Imperial Pound Cake Food

EASY POUND CAKE

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.

POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a tube pan.
• Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
• Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
• In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
• Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
• Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
• Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
• Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
• Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.

CLASSIC POUND CAKE

Steps:

• Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
• Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
• Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
• Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
• Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.

ORIGINAL POUND CAKE FROM 1700'S ENGLAND

Steps:

• Preheat oven 325 degrees.
• In mixing bowl cream butter and sugar.
• Add 1 egg at a time, beating after each.
• Gradually add sifted flour, 1/2 cup at a time, til all blended.
• Add lemon juice and lemon rind, blend inches.
• Pour into a buttered and floured tube pan.
• Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

MARY JARRELL'S POUND CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease and flour one 10" tube pan or two 9"x5"x2 1/2" loaf pans.
• Cream margarine slowly adding sugar.
• Add sifted flour, baking powder, and salt alternately with milk.
• Add vanilla and almond extract last and blend until well mixed.
• Bake for 1 hour and 50 minutes or until done.
• Turn out of pan(s) immediately and cool on wire rack.

IMPERIAL POUND CAKE

Steps:

• Preheat oven to 325 Degrees Fahrenheit.
• Grease and flour a large tube pan.
• In a large bowl, beat Margarine and Sugar until light and fluffy.
• Beat in Egs, one at a time.
• Beat in Vanilla.
• Slowly add Flour, beating until well mixed.
• Pour batter into the prepared pan.
• Sprinkle lightly with powdered sugar and nuts if desired.
• Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan and cool completely.
• Enjoy!

IMPERIAL POUND CAKE

Steps:

• Beat margarine and gradually add the box of powdered sugar. Beat 2 eggs and then add 1 cup of flour, continue beating repeat with the remaining eggs and flour add the vanilla Prepare large bundt pan with oil and flour and pour mixture into pan. Bake at 325 degrees for about an hour to 70 minutes. Cool slightly and take out of pan onto a plate. Dust with powdered sugar if desired before serving.