MILLION DOLLAR POUND CAKE
Looking for a classic pound cake? This one won't fail.
Provided by Southern Living Editors
Categories Cakes
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
- Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
- Bake at 300°F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
POUND CAKES FROM HEAVEN
Make and share this Pound Cakes from Heaven recipe from Food.com.
Provided by sandraleegarth
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
- Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
- Gradually add sugar and beat for an additional minute.
- Add eggs, one at a time, beating just until the yolk disappears.
- Combine flour, baking powder and salt.
- Then combine evaporated milk and heavy cream.
- Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
- Stir in vanilla and almond extract and pour batter into prepared pan.
- Bake for 60-75 minutes or until the cake tests done.
- Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
- Serve plain, dust with powdered sugar or serve with whipped cream and berries.
Nutrition Facts : Calories 1218.8, Fat 62.2, SaturatedFat 37.7, Cholesterol 320.1, Sodium 260.6, Carbohydrate 151.9, Fiber 1.7, Sugar 100.8, Protein 14.3
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- Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy. Gradually add sugar and beat for an additional minute. Add eggs, one at a time, beating just until the yolk disappears.
- Combine flour, baking powder and salt. Combine evaporated milk and heavy cream. Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture). Beat at slow speed after each addition. Stir in vanilla and almond extract. Pour batter into prepared pan.
- Bake for 60 to 75 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 1 hour. Remove from pan and continue cooling on wire rack until completely cool.
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