Entenmanns Pound Cake Food

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ENTENMANN'S POUND CAKE



Entenmann's Pound Cake image

I have divine childhood memories of Entenmann's pound cake, which my mother rarely buy since she would usually bake her own. I found this recipe on a copycat site, and never ever thought of using powdered sugar before.

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

1/2 lb butter or 1/2 lb margarine
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or 1 tablespoon vanilla

Steps:

  • Preheat the oven to 325 degrees F.
  • Spray an 8-1/2 inch Pyrex loaf dish with Pam.
  • Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
  • Add 1 egg and then a little flour, beating 2 minutes.
  • Add 2nd egg and half of remaining flour and beat 2 minutes.
  • Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
  • Spread thick and creamy batter evenly in prepared loaf dish.
  • Bake 65 minutes or until tester inserted into the center comes out clean.
  • Cool in the baking dish on a wire rack for 30 minutes.
  • Remove from the dish.
  • Slice into 1/2 inch thick slices.
  • If you are going to be freezing the cake, be sure to slice before freezing the loaf.
  • Thaw to use within 6 months.

CRANBERRY AND ORANGE POUND CAKE



Cranberry and Orange Pound Cake image

Make and share this Cranberry and Orange Pound Cake recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 1h40m

Yield 3 cups of sauce, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups unsalted butter, softened
2 3/4 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
2 1/2 teaspoons orange zest, minced
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups cranberries, chopped (fresh or frozen)
2 cups granulated sugar
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup unsalted butter, softened
1 teaspoon vanilla extract

Steps:

  • FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
  • In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla & orange zest.
  • In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
  • Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
  • FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
  • Add the butter, then bring to a boil over medium heat, stirring constantly.
  • Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
  • Serve warm over the cake.

Nutrition Facts : Calories 656.9, Fat 35.6, SaturatedFat 21.8, Cholesterol 167.5, Sodium 140.1, Carbohydrate 80.7, Fiber 1.1, Sugar 60, Protein 6.1

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