SOMETHING DIFFERENT POUND CAKE
I got this recipe from my aunt many years ago. It is the best, most unique tasting cake ever. All of my friends rave about it and request it.
Provided by Cora Stewart
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.
- In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
- Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.
- Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 79.1 g, Cholesterol 104.6 mg, Fat 23.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 11.3 g, Sodium 232.6 mg, Sugar 58.6 g
POUND CAKE
This is my husband's all time favourite cake!! The recipe came from a Betty Crocker cookbook. It is delicious served with sliced strawberries or raspberries and whipped cream. I have also used this cake in trifle.
Provided by snowangel
Categories Dessert
Time 1h20m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour bundt pan.
- Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
- Beat on high speed scraping bowl occasionally for 5 minutes.
- Beat in flour, baking powder and salt alternately with milk on low speed.
- Pour into pan.
- Bake 65 minutes or until tester comes out clean.
- Cool 20 minutes before removing cake from pan.
- For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
- *Do not use self-rising flour in this recipe*
- Note: I always use half-and-half in place of evaporated milk.
Nutrition Facts : Calories 387.3, Fat 11.4, SaturatedFat 3.1, Cholesterol 71.7, Sodium 208.1, Carbohydrate 65.7, Fiber 0.7, Sugar 43, Protein 6.3
PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
POUND CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a tube pan.
- Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
- Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
- In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
- Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
- Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
- Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
- Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
- Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.
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HOW TO SERVE POUND CAKE IN 10 DIFFERENT WAYS | SO DELICIOUS
From sodelicious.recipes
Estimated Reading Time 6 mins
- The basic way: pound cake, whipped cream, and fruit. A typical pound cake can look fancy even if you serve it simple: with fruit and whipped cream. Take a slice of pound cake and top it with good whipped cream, then add beautiful colored fresh berries and mint leaves.
- Greek yogurt, sweet syrup, and nuts. Is pound cake too dry and dense for your taste? Balance its texture and flavor with one or two tablespoons of Greek yogurt, which is thick and creamy, but also has a fresh taste that makes a perfect base for a sweet sauce and some nuts.
- Grilled pound cake slices with summer fruit. If you have some leftover pound cake that seems to harden, grill it! Grilling adds smoky flavor and crispiness to pound cake slices.
- Pound cake with banana and pudding. This is a dessert in a glass. Cut slices of pound cake into one-inch squares, then layer them with cold pudding and banana slices or strawberries.
- Pound cake croutons for fruit salad. If you don’t grill it, bake it! Lightly butter pound cake slices on both sides, then cut them into small cubes and bake them in the oven for about 7-8 minutes at 400 degrees F/200 degrees C, occasionally stirring, until they're browned.
- Pound cake sandwiches. Slice the pound cake and make a sandwich! Add cream cheese, peanut butter, strawberry jam, Nutella, camembert or brie cheese with apricot jam, or anything that spreads well on a pound cake slice.
- Chocolate and raspberries. Chocolate spread on a waffle and topped with raspberries is a classic dessert. But what keeps you from making the same thing with pound cake?
- Ice cream and almond flakes. Put one or two scoops of your favorite ice cream on a slice of pound cake. Top everything with almond flakes, or crushed walnuts, or pistachio, or hazelnuts, or fruit.
- Lemon curd and pistachio. It’s not very difficult to make lemon curd. Whisk together fresh lemon juice, grated lemon zest, sugar, and eggs in a heavy saucepan, then stir in butter (cut into small cubes) and cook over moderately low heat, frequently whisking, until curd is thick enough.
- With ricotta and figs. A slice of pound cake works well with ricotta cheese, which is creamy and has a slightly sweet taste. Make a crown of sliced fresh figs on top, and you have a beautiful dessert!
75 SOURDOUGH RECIPES TO TRANSPORT YOUR SENSES TO TASTE ...
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- Picnicin’ Sourdough Pound Cake. Pound cake is my husband’s favorite dessert. It’s delicious and requires only basic ingredients most people keep in their kitchen.
- Sourdough Calzones. I love calzones. They’re an amazing Italian treat filled with cheese and other delicious ingredients. This recipe takes the traditional calzone one step further.
- Onion and Garlic Filled Bialy. Bialy isn’t a familiar recipe for many people. If you’re unfamiliar with it, it’s a loaf of bread which originated in Poland.
- Walnut and Rye Sourdough Bread. When your mind goes to sourdough, you might envision a plain loaf of bread with an interesting and delicious flavor. This recipe takes this a step further by incorporating rye and walnuts into a sourdough recipe.
- Sourdough in a Bread Machine. Many people love sourdough bread, but they don’t like it enough to make it from scratch. Sourdough takes more work than other types of bread because of the starter.
- Sourdough Breadsticks. If you’ve ever tasted sourdough bread, you know how delicious and tangy it is. The fermentation process adds a unique and wonderful flavor.
- Gluten Free Sourdough Starter. Making sourdough requires a starter. If you have a gluten allergy, you can feel as though this type of bread is out of the realm of what you can eat.
- Sourdough Breakfast Egg Casserole. I love overnight casseroles. They make breakfasts on important mornings a ton easier. This recipe is no different. It calls for sourdough bread in the bottom of the casserole, eggs, sausage, and cheese to top it off.
- Double Chocolate Sourdough Loaf. Do you love sourdough? Do you love chocolate? Do you have a sourdough starter in the works? If you answered yes to these questions, you have what you need to make this recipe.
- Sourdough French Toast. French toast is a delicious and filling breakfast. It’s a favorite for small children and adults alike. If you haven’t had French toast with sourdough bread, you’re missing out.
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- To the bowl of a food processor add the sugar, eggs and vanilla. If you are making the lemon or almond pound cakes, add those ingredients here as well. Let the machine run for about 10 seconds, until well combined. With the machine running, pour the hot melted butter down the feed tube in a slow, steady stream. Pour the mixture into a large bowl.
- Sift 1/3 of the flour mixture over the batter, then whisk gently until most of the lumps are gone. Repeat two more times until all the flour in incorporated.
10 EASY LEFTOVER CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published 2021-06-23Category Desserts, Recipe Roundup
- Birthday Cake Truffles. These are as good as they sound, and if you’ve ever been to Milk Bar, I know you’ve tried these and let out a little groan. The actual cake truffle here is a simple mix of leftover vanilla or Funfetti cake with vanilla frosting and a bit of extra milk for moisture.
- Cake Scraps Fudgy Brownie Recipe. This recipe is baking magic at its finest! Seriously, you won’t believe how simple and delicious these brownies come out.
- Cake Crumb Pudding. Bread pudding is a sweet, dense, and tasty way to use up stale bread. But did you know it doesn’t just have to be bread? When I worked in a bakery, we would take all the leftovers (cake, donuts, pastries, and more) and add them to the mix.
- Cake Pops. Cake pops can be made using any kind of cake and frosting you might have leftover, provided the flavors work together, of course. I don’t think chocolate cake would work too well with lemon frosting.
- Chocolate Cake Shake. I really enjoy a bit of texture in my milkshakes. Cookies and cream are a great example of that almost grainy texture from the blended Oreos.
- Pound Cake French Toast. Just when you thought French toast couldn’t get any better, with this recipe, nobody has to know you’re having cake for breakfast!
- Mango Trifle. Trifle is a layered dessert made using cake, custard/pudding, whipped cream, and usually a fruit layer. So, if you have some leftover vanilla cake, why not break it up and make this sunny little trifle?
- Grilled Pound Cake with Berries. I’ve mentioned toasting your leftover cake a couple of times in this post, but have you ever grilled cake before? If you’re already grilling meat and the BBQ is still hot, you’ll have to give this a go.
- Domino Cake. This is a very dense and fudgy cake scrap recipe. It’s pretty similar to a no-bake cake made using dates and nuts. The great part is, not only can you use chocolate or vanilla cake, but you can even throw in leftover cookies if you have them!
- Lemon Raspberry Trifle Recipe. This quick trifle recipe needs just four ingredients: leftover white, vanilla, or lemon cake, lemon pudding, whipped cream, and fresh raspberries.
THE BEST POUND CAKE - RECIPETIN EATS
From recipetineats.com
4.9/5 (21)Total Time 1 hr 40 minsCategory Sweet BakingCalories 280 per serving
- Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.
- Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4" loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)
- Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.
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