 g, Cholesterol 31.4 mg, Fat 10.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 212.1 mg, Sugar 12.5 g

GRANDMOTHER'S POUND CAKE II



Grandmother's Pound Cake II image

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
  • Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

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