Miss Berthas Pound Cake Food

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.

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.

KARDEA'S EASY ENTREMET

Steps:

• Thinly slice the pound cake horizontally into 3 equal layers. Set aside.
• Make the blackberry mascarpone mousse: Beat the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer at high speed until soft peaks form. Add the mascarpone and beat until stiff peaks form. (Do not overmix.) Fold in the blackberry preserves. Cover and refrigerate until ready to assemble.
• Make the pecan praline: Combine the brown sugar, butter and heavy cream in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the butter melts and the mixture begins to boil, about 5 minutes. Cook, stirring frequently, for 1 minute, being careful not to scorch the mixture. Remove the pan from the heat and whisk in the confectioners' sugar, vanilla and salt. Beat with a hand mixer on low speed until the mixture thickens to spreading consistency, about 3 minutes. Fold in the pecans and set aside until ready to assemble.
• Line a 9-by-5-inch loaf pan with plastic wrap. Place one layer of cake on the bottom of the plastic wrap. Top with the pecan praline, spreading into an even layer. Top with another slice of pound cake, followed by the blackberry mascarpone mousse, spreading into an even layer. Top with the remaining slice of pound cake. Wrap tightly with plastic wrap and refrigerate for 8 hours or up to overnight, or freeze until set, for at least 2 hours or up to overnight.
• Remove the cake from the loaf pan, unwrap and place on a wire rack over a piece of parchment paper.
• Make the glaze: Combine the candy melts and coconut oil in a heatproof glass measuring cup. Microwave on high in 30-second intervals until the mixture is melted. Drizzle the glaze over the cake. Let stand until set, about 20 minutes. Slice the cake and serve.

GRAMMA BERTHA'S BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

MISS ELLEN'S POUND CAKE

Steps:

• Grease and flour loaf pan. Preheat oven to 325 degrees F.
• Cream butter until soft, smooth, and fluffy. Add sugar a little at a time, beating until light and fluffy.
• Add eggs one at a time. Beat well after each egg.
• Stir in flour, salt, and vanilla with spoon. Mix well.
• Spoon batter into loaf pan and smooth top with spatula.
• Bake cake for 1 1/4 to 1 1/2 hrs and test with toothpick.
• Let cool in pan for 10 minutes.
• Slide blade of metal spatula around edge of cake to loosen from pan. Turn upside down and gently lift of pan.