Nanas Christmas Pound Cake Food

NANA'S CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
• Cream the butter, sugar, and shortening together for about 3 minutes.
• Add the eggs one at a time and beat well.
• Sift the dry ingredients together in a large bowl. Add the dry ingredients alternately with milk, being sure to blend well.
• Add vanilla extract; mix well.
• Pour into the prepared pan, being cautious not to overfill the pan, and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean.

NANA'S CHOCOLATE CHIP BRANDY POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Cream the cream cheese and the butter together until light and fluffy.
• Add the sugar and cream well.
• Add the vanilla and the brandy, mixing well.
• Add the eggs one at a time, mixing well each time.
• Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
• Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
• Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
• Bake at 325 degrees for 30 minutes.
• Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.

NANA'S SOUTHERN POUND CAKE

Steps:

• Cream butter and sugar.
• Add eggs one at a time, beat well after each addition.
• Add flour, salt and vanilla.
• Bake in tube pan at 300 degrees for 1 hour and 20 minutes.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

NANA'S CHRISTMAS POUND CAKE

Steps:

• Cream the cream cheese and the butter together until light and fluffy.
• Gradually add the sugar and cream well.
• Add the vanilla and brandy (or bourbon), mixing well.
• Add the eggs one at a time,beating well after each addition.
• Set aside 1/4 cup flour.
• Sift the remaining 2 cups flour, cornstarch and baking powder together.
• Gradually add the flour mix to the batter, mixing well.
• Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
• (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
• Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
• Pour the cake batter into the bundt pan.
• Bake at 325 degrees for 30 minutes.
• Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.

NANA'S POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Mix sugar, butter, and butter flavor Crisco. Mix till lite and fluffy. Add eggs one at a time. Mix well after each egg is added.
• 3. Sift together flour and baking powder. Add Flour and milk alternating. Add vanilla.
• 4. Spray pound cake or bunt cake pan with cooking spray. Then coat with flour. Pour cake batter in pan . Bake at 325 degrees for 1 hour and 30 mins.

NANA'S POUND CAKE

Steps:

• 1. Cream butter and shortening. Add sugar and cream together. Add eggs one at a time. Mix thoroughly after each egg. Add milk, flour and flavorings. Mix together.
• 2. Set oven at 300 degrees, do not preheat oven. Bake 1 hour to 1 hour 15 minutes
• 3. You can substitute margine for butter but tastes better with real butter.
• 4. My daughter and Nana always use a bunt pan. A couple of loaf pans would work also.

NANA EDIE'S DEVIL'S FOOD CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Stir together milk and vinegar and set aside to "sour" (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
• Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
• Make frosting:
• Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable.
• Assemble cake:
• Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.