Martha Pearl Villass Pound Cake Recipes

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MARTHA STEWART'S TRIPLE LAYER POUNDCAKE



Martha Stewart's Triple Layer Poundcake image

Provided by Jennie

Time 1h50m

Number Of Ingredients 10

2 sticks plus 2 tablespoons (252 grams unsalted butter, room temperature, cut into pieces, plus more for pan)
3 large eggs (room temperature, whisked)
1/3 cup 80 ml whole milk, room temperature
2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons (225 grams sugar)
1 3/4 cups 225 grams unbleached all-purpose flour
1 1/4 teaspoons 6 grams baking powder
1 teaspoon kosher salt
3 tablespoons 18 grams Dutch-process cocoa powder
4 ounces 112 grams semisweet chocolate, melted and cooled

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 (285 grams) batter. Spoon into prepared pan, smoothing top with a small offset spatula. Whisk remaining 1 tablespoon cocoa into another 1 1/2 cups (285 grams) 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.

PEACH POUND CAKE



Peach Pound Cake image

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

ORANGE-BARLEY POUND CAKE



Orange-Barley Pound Cake image

Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley flour for a delicate crumb, and orange zest, which adds a scrumptious spin on flavor. Martha made this recipe on "Martha Bakes" episode 808.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h50m

Yield Makes one 9-inch loaf

Number Of Ingredients 12

1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour
3/4 cup barley flour, such as Arrowhead Mills
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 navel orange
1 1/2 cups granulated sugar
4 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
3 large eggs, room temperature
1 cup confectioners' sugar
1 teaspoon orange liqueur

Steps:

  • Preheat oven to 325 degrees with rack in lower third. Butter a 9-by-5-inch loaf pan. In a bowl, whisk together flours, baking powder, and salt. With a vegetable peeler, peel zest from half of orange into about 5 strips; squeeze and reserve 2 teaspoons juice. Pulse zest strips with granulated sugar in a food processor until finely ground.
  • In another bowl, beat butter and cream cheese on medium until smooth. Add orange-sugar mixture; beat on high until pale and fluffy, about 5 minutes. Beat in vanilla and eggs, one at a time, on medium. Add flour mixture; beat on low until just incorporated. Pour batter into pan; smooth top with a spatula.
  • Bake, rotating pan halfway through, until cake is golden brown and a tester inserted in center comes out clean, 1 hour, 15 minutes. (If browning too quickly, tent with foil.) Let cool 30 minutes in pan on a wire rack. Remove from pan; let cool completely on rack, about 2 hours.
  • In a bowl, whisk together confectioners' sugar, reserved orange juice, and liqueur until smooth. Spread glaze over cake; sprinkle finely grated zest from remaining orange half over top.

VANILLA BEAN POUND CAKE



Vanilla Bean Pound Cake image

Make and share this Vanilla Bean Pound Cake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups sugar (1 pound)
1/2 vanilla bean, used is fine
2 cups butter, at room temperature (1 pound)
9 large eggs (1 pound)
4 cups all-purpose flour (1 pound)
1 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees. In a food processor, grind vanilla bean and sugar until vanilla is as finely chopped as it can get, about one minute. Sift this mixture twice, making sure all larger pieces have been filtered out. Set aside.
  • In a large bowl, cream the butter with an electric mixer, then gradually add the vanilla sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
  • Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.

Nutrition Facts : Calories 730.9, Fat 41.8, SaturatedFat 24.8, Cholesterol 288, Sodium 558.1, Carbohydrate 78.6, Fiber 1.4, Sugar 40.6, Protein 11.2

VANILLA BEAN POUND CAKE WITH GINGER GLAZE



Vanilla Bean Pound Cake with Ginger Glaze image

We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 10

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
Seeds of 1 vanilla bean
9 large eggs, room-temperature
6 tablespoons milk
1/4 cup sliced ginger
2 cups confectioners' sugar
Chopped candied ginger, for garnish

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add seeds of vanilla bean.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the glaze: Heat milkand sliced gingerin a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir inconfectioners' sugar.Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.

MARTHA PEARL VILLAS'S POUND CAKE



Martha Pearl Villas's Pound Cake image

Provided by Julia Reed

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

1 pound (4 sticks) butter
1 pound (2 cups) sugar
9 large eggs
1 pound (4 cups) all-purpose flour
Dash salt
2 teaspoons vanilla extract
Juice of 1 lemon

Steps:

  • Preheat oven to 325 degrees. In a large bowl, cream the butter with an electric mixer, then gradually add the sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
  • Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 21 grams, Sodium 72 milligrams, Sugar 38 grams, TransFat 1 gram

PEAR POUND CAKE



Pear Pound Cake image

Provided by Food Network

Categories     dessert

Yield 1 (8inch) loaf

Number Of Ingredients 11

6 to 8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
Pinch of salt
1 teaspoon baking powder
Pinch of ground nutmeg
1 large egg
1/2 cup buttermilk
2 small pears, peeled, cored, and coarsely chopped
1/4 cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.

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