PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
GLORIA'S POUND CAKE
Steps:
- Grease & flour tube pan. Mix butter & cream cheese together. Add 1 cup of sugar, 1 cup of flour & 1 egg. Repeat that 2 more times. Beat in 3 eggs. Add vanilla, lemon flavoring & pinch of salt.
- Pour into tube pan.
- Bake on 325°F for 1 1/2 hours. Let cool 5 min. them take out of pan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PECAN CARAMELS ("GLORIAS")
Provided by Marcela Valladolid
Time 43m
Yield 10 (2-ounce) candies
Number Of Ingredients 4
Steps:
- Melt the butter in a medium nonstick saucepan over medium heat. Add the condensed milk and vanilla and stir to combine. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture turns to a light caramel color (240 degrees F on a candy thermometer), about 25 minutes. Turn off the heat and incorporate the pecans. Let cool for about 8 minutes. Roll into 2-ounce pieces and wrap with parchment paper.
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- Set a rack in the lower-middle position and heat the oven to 350°F. Grease a 9x5-inch metal loaf pan with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, baking powder, and salt on medium-high speed until pale and very fluffy, stopping once during mixing to scrape down the paddle and bowl, 6 to 8 minutes total.
- Scrape down the paddle and sides of the bowl. On medium-high speed, beat in the eggs and yolk one at a time, scraping down the paddle and the bowl after each addition.
- Scrape down the paddle and sides of the bowl. In a small bowl, stir together the sour cream and vanilla until lump-free and totally smooth.
- Add half of the sour cream and mix on medium-low until just incorporated, about 15 seconds. Add half of the flour and mix until just incorporated, about 15 seconds.
- Scrape the batter into the prepared pan and roughly level the batter with the spatula. With a butter knife or offset spatula, swirl the knife through the batter to make sure it is evenly distributed into the pan with no big air pockets and give the pan a few swift taps against the counter.
- Bake until the crust is deeply browned, the loaf rises and splits, and the cake feels firm and set when you gently press the top, 60 to 70 minutes. (This is a very moist cake and it is better to overbake rather than underbake.
- Cool the cake in the pan for 10 minutes, then run an offset spatula or butter knife around the sides to loosen. Tip the cake into your hand, then place on a wire rack to fully cool before slicing.
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