CRUSTY TOP, SOUR CREAM POUND CAKE
This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake.
Provided by out of here
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and measure; resift twice with soda.
- Set aside.
- Cream oleo and add the sugar slowly, beating constantly to cream well.
- Add eggs, 1 at a time, beating after each addition.
- Stir in sour cream.
- Add flour mixture, 1/2 cup at a time, beating well.
- Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
- Bake in 325°F oven about 1 1/2 hours.
- Place pan on rack to cool 5 minutes.
- Loosen cake around edge of pan.
- Turn cake onto rack to cool completely.
Nutrition Facts : Calories 381, Fat 6.5, SaturatedFat 3, Cholesterol 103, Sodium 78.2, Carbohydrate 74.6, Fiber 0.8, Sugar 50.8, Protein 6.8
OLD FASHIONED POUND CAKE WITH A CRUNCHY TOP
Absolutely delicious recipe for an old fashioned pound cake that bakes up with the most delectablecrunchy top crust.
Provided by Nikki Wills
Categories dessert
Time 1h25m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Cream the sugar and vegetable shortening (Crisco) together. Add the eggs, one at a time, beating after each addition.
- Mix all the dry ingredients together (flour, salt, baking soda). Add the wet ingredients (vanilla and buttermilk). Alternate adding the wet and dry ingredients (about 1/3 of the quantity at a time), mixing after each addition.
- Divide batter between two bread loaf pans.
- Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Reduce the heat to 300 and bake for another 15 or so minutes, until a toothpick stuck in the center of the cake comes out clean.
CRUNCHY POUND CAKE
I found this on another site, but I don't know who posted it first. I haven't tried it yet, but at least 6 other posters raved about it. . .
Provided by CCLady
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325º.
- Grease and flour bundt pan.
- Combine butter and shortening in mixer bowl.
- Add eggs and blend well.
- Add other ingredients.
- Beat on medium speed for 10 minutes.
- Pour into pan.
- Bake 70 minutes or until golden brown.
- Cool in pan 10 minutes.
Nutrition Facts : Calories 290.9, Fat 14.2, SaturatedFat 5.8, Cholesterol 94.6, Sodium 140.2, Carbohydrate 37.2, Fiber 0.4, Sugar 25.3, Protein 4
CRUSTY CREAM CHEESE POUND CAKE
This is a delightful pound cake with a moist interior and a crusty top. It is a secret family recipe that I don't really mind sharing outside of people I know.
Provided by Mazdachef
Categories Dessert
Time 2h20m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Butter and flour one Bundt pan. Preheat oven to 325°F.
- Cream together butter, cream cheese, and shortening.
- Add sugar and beat until the mixture is light and fluffy.
- Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
- Stir in vanilla and pour into prepared bundt pan.
- Cook for 1 hour and 15-20 minutes or until tester comes out clean.
Nutrition Facts : Calories 622, Fat 33.3, SaturatedFat 16.8, Cholesterol 167.2, Sodium 200.6, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 8
SUGAR CRUST POUNDCAKE WITH SHERRY SAUCE
Steps:
- Preheat oven to 300 degrees F.
- In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
- Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
- Makes 3/4 cup
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.
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.
BETTER THAN GRANDMA'S POUND CAKE
This has to be the BEST old time pound cake ever. It is so dense and has a crunchy crust. A favorite in our family. This cake is often requested for birthdays. It is great with fruit and whipped cream.
Provided by Jenny White
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together sugar, margarine and Crisco.
- Beat in eggs, one at a time.
- In a separate bowl, mix the flours together.
- Add flours to the cream mixture, alternating with the milk.
- Add the vanilla.
- Beat for 10 minutes, scraping down the bowl several times.
- Pour into greased and floured tube pan.
- Place in a COLD oven.
- Bake at 300 degrees Fahrenheit for 1 hour to 1 hour 30 minutes or until tooth pick comes out clean. Note: Sometimes this cake has taken up to 2 hours to bake. It all depends on the oven. You don't want to raise the oven temperature because the crust won't form properly.
- Allow cake to cool in pan for 30 minutes and then run a butter knife around the edges before removing it from the pan.
Nutrition Facts : Calories 563.1, Fat 26.8, SaturatedFat 6.4, Cholesterol 91, Sodium 415.3, Carbohydrate 74.9, Fiber 0.8, Sugar 50.3, Protein 6.6
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
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