Red Dress Vanilla Rose Pound Cake Food

PERFECT POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
• In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
• In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
• Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
• Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
• The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

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.

RED VELVET POUND CAKE BY ROSE

Steps:

• Using a 10 inch tube pan, prepare:grease and flour set aside. Preheat oven 325.
• Cake: In mixing bowl combine, butter, shortening and sugar and cream until light and fluffy. Add eggs one at a time beating after each addition. Stir in the food coloring and vanilla. Stir together in seperate bowl flour and salt; add this to the creamed mixture alternately with the milk, beating well. Pour batter into prepared pan. Bake 1 hour 20 minutes, check for doneness. Cool cake in pan at least 15 minutes, turn out onto rack to cool completely.
• I just use a confectioners sugar drizzle with milk and vanilla. I don't frost the whole cake but I'm sure it would be great. To me it wouldn't be a pound cake frosting the whole thing. Do what your taste calls for, have fun with it. Enjoy

RED DRESS VANILLA ROSE POUND CAKE

Steps:

• Preheat the oven to 350 °F.
• Butter a loaf pan (8.5" x 4.5" x 2.5"), sides as well as the bottom.
• Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside.
• Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside.
• In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter.
• And in a cup stir together milk, lemon juice, and lemon rind.
• Separate the dry ingredient mixture and the milk mixture into three portions each.
• Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next.
• Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
• Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.