Powdered Sugar Pound Cake Food

BUTTER POUND CAKE

Steps:

• Preheat oven to 350 Degrees and spray or grease a bundt cake pan
• In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the vanilla extract and begin to beat in the eggs one at a time. Once the eggs have been added begin to add the flour, buttermilk, and sour cream. Beat until smooth.
• Pour the batter into the bundt cake pan and smooth so the cake batter is even. Bake for 40-45 minutes or until toothpick is inserted and comes out clean. Allow the cake to cook for 15 minutes and remove from pan and place on a cool rack while placing paper towels underneath. Take a toothpick and poke holes around the top of the cake.
• In a small pot, melt the butter on low to medium heat. Add the sugar and corn syrup and bring to a slight simmer and stir for 5 minutes then remove from heat. Add the vanilla extract and pour the glaze on top of the cake. Once the cake has been completely cooled, garnish with powdered sugar.

POWDERED SUGAR GLAZE

Steps:

• Mix milk into sugar.
• Add more milk, 1 Tbs at a time, if needed to achieve desired consistency.
• Drizzle on desired product.

POWDERED SUGAR POUND CAKE

Steps:

• Preheat oven to 300°. Beat butter in a large bowl with a mixer until creamy. Slowly add powdered sugar, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.
• Heavily butter and flour a 10-in. (12-cup) plain or decorative tube pan; add almonds, then tilt pan to coat inside with nuts. Scrape batter into pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.
• Make ahead: Up to 2 days, airtight at room temperature.

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

SOUTHERN POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan with butter.
• Add the brown sugar, granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment and stir on medium speed until creamed and fully combined. Add the eggs, one at a time, until completely combined. Add the vanilla extract and sour cream and stir until combined.
• Combine the cake flour, baking powder, baking soda and salt in a large bowl with a whisk. Slowly add the dry mixture to the wet mixture in the stand mixer until just combined. Pour this mixture into the prepared loaf pan. Bake until golden brown and cooked through, about 1 hour. Remove from the oven and allow to cool to room temperature.
• For the mixed berry compote: Meanwhile, add the blackberries, blueberries, raspberries, granulated sugar, butter and vanilla extract to a medium saucepan and turn the heat on to medium-high. Cook until thickened and syrupy, 15 to 20 minutes. Remove from the heat and keep warm or let cool to room temperature until ready to serve.
• Remove the pound cake from the loaf pan. Cut slices just under 1 inch thick and shingle the slices on a large platter. Top with the compote and whipped cream and dust with powdered sugar. Garnish with the mint and serve.

EASY GLAZED POUND CAKE

Steps:

• Preheat oven to 325F and spray a 12-cup Bundt pan plus 1 mini loaf pan (for the excess batter) OR a 10-inch tube pan very well with floured cooking spray, or grease and flour the pan; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter and cream on medium-high speed until fluffy, about 2 minutes.
• Add the sugar and and beat until smooth and incorporated, about 2 minutes.
• Add the eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as necessary.
• Add the flour and milk, alternately, while beating on medium-low speed to incorporate; don't overmix.
• Add the salt, extracts, and beat until just combined.
• Turn batter out into prepared pans, smoothing the tops lightly with a spatula.
• Bake for about 1 hour 15 minutes (and I baked my mini loaf for 47 minutes). Start checking at 1 hour and bake until done, whatever that means in your oven and with your pans, until a toothpick comes out clean or with a few moist crumbs but no batter. Do not overbake.
• Allow cake to cool in pan for about 30 minutes before inverting it onto a serving platter to cool completely.
• To a small bowl, add the confectioners' sugar, milk, and whisk to combine.
• Evenly drizzle the glaze down the sides of the cake before serving.

POWDERED SUGAR POUND CAKE

Steps:

• Preheat oven to 325°F. Butter and flour 12-cup angel food cake pan with removable bottom. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lemon peel, vanilla extract and salt. Beat in eggs 1 at a time. Add flour in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cut around center tube and pan sides to loosen cake. Remove pan sides. Cool cake completely.

BROWN SUGAR POUND CAKE

Steps:

• beat together butter and shortening.
• gradually add sugars, creaming until light and fluffy.
• Beat in eggs one at a time.
• Sift together dry ingredients and add alternatley with the milk and vanilla.
• Stir in nuts.
• Pour batter inot greased and floured 10" bundt cake pan.
• Bake at 350 for 1 hour or until cake test done.
• You may use a glaze on top if you prefer or a dusting of powdered sugar.

EGGNOG POUND CAKE

Steps:

• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
• Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
• With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.
• Add the eggnog and vanilla extract and mix until combined.
• Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
• Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
• Combine all ingredients except for the powdered sugar in a small sauce pan.
• Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Whisk in 1 1/4 cups or so of the powdered sugar. Allow to cool a bit and thicken, but still be pourable. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
• Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.