Country Pound Cake Food

COUNTRY POUND CAKE

Steps:

• Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
• Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours 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., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

CITRUS POUND CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
• Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
• Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
• Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
• Dust the cake with confectioners? sugar if using.

OLD FASHIONED POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a tube pan.
• Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
• Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
• Slowly incorporate the flour into the mixture one 1/2 cup at a time.
• Bake for 60 minutes or until an inserted toothpick comes out clean.
• Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
• Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
• Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
• Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
• Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

OLD-FASHIONED POUND CAKE

Steps:

• Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
• Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
• Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

ANOTHER GOOD POUND CAKE

Steps:

• Cream butter or margarine and sugar well.
• Add eggs one at a time, beating well after each addition.
• Add flour 1/2 cup at a time, beating in each addition before adding the next.
• When well blended, add the vanilla and lemon extracts.
• Turn into a well greased and floured Bundt pan.
• Bake in preheated 350 degree (Fahrenheit) oven for 45 to 55 minutes.
• Cool briefly, then turn out onto serving plate.

PERFECT POUND CAKE

Steps:

• Preheat the oven to 325˚ and thoroughly grease a bundt pan with cooking spray.
• In the bowl of a stand mixer, add the butter and cream until fluffy. Add the sugar, 1 cup at a time, mixing after each addition. Add the eggs, 1 at a time, mixing after each addition. Add the butter flavoring and lemon extract and mix well.
• Add the flour, 1 cup at a time, mixing well after each addition. With the mixer on low, add the soft drink, then mix together gently until combined. Scrape sides of bowl, then mix briefly.
• Pour into the greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
• Remove cake from oven and invert pan until cake drops out. Slice and chow down!

CLASSIC SOUTHERN POUND CAKE RECIPE

Steps:

• Preheat oven to 300ºF with oven rack in center of oven. Grease and flour a 10-inch (14-cup) Bundt pan.
• Beat sugar, butter, and cream cheese with a heavy-duty electric stand mixer fitted with paddle attachment on medium-high speed until very fluffy and pale in color, 5 to 7 minutes. Add eggs,1 at a time, beating on low speed just until yellow disappears after each addition. Add egg yolks, half-and-half, and vanilla, and beat on low speed just until blended.
• Stir together flour and salt in medium bowl; gradually add to butter mixture in 3 batches, beating on low speed just until blended after each addition, stopping to scrape down sides of bowl as needed. Remove bowl from stand, and scrape batter from paddle. Using a spatula, stir batter once by hand, scraping sides and bottom to incorporate any unmixed batter. Spoon batter into prepared pan, and gently tap pan on counter to release any large air bubbles.
• Bake in preheated oven until cake is golden and a long wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 30 minutes. Cool cake in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack before slicing and serving, about 2 hours.

COUNTRY POUND CAKE FROM "TODAY IN MISSISSIPPI."

Steps:

• Mix vegetable oil,sugar, and eggs. Add pineapple, banana, and pecans.
• In a separate bowl, mix flour, baking soda, and salt.
• Add to sugar mixture. Add cinnamon, vanilla, ans cherries.
• Grate nutmeg over mixture.
• Pour into a tube pan and bake at 525 to 350 degrees for 1 1/2 hours.

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.