JUNIOR'S POUND CAKE
The prep time in this recipe is because of the long duration it has to be beaten in the mixer. The fresh strawberry sauce that you pour over this cake will be posted separately.
Provided by Marie
Categories Dessert
Time 1h45m
Yield 2 loaf cakes
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and preheat the oven to 325°.
- Butter 2 loaf pans (9x5x3 x 2 1/4-inch), then line the bottoms with parchment or wax paper.
- Sift the cake flour, baking powder, salt, and nutmeg together into a medium-size bowl and set aside.
- Cream the butter and shortening in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
- Then, while the mixer is still running, add the sugar, about 1/2 cup at a time, beating 1 to 2 minutes after each addition.
- Now add the eggs, one at a time, beating 3 minutes after adding each one.
- Beat the batter until it is light yellow, airy, and starts crawling up the sides of the bowl, a total of about 35 minutes in all. (this is important)
- Beat in the vanilla.
- Sift about one fourth of the flour mixture over the batter and stir it in by hand, then stir in one third of the milk.
- Repeat by adding one-quarter more flour, one third more milk, another one fourth of the flour, then the rest of the milk.
- Finally, stir in the rest of the flour.
- Stir after each addition until the ingredients are well incorporated.
- Gently spoon half of the batter into each loaf pan.
- Set the 2 pans side by side in the oven, making sure they are not touching each other.
- Bake the cakes until the tops are golden and the center of each cake springs back when you touch it lightly and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it, about 1 hour.
- Let the cakes cool on a wire rack for 30 minutes before removing them from the pans.
- Note: I am assuming that the 35 minutes total beating time includes all additions to the batter as well.
Nutrition Facts : Calories 3781.1, Fat 225.8, SaturatedFat 94.4, Cholesterol 1360.9, Sodium 1772.7, Carbohydrate 382.4, Fiber 3.9, Sugar 204.3, Protein 55.1
JUNIOR'S MOST FAMOUS CHEESECAKE
Provided by Food Network
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix.
- Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out.
JUNIOR'S FRESH STRAWBERRY SAUCE
This is the strawberry sauce to serve over Junior's Pound Cake which I have posted separately. Also great on ice cream. This can be frozen. Yield is estimated.
Provided by Marie
Categories Dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Wash, sort through, hull, and slice the berries 1/2 inch thick.
- Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat.
- Boil for 5 minutes.
- Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves.
- Slowly whisk this mixture into the boiling syrup.
- Return to a full boil and boil for 2 minutes.
- Remove the syrup from the heat and whisk in the food coloring if you wish.
- Stir in the vanilla and gently fold in the strawberries.
- Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 616.1, Fat 1.8, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 154.2, Fiber 12.2, Sugar 128.4, Protein 4.1
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
JUNIOR'S SPONGE CAKE CRUST
Steps:
- 1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
- 2. In a small bowl, sift the flour, baking powder, and salt together.
- 3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
- 4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
- 5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
- 6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.
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