Mrs Rubys Pound Cake Food

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

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.

MARTHA PEARL VILLAS'S POUND CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, cream the butter with an electric mixer, then gradually add the sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
• Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.

RAE SIMPSON'S WORLD FAMOUS POUND CAKE

Steps:

• Set an oven rack in the middle position and reposition the remaining rack below it.
• Preheat the oven to 325 degrees.
• Generously butter a 9-inch removable-bottom tube pan.
• Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
• Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
• Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
• Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
• Stop the mixer and scrape down the sides after every other egg.
• Now stop mixing.
• Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
• Replace the bowl and thoroughly mix the flour into the batter on low speed.
• Drizzle in about one third of cream, mixing until thoroughly incorporated.
• Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
• When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
• Remove the bowl from the stand and scrape the batter into the prepared tube pan.
• Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
• Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
• The cake should be well-browned, with a golden, crackling top, when fully baked.
• Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
• Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
• Refrigerate overnight before serving.