Paula Deen Pound Cake Food

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PAULA DEEN'S MAMA'S POUND CAKE



Paula Deen's Mama's Pound Cake image

"All southern women are brought up to be able to make several dishes. This is one of them. This is the same recipe that my Maw-Maw used. She served it plain with powdered sugar on top, with strawberries & homemade whipped cream. If you were lucky she would toast you a piece for breakfast, and you could have it with one of her homemade jam's or jellies."

Provided by cajunhippiegirl

Categories     Dessert

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 9

1 cup butter
1/2 cup Butter Flavor Crisco or 1/2 cup any shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°.
  • Grease & flour a 10" tube pan or bundt pan.
  • Sift dry Ingredients.
  • Cream butter & shortening together.
  • Add sugar a little at a time.
  • Cream until fluffy.
  • Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
  • Add dry ingredients and milk to mixture alternating; starting and ending with flour.
  • Mix in vanilla.
  • Pour into prepared pan.
  • Bake 1 to 1 1/2 hours, or until it passes the toothpick test.

Nutrition Facts : Calories 450.9, Fat 21.5, SaturatedFat 11.5, Cholesterol 100.6, Sodium 230.2, Carbohydrate 60, Fiber 0.7, Sugar 40.1, Protein 5.3

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE



Grandmother Paul's Sour Cream Pound Cake image

Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare's "violet" bundt pan. No frills, just good cake.

Provided by Kay D.

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 -2 teaspoon vanilla

Steps:

  • Preheat the oven to 325.
  • Cream butter and sugar together with your heavy-duty mixer.
  • Add the sour cream and mix thoroughly.
  • Sift baking soda and flour together.
  • Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
  • Mix well after each addition.
  • Add the vanilla and mix well.
  • Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
  • Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
  • Let cake cool in the pan on a wire rack for 15 minutes.
  • Invert cake on wire rack, removing from pan and let cool completely.
  • Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.

PAULA DEEN'S STRAWBERRY POUND CAKE



Paula Deen's Strawberry Pound Cake image

From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.

Provided by Anita Harris

Categories     Dessert

Time 1h5m

Yield 2 Cakes

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
1 cup powdered sugar
2 tablespoons milk
1 drop red food coloring

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
  • Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  • In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
  • Sweet Pink Glaze:.
  • 1 c powdered sugar.
  • 2 tbsps milk.
  • 1 drop red food coloring.
  • In a small bowl, combine all ingredients, stirring until smooth.

Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2

PAULA DEEN POUND CAKE



Paula Deen Pound Cake image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h50m

Number Of Ingredients 9

1/2 pound (2 sticks) butter, plus more for coating pan
1/2 cup vegetable shortening
5 eggs
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3 cups cake flour, plus more for coating pan
3 cups granulated sugar
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a tube pan generously with butter and lightly coat with flour. Shake off the excess flour.
  • In a large bowl, combine the butter and shortening. Beat at medium speed for 4-8 minutes, or until the mixture is light and fluffy. Add the eggs, 1 by 1, beating after every addition.
  • In a separate bowl, combine the baking powder, salt, flour, and sugar.
  • Gradually pour the dry ingredients into the butter-egg mixture alternately with the milk, ending with the dry ingredients. Beat after every addition, until well-combined. Stir in the vanilla.
  • Pour the batter into the greased pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan for 10 minutes. Flip it over onto a wire rack and allow it to cool completely.

Nutrition Facts :

MAMA'S POUND CAKE



Mama's Pound Cake image

A classic dessert that's a total crowd-pleaser.

Provided by Paula Deen

Time 20m

Yield 10

Number Of Ingredients 9

1/2 teaspoon baking powder
1/2 teaspoon fine salt
5 eggs
3 cups plus more for pan all purpose flour
3 cups sugar
1/2 cup vegetable shortening
1/2 lb (2 sticks) plus more for pan butter
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 °F.
  • With a mixer, cream butter and shortening together. To the bowl, add sugar a little at a time. Then, add eggs, 1 at a time, beating after each addition. In another bowl, stir dry ingredients together then add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Sour cream pound cake is a moist and delicious cake that's easy to put together. Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

1/2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups sugar
1 cup room temperature butter
1 1/2 cups all purpose flour

Steps:

  • Preheat oven to 350 °F.
  • In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
  • Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

PERFECT POUND CAKE



Perfect Pound Cake image

Makes 1 (10-inch) cake

Number Of Ingredients 9

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup heavy whipping cream

Steps:

  • Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
  • In a large bowl, beat butter, cream cheese, and sugar with a mixer at high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla
  • In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.
  • Bake until a long wooden pick inserted near center comes out clean, 60 to 80 minutes, tenting cake with foil halfway through baking time to prevent excessive browning, if necessary. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

NEVER-FAIL POUND CAKE - PAULA DEEN



Never-Fail Pound Cake - Paula Deen image

I saw this recipe this morning on Paula's Best Dishes. Looked too yummy not to post! Recipe courtesy of Uncle Bubba.

Provided by senseicheryl

Categories     Dessert

Time 1h40m

Yield 1 10-inch bundt pan, 10-12 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
vanilla ice cream
berries, for garnish

Steps:

  • Special equipment: a 10-inch bundt pan, greased and floured
  • In a large bowl, using a mixer, combine the butter and sugar until creamy.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the flour and milk alternately, beginning and ending with the flour.
  • Stir in the lemon extract.
  • Spoon the batter into the prepared pan.
  • Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
  • *Cook's Note: Do not open the oven door while baking.
  • Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

Nutrition Facts : Calories 515.7, Fat 12.8, SaturatedFat 7.2, Cholesterol 120.8, Sodium 129.9, Carbohydrate 93.4, Fiber 0.7, Sugar 60.1, Protein 7.4

SOUTHWEST GEORGIA POUND CAKE



Southwest Georgia Pound Cake image

A classic Southern pound cake recipe that's simple but delicious.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 8

2 teaspoons you may use lemon or almond flavoring instead vanilla extract
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all purpose flour
6 eggs
3 cups sugar
2 sticks softened butter

Steps:

  • Generously grease and flour a 10-inch bundt pan.
  • Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
  • Pour batter into prepared pan. Place in a cold oven, set oven temperature at 325 °F, and bake for 1 hour 15 minutes without opening oven door. Bake for an additional 15 minutes if necessary. Remove from oven and cool in pan for 15 minutes. Invert cake onto cake plate, and for a real treat, serve yourself a slice while it's still warm.

CARAMEL CAKE (PAULA DEEN)



Caramel Cake (Paula Deen) image

Make and share this Caramel Cake (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Low Protein

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream (or more)
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)

Steps:

  • Cake:.
  • Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
  • Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
  • Filling:.
  • While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
  • Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
  • *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
  • Frosting:.
  • Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

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PAULA DEEN LEMON BUNDT CAKE - ALL INFORMATION ABOUT ...
Glazed Lemon Pound Cake - Paula Deen Magazine tip www.pauladeenmagazine.com. In a large bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together ½ cup plus 3 tablespoons milk, lemon zest, and extract. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after …
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