Just Married Pound Cake Food

PAULA DEEN POUND CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a tube pan generously with butter and lightly coat with flour. Shake off the excess flour.
• In a large bowl, combine the butter and shortening. Beat at medium speed for 4-8 minutes, or until the mixture is light and fluffy. Add the eggs, 1 by 1, beating after every addition.
• In a separate bowl, combine the baking powder, salt, flour, and sugar.
• Gradually pour the dry ingredients into the butter-egg mixture alternately with the milk, ending with the dry ingredients. Beat after every addition, until well-combined. Stir in the vanilla.
• Pour the batter into the greased pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for 10 minutes. Flip it over onto a wire rack and allow it to cool completely.

$$$ MILLIONAIRE POUND CAKE $$$

Steps:

• Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
• Alternately add the flour and milk, stirring till the batter is smooth.
• Add the two extracts and stir till well blended.
• Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
• Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.

JUST-MARRIED POUND CAKE

Steps:

• Preheat the oven to 300°F. Grease and flour a 9-inch tube pan.
• Using a heavy-duty mixer, cream the margarine and sugar until the mixture is very light and fluffy, about 5 minutes.
• One at a time, break the eggs into a small bowl, then add one at a time to the batter, beating only as long as it takes to break another egg into the small bowl between additions. Scrape down the sides of the mixing bowl.
• Measure the sifted flour into the empty confectioners' sugar box, filling it to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add the vanilla and mix again.
• Pour the batter into the prepared pan and bake for 1 hour, or until the center is set. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
• Cool the cake in the pan for 10 minutes, then run a thin knife or spatula between the cake and the pan to loosen the edges and invert the cake onto a wire rack.
• From Gwen
• I can't believe I made this cake!

JUST MARRIED THREE-TIER POUND CAKE

Steps:

• Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
• Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
• Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
• Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
• Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
• With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
• Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
• Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.