Apple Pound Cake By Rose Food

APPLE POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)
• Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.
• In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

APPLE POUND CAKE BY ROSE

Steps:

• 1. Peel and slice apples, thin. In bowl combine apples,cinnamon and 1/3 cup sugar, set aside In large elec. mixer combine butter and remaining sugar, beat until fluffy, add eggs one at a time. Sift together flour, baking powder and salt, add to the batter a little at a time, mix well. Last add both extracts and orange juice, mix until smooth. Place some in greesed and floured 12 cup tube pan. Place some of the apple slice mixture, continue layering and save best apple slices for the top garnish. Bake at 350 for 1 1/2 hours, test for doneness. Leave in pan at least 15 or 20 minutes to cool. Romove from pan, apple side up for beautiful presentation. If wanted glaze or powder sugar. Not really necessary, whatever u like. I just drizzle with confectioners sugar and milk mixed for more sweetness. Enjoy!!

APPLE POUND CAKE

Steps:

• Combine sugar and oil and eggs at medium speed.
• Blend in dry ingredients.
• Add vanilla, 3 large apples and 1 cup of nuts.
• Blend well.
• Grease and flour tube pan.
• Bake at 350 degrees for 1 hour and 20 minutes.

APPLE WALNUT POUND CAKE

Steps:

• Butter a 9x5x3-inch pan.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter, add sugar slowly, and continue to beat until light and lemon-colored.
• Beat in eggs.
• Sift flour with salt, baking soda, and baking powder.
• Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
• Stir in the apples, nuts, and vanilla.
• Spoon batter into prepared pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean.
• Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

PAPA'S APPLE POUND CAKE

Steps:

• Center a rack in the oven and pre-heat the oven to 350°F.
• Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake).
• Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
• Cut one apple into 12 wedges and set aside.
• Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
• Sift together the flour and baking powderand set aside.
• In a mixing bowl, beat the butter until it is smooth.
• Slowly add one cup of the sugar and beat until creamy.
• Add the eggs one at a time, beating until mixture is well belnded.
• Fold the sifter flour mixture into the egg mixture just until blended.
• Fold the rasins into the batter.
• Spoon half the batter into the prepared pan and smooth the top.
• Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side).
• Spoon the rest of the batter over and around the apples and again smooth the top.
• Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
• There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
• Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides).
• Let rest for ten minutes.
• Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
• Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes).
• Remove cake from oven and turn off oven.
• Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
• While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
• Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
• Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist).
• To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.

FRESH APPLE POUND CAKE

Steps:

• Combine oil, sugar, eggs and vanilla in a mixer.
• In a separate bowl mix together flour, salt, soda and cinnamon.
• Mix until batter is combined.
• Add apples, raisins and nuts (optional).
• Bake at 325 degrees for 60 minutes. (I typically have to increase the temperature to 350 for the last 15 minutes of baking.).

FRESH APPLE POUND CAKE

Steps:

• BATTER: Preheat oven to 325 degrees F.
• Grease and flour a bundt pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
• Gradually add flour mixture to sugar mixture and beat till smooth.
• Fold in nuts and apples.
• Pour batter into prepared pan.
• Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
• Cool on wire rack for 20 minutes.
• BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
• Spoon hot sugar over warm cake.
• *Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
• Bring to room temperature before serving.