Millionaire Pound Cake Recipes

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MILLION DOLLAR POUND CAKE



Million Dollar Pound Cake image

Make and share this Million Dollar Pound Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 7

1 lb butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

  • Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
  • Mix after each addition.
  • Stir in almond and vanilla extracts.
  • Pour the batter into a greased and floured 10-inch tube pan.
  • Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in pan for 10 to 15 minutes.
  • Remove to wire rack.
  • Cool completely.

MILLION-DOLLAR POUND CAKE



Million-Dollar Pound Cake image

We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 6

2 cups butter, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup whole milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. , Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

$$$ MILLIONAIRE POUND CAKE $$$



$$$ Millionaire Pound Cake $$$ image

Why a millionaire pound cake? Because it's super rich! This scrumptious cake is the pride of an elderly belle from Jackson, Mississippi. The recipe comes from "The Glory of Southern Cooking" by James Villas.

Provided by mailbelle

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups butter, softened (4 sticks)
4 cups sugar
6 large eggs
4 cups all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon almond extract

Steps:

  • Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
  • In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
  • Alternately add the flour and milk, stirring till the batter is smooth.
  • Add the two extracts and stir till well blended.
  • Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
  • Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.

Nutrition Facts : Calories 878.3, Fat 41.1, SaturatedFat 24.8, Cholesterol 226.9, Sodium 314.3, Carbohydrate 119.6, Fiber 1.4, Sugar 81.7, Protein 10.1

MILLION DOLLAR POUND CAKE



Million Dollar Pound Cake image

Looking for a classic pound cake? This one won't fail.

Provided by Southern Living Editors

Categories     Cakes

Yield Makes 10 to 12 servings

Number Of Ingredients 7

1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

  • Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
  • Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
  • Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
  • Bake at 300°F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

MILLION DOLLAR CAKE



Million Dollar Cake image

A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 9h55m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 ½ cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
  • In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
  • Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 73.9 g, Cholesterol 21.7 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 464.9 mg, Sugar 55.9 g

MOIST CREAM CHEESE POUND CAKE



Moist Cream Cheese Pound Cake image

Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 7

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

MILLION DOLLAR POUND CAKE



Million Dollar Pound Cake image

This is a dense, classic-style pound cake with a fantastic flavor and buttery, soft texture, topped with a creamy honey buttercream frosting.

Provided by Shelly

Categories     Dessert

Time 1h50m

Number Of Ingredients 9

1 pound salted butter (4 sticks), room temperature
3 cups granulated sugar
6 eggs, room temperature
2 teaspoons vanilla (or 1 teaspoon vanilla + 1 teaspoon almond or coconut extract)
4 cups all purpose Bob's Red Mill Unbleached White All Purpose Flour
3/4 cup buttermilk
1 cup butter, room temperature
1/2 cup honey
2 1/2 cup powdered sugar

Steps:

  • Preheat oven to 300°F. Coat a 10- inch (10 - 15 cup) bundt pan liberally with nonstick spray. Alternately you can coat the pan with butter/shortening and dust it with flour or powdered sugar, tapping off excess. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 3 minutes, until fluffy and pale in color. Add in the eggs and extract(s), mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.
  • Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.
  • To prepare the frosting, in the bowl of your stand mixer fitted with the paddle attachment, mix the butter and honey together on medium speed for 1 minute, until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once it's all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.
  • Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.

Nutrition Facts : ServingSize 1 Slice, Calories 903 calories, Sugar 82.3 g, Sodium 298.8 mg, Fat 49.6 g, SaturatedFat 30 g, TransFat 1.2 g, Carbohydrate 112.5 g, Fiber 4.4 g, Protein 9.1 g, Cholesterol 215.3 mg

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