Rae Simpsons World Famous Pound Cake Recipes

RAE SIMPSON'S WORLD FAMOUS POUND CAKE

Steps:

• Set an oven rack in the middle position and reposition the remaining rack below it.
• Preheat the oven to 325 degrees.
• Generously butter a 9-inch removable-bottom tube pan.
• Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
• Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
• Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
• Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
• Stop the mixer and scrape down the sides after every other egg.
• Now stop mixing.
• Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
• Replace the bowl and thoroughly mix the flour into the batter on low speed.
• Drizzle in about one third of cream, mixing until thoroughly incorporated.
• Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
• When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
• Remove the bowl from the stand and scrape the batter into the prepared tube pan.
• Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
• Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
• The cake should be well-browned, with a golden, crackling top, when fully baked.
• Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
• Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
• Refrigerate overnight before serving.

MOM'S FAMOUS POUND CAKE

Steps:

• Cream butter, shortening and sugar.
• Add eggs one at a time, beating well.
• Add baking powder,vanilla and lemon flavorings; mix well.
• Add 1/3 of the flour and 1/3 of the milk; stir well.
• Repeat until all the milk and flour are added and well combined.
• Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.

THE VERY BEST POUND CAKE

Steps:

• Cream flour and butter together until smooth. I do this part in my stand mixer.
• Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
• Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
• Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
• Bake @ 300° for 1 ½ hours or until tests done with toothpick.

BEST POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
• With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
• Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.