Swans Down 1 2 3 4 Pound Cake Recipes

SWANS DOWN 1-2-3-4 POUND CAKE

Swans Down 1-2-3-4 Pound Cake image

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

Provided by Reily Foods

Categories Cake Bake Butter Quick & Easy

Yield Makes 1 10-inch cake

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
2 cups white granulated sugar
3 cups sifted Swans Down Cake Flour
4 large eggs, room temperature
3/4 cup milk (whole or low fat)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

Preheat oven to 325°F.
Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
This recipe is made available as a courtesy by The Reily Foods Company.

1-2-3-4 CAKE

1-2-3-4 Cake image

Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.

Provided by Fauve

Categories Dessert

Time 50m

Yield 1 3 layer cake, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
4 eggs
1 cup milk
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans,.
Using an electric mixer, cream butter until fluffy.
Add sugar and continue to cream well for 6 to 8 minutes.
Add eggs, 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until done.
Cool in pans 5 to 10 minutes.
Invert cakes onto cooling racks.
Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Nutrition Facts : Calories 413.1, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 565.9, Carbohydrate 57.6, Fiber 0.8, Sugar 33.5, Protein 6

SWANS DOWN 1-2-3-4 POUND CAKE

Swans Down 1-2-3-4 Pound Cake image

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

Provided by www.epicurious.com

Time 3h30m

Yield 1

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
2 cups white granulated sugar
3 cups sifted Swans Down Cake Flour
4 large eggs, room temperature
3/4 cup milk (whole or low fat)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/swans-down-1-2-3-4-pound-cake

Nutrition Facts : ServingSize serving, Sugar 542 g, Sodium 2540 mg, Cholesterol 518 mg, SaturatedFat 121 g, Calories 5497 kcal, Carbohydrate 867 g, Protein 54 mg, Fat 197 g

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