OLD FASHIONED POUND CAKE
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.
Provided by Emily Bruno
Categories Desserts
Time 1h15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 371 calories, ServingSize 12 people
DAD'S FAVORITE POUND CAKE
My next door neighbor MaryBeth invited me in for a cup of tea. As we chatted, she offered me a slice of her homemade pound cake. One taste, and I was hooked! It was so moist and delicious. She explained that her dad got the recipe from a 1972 Gold Medal Flour Cookbook, and it was his favorite cake. He requested it all the time,...
Provided by Carol Perricone
Categories Cakes
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Grease and flour a 10 inch tube pan.
- 3. Measure butter, sugar, eggs, and vanilla extract into a large mixing bowl. Blend for 5 minutes on high speed with an electric mixer.
- 4. Mix flour with baking powder and salt. With the mixer on low speed, blend flour mixture with butter mixture, alternating with evaporated milk.
- 5. Pour into prepared pan, and bake for 1 hour and 10 minutes, or until a tester comes out clean.
- 6. When cake is done, let it cool in pan for 20 minutes before removing. Sprinkle with powdered sugar and enjoy!
CRAZY CAKE
Put away the eggs, the milk, and the butter 'cause you won't need them to make this Depression-era recipe for Crazy Cake. The best part? The surprise you're gonna experience when you realize that this chocolate cake still tastes SO GOOD, even without those ingredients! This Crazy Cake recipe is the perfect way to save a little money and not sacrifice flavor. Here, in the Mr. Food Test Kitchen, we think that's something you just can't beat.
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt; mix well.
- Add remaining ingredients except frostings. Beat with an electric mixer until smooth, then pour into baking dish.
- Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool.
- Spread vanilla frosting over top of cake. In a small microwaveable bowl, heat chocolate frosting 10 seconds, or until pourable, the drizzle over white frosting in a crazy pattern.
DAD'S POUND CAKE
My father-in-law used to make this pound cake for the holidays every year. It is so moist and one you can't put down. He used to make this in the bakery loaf pans that are like 2 loaves long.
Provided by JoSele Swopes
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350* Lightly grease and sugar Loaf pan.
- 2. Mix all ingredients well, till smooth, pour into pan. Bake for 1 hour and ten minutes, let cool on rack in pan for 5 minutes then turn out on rack and let cool 20 minutes, wrap in foil to hold moisture in. Serve warm or cold.
MOM'S FAMOUS POUND CAKE
This is my dad's all time favorite cake-he wants it for his birthday, Father's day--any excuse will do! Another cake my relatives ask my mom to make for them in lieu of Christmas gifts! It is a family favorite!!
Provided by TGirl
Categories Dessert
Time 1h35m
Yield 1 cake, 14-16 serving(s)
Number Of Ingredients 9
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.
DAD'S FAVORITE DETROIT-STYLE ROQUEFORT BURGERS
Fifty years ago, my Dad used to have this burger at lunch with his business clients in a nice restaurant in Detroit, Michigan. They all raved about them all the time. I don't remember the name of the restaurant, and chances are it is long gone... but the burger is still YUM!
Provided by Aunt Julie
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the ground beef, Worcestershire sauce, parsley, and salt and pepper in a bowl, and divide the mixture into 4 portions. Make each portion into a ball, and form a pocket in each ball. Stuff the balls with about 1/4 cup crumbled Roquefort cheese, and gently pat and flatten each ball into a bun-sized burger.
- Grill the burgers on the preheated grill until no longer pink in the middle, the cheese is melted, and the burgers show nice grill marks, 7 to 8 minutes per side.
- Serve burgers in heated kaiser rolls, with sliced onion, lettuce, and tomato on the side.
Nutrition Facts : Calories 454 calories, Carbohydrate 24.7 g, Cholesterol 104.5 mg, Fat 24.3 g, Fiber 1.7 g, Protein 32.7 g, SaturatedFat 11.1 g, Sodium 809.2 mg, Sugar 2.4 g
GRANDMA T'S LEMON APRICOT NECTAR CAKE
Make and share this Grandma T's Lemon Apricot Nectar Cake recipe from Food.com.
Provided by islandgirl77551
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 9
Steps:
- For cake:.
- Preheat oven to 350 degrees.
- Grease a 10 inches bundt or tube pan.
- In a large mixing bowl, combine the cake mix, eggs, oil, apricot nectar and lemon zest.
- Dissolve the gelatin in the hot water and add to cake batter.
- Mix until well blended.
- Pour into the greased cake pan.
- Bake at 350 degrees for 45 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
- Remove cake from oven, cool for 10 minutes and invert onto a cake plate.
- Pour glaze over cake while it is still warm.
- For glaze:.
- Combine confectioner's sugar and lemon juice and mix well.
Nutrition Facts : Calories 5330.2, Fat 243, SaturatedFat 36.3, Cholesterol 856.2, Sodium 4039, Carbohydrate 751.3, Fiber 7.3, Sugar 558.9, Protein 55.3
THE BEST JEWISH APPLE CAKE RECIPE
This really is The Best Jewish Apple Cake! It has the texture of moist pound cake, a crunchy crust, plus ribbons of gooey cinnamon sugar. Adapted from Paula Levine Weinstein & Julie Komerofsky Remer.
Provided by Mamma C
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Peel, core, and slice the apples into crescent moon shapes that are 1/4-inch thick. (If using an apple peeler-corer-slicer, make sure to remove any stray peel or parts of the core remaining on the slices.) In a medium bowl, gently toss the apples with the heaping teaspoon of flour to absorb any moisture and prevent sogginess.
- Preheat the oven to 300 degrees F. Use baking spray to grease a 10-inch tube pan (that ideally has a removable bottom), making sure to grease the tube as well. In a small bowl, prepare the cinnamon sugar by tossing together the 3/4 cup of sugar and 1 teaspoon of cinnamon.
- In a large mixing bowl, place all of the batter ingredients (flour, baking powder, salt, sugar, olive oil, eggs, vanilla and orange juice). Beat until smooth. (If using a stand mixer, you will need to stop and scrape the bottom of the bowl halfway during the process to make sure everything gets mixed in.)
- To assemble the cake, pour half of the batter into the greased pan. Use a spoon to divide the cinnamon sugar into four equal quadrants in your bowl. Sprinkle a fourth of the cinnamon sugar evenly onto the batter, making sure to reach all the way to the edges of the pan.
- Arrange half of the apple slices in a circular pattern on the batter, overlapping as needed. Sprinkle another fourth of the cinnamon sugar evenly onto the apples. Pour the rest of the batter on top.
- Sprinkle on another fourth of the cinnamon sugar, again making sure to reach the edges of the pan. Arrange most of the remaining apples (pick the best slices) in a circular pattern on top of the batter. You also can arrange a few of the broken slices around the hole in the center. Sprinkle on the remaining cinnamon sugar evenly.
- Bake at 300 degrees F for 90 minutes to 1 hour and 45 minutes. (Check after 90 minutes for doneness by inserting a cake tester or toothpick into the cake to see if it comes out clean. If not, continue baking until it is done.)
- Let the cake rest for 20 minutes on a stove rack or wire rack before trying to remove it from the pan (or else it will stick and crack). Then, place a dinner plate face down on top of the cake. Wearing oven mitts, carefully invert the cake onto the plate (using one hand to firmly hold the plate in place and the other hand to flip the pan over, onto the plate). If the pan has a removable bottom, carefully remove it.
- The cake will be upside down at this point. Place a wire cooling rack on the cake surface and invert it again, so that the cake is right-side up and can finish cooling on the rack. When the cake reaches room temperature, transfer it to a serving platter or cake stand by inverting it onto a plate and then inverting it again onto your serving platter or cake stand.
- Store the apple cake at room temperature, covered with foil (plastic will create too much moisture.) The cake should keep well for up to four days. The apple cake also freezes well.
Nutrition Facts : Calories 358 kcal, Carbohydrate 77 g, Protein 5 g, Fat 3 g, Cholesterol 54 mg, Sodium 217 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving
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