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.
WHITE WINE POUND CAKE
I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit.
Provided by Donna Sallstrom
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 2h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
- Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
- Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
- Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 54.2 g, Cholesterol 72.9 mg, Fat 23.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 5.7 g, Sodium 407.3 mg, Sugar 39.5 g
SPICE POUND CAKE
Very rich pound cake is delicious cut into very thin slices with fresh fruit or nutmeg icecream recipe#71685. Recipe source: Bon Appetit (March, 1982)
Provided by ellie_
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees F.
- Grease and flour 9x5-inch loaf pan.
- Sift flour.
- Resift flour (flour is sifted twice) with baking powder and salt.
- Set aside.
- Combine next six ingredients (sugar- allspice) in large bowl.
- Beat on high speed for 5 minutes or until light.
- Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
- Add dry ingredients alternately with milk, beginning and ending with milk.
- Pour batter into prepared pan.
- Bake for 1 1/2 hours or until toothpick test comes out clean.
- Cool for 10 minutes before turning out onto cooling rack.
Nutrition Facts : Calories 4008.3, Fat 206.4, SaturatedFat 124.7, Cholesterol 1139.6, Sodium 2055.4, Carbohydrate 500, Fiber 7.7, Sugar 302, Protein 50.8
SPICED POUND CAKE
From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,
Nutrition Facts : Calories 392 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 262mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
WHITE SPICE POUNDCAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour one 6-cup fluted tube pan or loaf pan; if using a loaf pan, grease, line the bottom with parchment or wax paper, and then grease again and flour.
- In a medium-size bowl, lightly combine the milk, egg whites and brandy.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate. Scrape down the sides. Add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will almost fill the pan. Bake 40 to 50 minutes in a fluted tube pan (45 to 55 minutes in a loaf pan) or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (The cake should start to shrink from the sides of the pan only after removal from the oven.)
- For an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark 6 inches long down the middle of the cake. This must be done quickly so the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
- Let the cake cool in the pan on a rack for 10 minutes and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting reinvert so the top is up. Cool completely before wrapping airtight.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 181 milligrams, Sugar 20 grams, TransFat 1 gram
GINGERBREAD POUND CAKE
Make and share this Gingerbread Pound Cake recipe from Food.com.
Provided by Audrey M
Categories Brunch
Time 1h15m
Yield 10 inch cake
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar.
- Add eggs, one at a time, beating after each egg is added.
- Combine flour, soda, and spices; set aside.
- Combine molasses and sour cream.
- Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture.
- Mix just until blended after each addition.
- Pour batter into a greased and floured 10 inch Bundt pan.
- Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan for 15 minutes then remove and cool completely on a wire cake rack.
- Sprinkle with powdered sugar.
- Serve with Lemon sauce, if desired.
- Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth.
- Cook over medium heat, stirring until smooth and thickened.
- Add remaining ingredients; cook until heated.
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