Mary Frances Greenes Pound Cake Food

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.

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.

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.

MARY'S ONE STEP POUND CAKE

Steps:

• Preheat the oven to 325 degrees and grease and flour a 12 bundt or tube pan.
• Combine all ingredients in a large mixing bowl and blend at low speed till mixed then for 3 minutes on medium speed. Pour into the prepared pan and bake for 60-70 minutes until the top of the cake springs back with lightly touched in the center. Cool the cake upright in pan for 15 minutes then remove from pan and cool completely.
• Pour glaze on once it is completely cooled.

POUND CAKE

Steps:

• Preheat oven to 325* (F).
• Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
• Dust evenly with flour; tap out excess.
• Set prepared pan aside.
• Sift together flour, salt, and baking powder.
• In a mixing bowl, beat butter until soft and fluffy.
• Gradually add sugar and beat until very light and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• By hand or on low speed, gradually stir in flour mixture-- blend well.
• Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan), or until toothpick comes out clean.
• Cool the cake in its pan on a wire rack for 20 minutes.
• Slide a knife around the edges to loosen the cake from pan.
• Remove cake from pan, flip up-right, and cool completely on wire rack.