Nuts Stuff Pound Cake Food

BUTTER & NUT POUND CAKE

Steps:

• For the cake:.
• Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
• Place in COLD oven and turn heat to 325 degrees.
• Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
• For the frosting: ****.
• Beat cream cheese and butter until smooth.
• Add box of powdered sugar and beat well.
• Add butter & nut flavoring and blend.
• Stir in chopped pecans.
• Spread on top of cake and let come down the sides.
• ****Note:.
• My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

CARAMEL NUT POUND CAKE

Steps:

• Cream butter, shortening and brown sugar thoroughly, gradually add sugar continue creaming. Add eggs one at a time beating thoroughly after each addition. Sift baking powder, and salt with flour, add alternately with milk beginning and ending with flour. Add vanilla then nuts and blend well.
• Turn batter into a well greased and floured 10" bundt pan or tube pan.
• Bake at 325 degrees F for 90 minutes or until cake test done. Cool in pan 15 minutes before turning out of pan.

BUTTERNUT POUND CAKE

Steps:

• Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
• Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHERRY NUT POUND CAKE

Steps:

• Cream the butter and sugar together.
• Add the eggs one at a time, mixing after each one.
• Add sour cream, vanilla, and remaining ingredients.
• Mix just until moist.
• Pour into a greased 10" round pan.
• Bake at 350° for one hour.

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.

CARAMEL NUT POUND CAKE

Steps:

• Important: All ingredients must be at room temperature.
• Mix butter and Crisco.
• Add brown sugar, a little at a time, and beat well.
• Add white sugar and beat until fluffy.
• Add eggs one at a time.
• Add vanilla.
• Sift flour, salt and baking powder together.
• Add flour mixture alternately with milk. Fold in pecans.
• Pour into a greased tube cake pan.
• Bake at 325F for 1 1/2 hours.
• When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
• While cake is warm, pour frosting over cake.
• Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
• Remove from heat.
• Add pecans and pour immediately over warm cake.

PAULA DEENS CARAMEL APPLE NUT POUND CAKE

Steps:

• Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
• In a medium bowl, combine apples, walnuts and 1/4 cup flour.
• In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
• In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
• Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
• In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

PINEAPPLE-NUT POUND CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 12-cup bundt cake pan.
• Mix coconut, nuts and margarine or butter; sprinkle in pan.
• Drain pineapple thoroughly, reserving syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
• Beat on medium speed, scraping bowl frequently, 2 minutes.
• Pour batter into pan.
• Spoon pineapple evenly over batter.
• Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
• Cool 10 minutes; invert on wire rack or heatproof serving plate.
• Remove pan; cool completely.

GRANDMA'S BUTTERNUT POUND CAKE

Steps:

• Cream Crisco, sugar and eggs together.
• Beat on high speed for 5 minutes.
• Then add milk and flour on low speed until mixed well.
• Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
• Frost with Butternut frosting if desired.
• See my recipes for the frosting recipe!
• May be baked in 3 layer pans also.

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.