Just Married Three Tier Pound Cake Recipes

COLD OVEN POUNDCAKE

Steps:

• Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
• Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
• Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

JUST MARRIED THREE-TIER POUND CAKE

Steps:

• Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
• Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
• Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
• Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
• Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
• With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
• Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
• Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.

JUST-MARRIED POUND CAKE

Steps:

• Preheat the oven to 300°F. Grease and flour a 9-inch tube pan.
• Using a heavy-duty mixer, cream the margarine and sugar until the mixture is very light and fluffy, about 5 minutes.
• One at a time, break the eggs into a small bowl, then add one at a time to the batter, beating only as long as it takes to break another egg into the small bowl between additions. Scrape down the sides of the mixing bowl.
• Measure the sifted flour into the empty confectioners' sugar box, filling it to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add the vanilla and mix again.
• Pour the batter into the prepared pan and bake for 1 hour, or until the center is set. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
• Cool the cake in the pan for 10 minutes, then run a thin knife or spatula between the cake and the pan to loosen the edges and invert the cake onto a wire rack.
• From Gwen
• I can't believe I made this cake!

THREE-LAYER POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together eggs, milk, and vanilla. In another bowl, beat together sugar, flour, baking powder, and salt on low speed. Continue beating while adding butter until mixture is crumbly. Add half of milk mixture; beat on medium-high until fluffy, 1 minute. Add remaining milk mixture and beat until incorporated, about 30 seconds.
• In another large bowl, whisk 2 tablespoons cocoa into chocolate. Stir in 1 1/2 cups batter. Spoon into prepared pan, smoothing top with a small offset spatula. Whisk remaining 1 tablespoon cocoa into another 1 1/2 cups batter in bowl; spoon over dark-chocolate layer and smooth top. Spoon in remaining batter; smooth top.
• Bake until a tester inserted in center comes out clean, about 1 hour, 30 minutes (if top is browning too quickly, tent with foil). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely, about 2 hours.