CLASSIC POUND CAKE
Provided by Virginia Willis
Time 1h35m
Yield One 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
- Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
- Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.
VIRGINIA POUND CAKE
Rich and velvety, this cake contributed as much toward making Virginia famous as Brunswick stew. Since pound cake uses no baking powder and depends entirely upon eggs and air for leavening, its success depends upon the length of time it is beaten. If beaten by hand, an hour is not too long. Use an electric beater if possible. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h50m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F and grease/flour two loaf pans.
- Cream butter, gradually add sugar, beating well after each addition.
- Beat egg whites to stiff peaks.
- Beat egg yolks until thick and lemon colored; add to creamed mixture.
- Add brandy.
- Sift flour and mace; add alternately with stiffly beaten egg whites.
- Pour into prepared pans and bake for 90 minutes.
Nutrition Facts : Calories 3736.6, Fat 211, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 1662.4, Carbohydrate 406.1, Fiber 3.9, Sugar 229.4, Protein 52
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
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VANILLA POUND CAKE – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 1 hr 20 minsCategory DessertCalories 420 per serving
- In a bowl, sift together the flour, baking powder, and salt. In a large liquid measuring cup, combine the milk, eggs, and the scraped vanilla seeds.
- In the bowl of a heavy-duty mixer fitted with the paddle, beat together the butter, shortening, and sugar on medium speed until light and fluffy.
- Add the flour and milk mixtures to the butter mixture in 3 batches, alternating between dry and liquid, beginning and ending with the flour mixture, occasionally scraping down the sides of the bowl. Fill the prepared pan with batter. It should be no more than 2/3 full.
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