FABULOUS MARBLE POUND CAKE
This fabulous classic pound cake is anything but boring. Moist and delicious, the way pound cake should be. Adapted from Montreal pastry chef, Marcy Goldman. MAKE AHEAD: Wrapped in foil the cake will keep in the refrigerator for 1 week or frozen for up to 2 months.
Provided by NcMysteryShopper
Categories Dessert
Time 2h
Yield 1 8X4 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
- Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
- Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
- Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
- Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.
DECADENT MARBLE CREAM CHEESE POUND CAKE
Fabulous cream cheese and chocolate swirled pound cake! Dense, rich and flavorful. As a bonus, you can serve this cake with any hot fudge or fruit sauce. Tastes great!
Provided by Super San Mateo Che
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 10 inch tube pan and lightly dust with flour.
- Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of hot water. Set aside.
- With an electric mixer, cream the butter, cream cheese and vanilla until smooth.
- Add sugar beat until light and fluffy, approximately 5 minutes.
- Add the eggs two at a time.
- Gradually incorporate the flour mixture on low speed.
- Pour half of the batter into the prepared pan.
- Stir the chocolate into the remaining batter and then pour into the plan.
- With a metal spatula or knife, swirl the two batters to create a marbled effect.
- Bake, 60-75 minutes, or until cakes tests done. Cover with foil halfway through the baking.
- Let stand for 15 minutes.
- Turn out the cake onto a wire rack to unmold.
- To serve, sift together grated chocolate and confectioners' sugar. Dust on top of cake.
Nutrition Facts : Calories 551.3, Fat 32.8, SaturatedFat 19.9, Cholesterol 140.7, Sodium 195.2, Carbohydrate 62.8, Fiber 3.3, Sugar 39.9, Protein 8.1
AWESOME CREAM CHEESE POUND CAKE
Rich, buttery pound cake with a crispy crust but moist cake. my cousin made it for my wedding cake and gave it to us as a gift. it is awesome with butter cream icing. she said a friend gave it to her and that it used to be used in a bakery.
Provided by KELLY G. SMITH
Categories Dessert
Time 1h50m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD.
- BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS.
- FOR LAYERS, BAKE AT 350 APPROX 30 minutes.
Nutrition Facts : Calories 527, Fat 27.5, SaturatedFat 7.7, Cholesterol 108.5, Sodium 419.7, Carbohydrate 64, Fiber 0.7, Sugar 43.2, Protein 6.9
LUSCIOUS CREAM CHEESE POUND CAKE
This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it.
Provided by Hey Jude
Categories Dessert
Time 1h45m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°.
- Sift flour and baking powder together; set aside.
- Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
- Beat in the sugar until mixture is light and creamy, about 4 minutes.
- Add 2 of the eggs, beating until combined.
- Beat in 1 cup of the flour mixture.
- Repeat twice with more eggs and flour, beating after each addition.
- Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.
Nutrition Facts : Calories 528.6, Fat 27.8, SaturatedFat 16.8, Cholesterol 160.8, Sodium 244.6, Carbohydrate 64.1, Fiber 0.7, Sugar 43.2, Protein 6.9
CHOCOLATE CREAM CHEESE POUND CAKE
This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!
Provided by spicytunaroll
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
- Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
- In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
- Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
RICH DECADENT POUND CAKE
This was my Grandmother's recipe for old-fashioned pound cake. It is rich and delicious. Found the recipe again after searching her recipe cards (LOTS of them) and made it today. YUM. Excellent with fresh strawberries and whipped cream OR toasted and buttered for a morning delicacy. Prep time includes time to let butter and eggs come to room temperature.
Provided by kayc1218
Categories Breakfast
Time 3h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
- Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
- Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
- Add eggs one at a time, beating for 2 full minutes after each egg is added.
- Slowly add flour and mix just until blended. Add vanilla and salt.
- Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
- Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.
THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE
This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
- In a bowl cream the butter and cream cheese until smooth.
- Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
- Add the eggs one at a time beating well after each addition.
- Mix in vanilla.
- With mixer on low add the flour and salt in two additions.
- Immediately pour in batter into prepared pan.
- Tap pans to eliminate any large air bubbles in the batter.
- Bake 60-75 minutes, or until cakes tests done.
- Note: if the tops begin to brown too quickly tent loosely with foil.
- Cool in pans for 10 minutes.
- Turn out the cakes then cool completely with the tops up on a wire rack.
- Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.
Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8
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