Gingerbread Pound Cake Paula Deen Food

PAULA DEEN'S MAMA'S POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease & flour a 10" tube pan or bundt pan.
• Sift dry Ingredients.
• Cream butter & shortening together.
• Add sugar a little at a time.
• Cream until fluffy.
• Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
• Add dry ingredients and milk to mixture alternating; starting and ending with flour.
• Mix in vanilla.
• Pour into prepared pan.
• Bake 1 to 1 1/2 hours, or until it passes the toothpick test.

GINGERBREAD POUND CAKE

Steps:

• In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar.
• Add eggs, one at a time, beating after each egg is added.
• Combine flour, soda, and spices; set aside.
• Combine molasses and sour cream.
• Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture.
• Mix just until blended after each addition.
• Pour batter into a greased and floured 10 inch Bundt pan.
• Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan for 15 minutes then remove and cool completely on a wire cake rack.
• Sprinkle with powdered sugar.
• Serve with Lemon sauce, if desired.
• Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth.
• Cook over medium heat, stirring until smooth and thickened.
• Add remaining ingredients; cook until heated.

NEVER-FAIL POUND CAKE - PAULA DEEN

Steps:

• Special equipment: a 10-inch bundt pan, greased and floured
• In a large bowl, using a mixer, combine the butter and sugar until creamy.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour and milk alternately, beginning and ending with the flour.
• Stir in the lemon extract.
• Spoon the batter into the prepared pan.
• Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
• *Cook's Note: Do not open the oven door while baking.
• Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

GINGERBREAD POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
• Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
• Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
• While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
• Sprinkle cooled cake with powdered sugar and serve with lemon sauce.