Buttermilk Pecan Pound Cake Food

SOUTHERN PECAN BUTTERMILK POUND CAKE

Steps:

• Cream the heck out of the room temperature butter and sugar using a stand mixer. Scrap down sides occasionally. Cream until smooth. It will take at least five minutes.
• Add room temperature eggs, one at a time. Mix only until the yolks disappear.
• Mix in 3 3/4 cups sifted flour and all the buttermilk, alternating, starting and ending with flour.
• Stir in vanilla and almond extracts.
• In a small bowl, add remaining 1/4 cup flour to 1 cup chopped pecans. Stir until pecans are coated then stir pecans into batter.
• Pour batter into greased and floured tube pan.
• In a small bowl, toss remaining 1/4 cup pecans with 2 tablespoons all-purpose flour. Add pecan mixture on top of pound cake batter. Sprinkle with turbinado sugar.
• Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
• Cool in pan for 10 minutes.
• Carefully remove cake from tube pan and place on a wire cooling rack. Completely cool before cutting.
• Pounds cake are best if they cure for a day or two before eating, if you can stand it that long.

PECAN PRALINE BUTTERMILK POUND CAKE

Steps:

• Do not preheat the oven. Liberally butter and flour a tube pan. Set aside. (See Cook's note)
• In the bowl of a stand mixer cream together the butter, shortening, vanilla, brown and granulated sugars. Beat for 2 minutes or until creamy and light beige in color..
• Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
• Sift together the flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk. After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
• By hand mix in 1 1/2 cup pecans and toffee bits. Spread into the prepared pan.
• Place the cake into a cold oven. Bake at 325F for 1hr 30min to 1hr 45min or until a long skewer inserted into the center comes back clean.
• Cool in the pan on a cooling rack for 30 minutes then turn onto the rack to cool completely.
• To make the glaze. In a deep microwave safe bowl melt the butter in the microwave. Whisk the brown sugar and heavy cream into the melted butter then return to the microwave..
• Cook on high for 2 minutes. Remove from the microwave and stir in the vanilla and 1/4 cup pecans. Allow to cool slightly then drizzle over the cake.

BUTTERMILK POUND CAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BUTTERMILK POUND CAKE

Steps:

• Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add eggs, one at a time, beating after each addition.
• Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Stir in flavorings.
• Pour into greased and floured 10-inch tube pan.
• Bake at 325 degrees F (163 degrees C) for 1 hour.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CARAMEL PECAN POUND CAKE

Steps:

• Cream butter and sugar add eggs one at a time.
• then add vanilla.
• next add a little at a time of the the flour mixed with the baking powder and salt.
• then add buttermilk and pecans.
• pour into a pre-greased and floured bundt pan or tube pan.
• Bake at 350F for 1 hour.
• let cake cool.
• for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
• add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
• enjoy!

BUTTERMILK PECAN POUND CAKE

Steps:

• Cream together sugar and butter- add eggs and beat well.
• Alternately add milk, soda and flour to above mixture- adding flour last.
• Add in Flavorings, and mix well.
• Grease tube pan.
• DO NOT FLOUR.
• Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
• (nuts maybe omitted).
• Bake at 310 to 325 degrees for 1 1/2 hours.
• Let cool slightly before removing from pan.

PECAN POUND CAKE RECIPE

Steps:

• Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
• Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
• In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
• Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
• Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

BUTTERMILK BANANA POUND CAKE

Steps:

• Beat the shortening at medium speed for 2 minutes or until creamy.
• Gradually add the sugar, beating 5 to 7 minutes.
• Add the eggs one at a time, beating just until the yellow disappears.
• Combine the bananas, buttermilk and vanilla in a medium bowl.
• Combine the flour, baking soda and salt together.
• Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
• Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
• Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.

LEMON & BUTTERMILK POUND CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

BUTTERMILK POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Stir in flavorings.
• Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 325° for one hour and five minutes or until a wooden pick inserted in the center comes out clean.
• Cool in pan on a wire rack 10-15 minutes; removes from pan, and cool on wire rack.
• Pour buttermilk glaze over warm cake.