Five Egg Pound Cake Food

PURELY POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist).

FIVE FLAVOR POUND CAKE

Steps:

• Grease and flour a bundt pan and set aside.
• Preheat oven to 325 F.
• In a large bowl, cream together butter, shortening and sugar.
• Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside.
• In a medium-sized bowl, sift together flour, baking powder and salt.
• Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing)
• Mix in extracts.
• Spoon batter evenly into prepared pan.
• Bake for 1 hour and 15-20 minutes.
• Remove from oven and let cake cool until pan is warm to the touch.
• Remove cake from pan and allow to finish cooling on cooling rack.
• When cake is completely cooled, drizzle on the glaze if using.
• To make the glaze, combine powdered sugar, extract and 1/2 teaspoon of milk.

SIX EGG POUND CAKE

Steps:

• Grease and flour a tube or Bundt® pan. Do not preheat oven.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
• Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
• Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

FIVE FLAVOR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
• Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

CLASSIC POUND CAKE RECIPE

Steps:

• Preheat oven to 325°F. Grease an 8x4 loaf pan.
• Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
• Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
• Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
• Cool completely.

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!

FIVE FLAVOR POUND CAKE

Steps:

• Cream butter, cream cheese and sugar in a large mixing bowl.
• Add eggs alternately with flour ending with eggs; beat until fluffy.
• Fold in extracts and flavorings.
• Pour into well greased and floured tube or bundt pan.
• Bake at 325°F for 1 hr 25 min (do not preheat oven).
• When done, cool on baking rack glaze or sprinkle with powder sugar.

ONE-EGG POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour an 8x4" loaf pan.
• In a large bowl, mix flour, baking powder, sugar and salt.
• With a pastry cutter or your fingers, cut in butter.
• Break the egg into a measuring cup and then fill to the 1 cup line with milk.
• Add the milk mixture to the dry ingredients and beat well.
• Add vanilla and lemon extracts and beat until well-blended.
• Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

CLASSIC POUND CAKE

Steps:

• 1 Set rack in the middle of the oven and preheat to 325 degrees.
• 2 Place the butter and sugar in the bowl of a heavy-duty mixer and beat on medium speed with the paddle attachment until very light, about 5 minutes. Beat in the vanilla. One at a time, beat in 3 of the eggs, beating until smooth after each addition.
• 3 Reduce the mixer speed to low and beat in one-third of the four, then another egg, beating until smooth after each addition. Stop the mixer occasionally to scrape the bottom and sides of the bowl with a rubber spatula. Beat in another third of the flour, then, after the flour has been absorbed, beat in the final egg. Scrape again and beat in the last of the four.
• 4 Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
• 5 Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center emerges dry.
• 6 Cool the cake in the pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
• Variations
• Vanilla Bean Pound Cake: Omit the vanilla extract. Split a vanilla bean lengthwise and scrape out the seeds with the point of a paring knife. Add the vanilla seeds to the butter and sugar mixture. The vanilla flavor will be stronger than a cake made with extract, and the visible vanilla seeds make a strong "vanilla statement."
• Mace Pound Cake: Add 1/4 teaspoon ground mace to the flour.
• Hint of Lemon Pound cake: Add the finely grated zest of a large lemon to Classic Pound Cake or Vanilla Bean Pound Cake.

5-INGREDIENT POUND CAKE

Steps:

• Preheat the oven to 325F. Grease a 10-cup loaf pan and set aside.
• Separate the eggs. In a standing mixer or bowl with an electric beater, whisk the whites to stiff peaks. Set aside.
• In a standing mixer or a bowl with an electric beater, combine the butter and the sugar until light and fluffy. Add the egg yolks one by one, beating well after each addition. Beat in the vanilla.
• Remove the bowl from the mixer, and use a rubber spatula to carefully fold in the egg whites, followed by the flour.
• Pour the batter into the prepared pan and bake for 80 to 90 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool 2 hours in the pan before inverting and slicing.

EGGNOG POUND CAKE

Steps:

• Heat oven to 325 degrees. Prepare a tube pan by coating with cooking spray and dusting with flour.
• Using a stand or hand mixer, cream butter and shortening together. Mix in sugar and whip until light and fluffy. Add in eggs, one at a time, blending thoroughly. Continue to mix while adding in nutmeg, cinnamon and vanilla.
• With beater running, add flour and eggnog alternating into sugar mixture, starting and stopping with flour. Pour into prepared 10 inch tube pan. Bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a skewer that should come out clean when cooked completely.
• Let cake cool for 20 minutes then remove from pan. When cake is completely cooled, store covered.

FIVE EGG POUND CAKE

Steps:

• Preheat oven to 350 F. In a medium bowl stir together the flour, baking powder and salt. In a large bowl cream butter and sugar on high speed until light and fluffy. Add eggs one at a time and beat until very light and fluffy, about 5 minutes. Stir the extract into the milk. Reduce the speed to low and alternately add the flour and milk beginning and ending with the flour. Pour the batter into a greased tube pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Variations For lemon or orange pound cake omit the vanilla and almond extracts and add the zest of an orange or lemon. For Currant Pound Cake add 1-1/2 cups currants and zest of half a lemon and omit the almond extract.

TWELVE YOLK POUND CAKE

Steps:

• Prepare a 10-inch (12 cup) tube pan or 12 cup bundt pan with non-stick spray.
• Preheat oven to 350 degrees F. (I recommend you Calibrate your oven!)
• Sift flour, baking powder, and salt together.
• In a mixing bowl, beat egg yolks until very fluffy and thick.
• Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
• Reduce speed to low and add vanilla, lemon, and cold water.
• Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
• Beat only long enough to blend, about 2 minutes.
• Pour batter into prepared pan.
• Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
• Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
• Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.