True Pound Cake Food

TRUE POUND CAKE

Steps:

• Butter and eggs should be at room temperature before mixing.
• Weigh out one pound, or 3 ¾ cups of All-Purpose Flour
• Remove 7 Tablespoons of the flour and place back in bag.
• Add 7 Tablespoons of Corn Starch to the flour.
• Sift the flour and corn starch together, 3 to 4 times, set aside.
• Sift the Confectioners Sugar into another small mixing bowl.
• In a large mixing bowl, beat the softened butter on high speed until light and fluffy, about 5 minutes.
• Gradually add sugar to butter, beating continuously, until it's well incorporated, light and fluffy.
• Add eggs, one at a time, beating briefly, but well, after each addition.
• Scrape down the sides of the bowl as needed.
• Gradually add flour, beating briefly, but well, after each addition, until mixture is smooth.
• Add flavoring, beat just until incorporated.
• Use a spatula to scrape down the sides of the bowl and fold together a time or two.
• Grease and flour pan, making sure you don't leave any lumps of flour in the corners.
• Spoon the mixture evenly into the prepared pan. Level top gently with a spoon.
• Gently spread batter up the sides and center cone of the pan, pulling batter from the middle.
• Place cake on middle rack in a COLD oven.
• Bake at 275ºF for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached.
• Remove pan from oven and let cool on a wire rack, for 20-30 minutes.
• Carefully flip pan over and remove cake.
• Let cake cool completely before slicing.
• Enjoy!

THE VERY BEST POUND CAKE

Steps:

• Cream flour and butter together until smooth. I do this part in my stand mixer.
• Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
• Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
• Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
• Bake @ 300° for 1 ½ hours or until tests done with toothpick.

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.

THE 1896 ONE POUND-POUND CAKE

Steps:

• Cream butter and sugar.
• Add egg yolks, beat until thick and lemon colored.
• In seperate bowl, beat egg whites until stiff peaks form.
• Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
• Beat vigorously for 5 minutes.
• Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.

RUM POUND CAKE

Steps:

• Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
• In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour and baking powder.
• In a small bowl, combine milk, rum and vanilla.
• Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
• Pour batter into prepared pan; sprinkle evenly with chopped pecans.
• Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
• Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
• Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
• Rum Glaze:.
• In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.