Itty Bitty Pound Cake Food

VIRGINIA POUND CAKE

Virginia Pound Cake image

Rich and velvety, this cake contributed as much toward making Virginia famous as Brunswick stew. Since pound cake uses no baking powder and depends entirely upon eggs and air for leavening, its success depends upon the length of time it is beaten. If beaten by hand, an hour is not too long. Use an electric beater if possible. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Dessert

Time 1h50m

Yield 2 loaves

Number Of Ingredients 6

Ingredients

1 lb butter
1 lb sugar
1 lb cake flour (4 cups)
10 eggs, separated
2 tablespoons brandy
1/4 teaspoon mace

Steps:

Preheat oven to 300°F and grease/flour two loaf pans.
Cream butter, gradually add sugar, beating well after each addition.
Beat egg whites to stiff peaks.
Beat egg yolks until thick and lemon colored; add to creamed mixture.
Add brandy.
Sift flour and mace; add alternately with stiffly beaten egg whites.
Pour into prepared pans and bake for 90 minutes.

Nutrition Facts : Calories 3736.6, Fat 211, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 1662.4, Carbohydrate 406.1, Fiber 3.9, Sugar 229.4, Protein 52

ORANGE CRUSH POUND CAKE

Orange Crush Pound cake image

Make and share this Orange Crush Pound cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 13

Ingredients

1 cup shortening
1/4 cup margarine
2 3/4 cups sugar
5 eggs
3 cups plain flour
1 cup orange crush orange soda
1 teaspoon orange flavoring
1 teaspoon vanilla
1/4 cup margarine
1 (3 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon orange flavoring
1/2 teaspoon vanilla

Steps:

Cream shortening, margarine and sugar.
Add eggs, 1 at a time,mixing well after each.
Add orange crush, alternately with sifted flour.
Add Add flavorings.
Put into greased and floured tube pan.
Bake at 325 degrees for 1 hour and 10 minutes.
FROSTING: Cream margarine and cream cheese Add powdered sugar and flavorings.
Spread over warm cake.

EASY PAN CON TOMATO

Easy Pan Con Tomato image

Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner. The number of servings depends on the size of the loaf of bread. Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity.

Provided by KateL

Categories Breads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 large loaf of crusty peasant bread, cut in thick slices
2 -4 tablespoons olive oil
2 very ripe tomatoes
garlic salt, to taste (to taste) or garlic, minced (to taste)
salt, to taste (if not using garlic salt)

Steps:

Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
Drizzle 1 side of bread slices generously with olive oil.
Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
Sprinkle generously with garlic salt (or minced garlic and salt).
Reheat gently under broiler and serve.

Nutrition Facts : Calories 70.7, Fat 6.9, SaturatedFat 0.9, Sodium 3.2, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.5