Frangelico Black Walnt Sour Crm Pound Cake Supreme Food

BLACK WALNUT POUND CAKE

Steps:

• Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your bundt cake. Spray pan thoroughly with baking spray and set aside.
• Combine flour, baking soda, and salt in a bowl and set aside.
• Using a stand or electric mixer, cream butter on medium speed for one minute, or until smooth and creamy. Add granulated sugar, and continue to cream on medium speed for 4 minutes.
• Add eggs one at a time, mixing on low only until incorporated. Slowly mix in vanilla extract. Be careful not to overmix after the eggs have been added to the batter.
• With the mixer on low, alternately add the flour mixture and buttermilk in thirds. Begin and end with the flour mixture. Stir ingredients after each addition but only until just combined. Remove the bowl from the mixer and add black walnuts. Using a spatula, stir until just incorporated. Scrape down the sides of the mixer to ensure that all ingredients are well combined.
• Spoon the batter into the prepared pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for approximately 70 minutes. Halfway through the baking time, loosely cover the pan with aluminum foil to prevent over-browning. Once a toothpick inserted into the middle comes out clean, your pound cake is done.
• Remove the cake from the oven and cool in the pan for only 10 minutes. Then loosen the cake around the edges if necessary. Invert the pan onto a cooling rack and lift the pan off gently. Once cool, dust with confectioners sugar.

BLACK WALNUT POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter and flour a 10" tube pan.
• Sprinkle 1/2 cup black walnuts in tube pan and set aside.
• Cream butter and cream cheese, then add sugar beating until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour and salt, stirring until well combined.
• Stir in vanilla and remaining black walnuts.
• Pour batter into prepared tube pan.
• Bake at 325 degrees for 1 1/2 hours.
• Cool in pan 10 minutes.
• Remove from pan and cool completely on rack.

BLACK WALNUT POUND CAKE

Steps:

• 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. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

BLACK WALNUT POUND CAKE WITH FROSTING

Steps:

• Oven at 325º F.
• Cake:.
• Cream butter and shortening.
• Add sugar and cream together.
• Add eggs 1 at a time, beating well after each.
• Add sour cream and mix together.
• Add baking powder to flour.
• Add to creamed mixture, alternating flour mixture and milk.
• Add flavorings and mix well.
• Mix in chopped black walnuts by hand.
• Pour into a greased and floured 10 inch tube pan.
• Bake for 1 hour, turn down oven to 300ºF for 30 minutes more.
• Remove and cool.
• Frosting:.
• Cream butter and cream cheese.
• Add flavoring and powdered sugar.
• Mix nuts in by hand. Mix well.
• Put on cooled cake.

FRANGELICO COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine Frangelico, cake mix, eggs, water, and almond extract.
• Pour batter into two prepared 8 inch cake pans.
• Bake for 25 - 30 minutes.
• Turn onto a cooling rack.
• Beat cream with the sugar until stiff.
• Split the cake layers in half.
• Spread with whipped cream and stack on a serving plate.
• Frost the top and sides of the cake with your choice of frosting or Frangelico Frosting (recipe#).
• Sprinkle with coconut.

SOUR CREAM WALNUT CAKE

Steps:

• In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.

OLD-FASHIONED SOUR CREAM POUND CAKE

Steps:

• ©.
• Old-fashioned Sour Cream Pound Cake.
• Ingredients.
• 3 cups sugar.
• 1 cup butter.
• 6 eggs, separated.
• 2 teaspoons vanilla.
• 1 tablespoon fresh lemon juice.
• 1 cup sour cream.
• 3 cups all-purpose flour, sift before measuring.
• 1/4 teaspoon baking soda.
• 1/4 teaspoon salt.
• Instructions.
• Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
• Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
• Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

FRANGELICO POUND CAKE

Steps:

• 1. Preheat oven to 325F-beat butter and cream cheese at medium speed with mixer until creamy-gradually add sugar, beating at medium speed until light and fluffy-add liqueur and vanilla, beating just until blended-gradually add flour to butter mixture, beating at low speed just until blended after each addition.
• 2. Add eggs, one at a time, beating at low speed just until blended after each addition-pour batter into a greased Bundt pan.
• 3. Bake at 325F for one hour and five minutes - one hour and ten minutes or until a long wooden pick inserted to the center comes out clean.
• 4. During the last ten minutes of baking prepare the Frangelico glaze-remove cake from the oven and gradually spoon the glaze over the cake in pan (continue to spoon the glaze over the cake until all the glaze is used, allowing it to soak into the cake after each addition) Cool cake completely in pan ( about one and a half hours)
• 5. bring all ingredients of glaze to a boil in a small sauce pan on medium heat-stir often; reduce heat to medium-low and boil, stirring constantly, 3 minutes, remove from heat and use immediately

FRANGELICO CHOCOLATE CAKE

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.

VANILLA NUT SOUR CREAM POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
• Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
• Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.

PUMPKIN FRANGELICO CHEESECAKE

Steps:

• Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.
• Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, almost 55 minutes.
• Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
• Let stand at room temperature for 30 minutes before serving.