Addies Pound Cake Recipes

ADDY'S POUND CAKE (AMERICAN GIRL COLLECTION)

Steps:

• Grease a loaf or bundt pan with shortening. Add about a tablespoon of flour and shake around pan to coat evenly. Set aside. Preheat oven.
• Separate eggs into small bowls.
• Unwrap the sticks of butter. Cut the butter into small, manageable one-inch long portions and place them in a heavy, cool mixing bowl.
• Add 1/4cup of sugar to bowl.Set your mixer to its lowest speed and mix the butter and sugar until no clumps remain. Turn your mixer to medium speed and continue to mix for about two minutes while regularly scraping off beater buildup with a rubber spatula.Continue to add 1/4 cup of sugar at a time and keep mixing.
• Blend until fluffy and smooth.
• Beat eggs yolks and mix well. Add to sugar mixture.
• Add vanilla.
• Sift dry ingrdients together and gradually add into the sugar mixture.
• Take the egg whites and beat until stiff.
• Gradually add the whites to your sugar mixture.
• Pour your batter into prepared pan.
• Place in a 350 degree oven for 35 minutes.
• Turn down temp to 325 and cook for another 25 minutes.
• Cake is ready when a toothpick inserted into the center comes out clean. Cool at least 10 minutes before removing from pan.

OTIS LEE'S DETROIT FAMOUS POUNDCAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a 10-inch/12-cup Bundt pan.
• Make the cake: In a large bowl, combine softened butter, cream cheese and granulated sugar. Using a hand mixer, beat on high speed until creamy, 3 to 4 minutes. Rinse the beaters and in a separate large bowl, add eggs and beat until light in color and fluffy, about 5 minutes. (The fluffier the eggs, the fluffier the cake.) Add the beaten eggs, vanilla and lemon extracts to the butter and cream cheese mixture and beat on low speed until just combined. Scrape down the sides of the bowl.
• In another large bowl, add cake flour, cornstarch, baking powder and salt; whisk to combine. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Increase the speed to high and beat until fluffy, about 5 minutes. Transfer to the prepared pan.
• Bake for 45 minutes to 1 hour, until golden brown and a cake tester comes out clean. (Do not open the oven door before 20 minutes have passed, as the temperature shift can flatten the cake.)
• While the cake bakes, make the glaze: In a small saucepan over low heat, combine cream cheese, butter and confectioners' sugar and whisk until smooth. Bring to a simmer. Remove from heat, and add lemon juice to taste and to adjust consistency. (Icing should be thin enough to drizzle, but still retain some body.)
• When the cake is done, remove from the oven, and unmold immediately to a plate or serving platter. Pour the glaze over the top. (Doing this when the cake is warm helps the glaze soak in.) Serve warm or at room temperature. To store, wrap in plastic wrap and refrigerate for up to a week or freeze for several months.

ADDIE'S POUND CAKE

Steps:

• Cream butter and sugar. Add eggs one at a time. Sift flour three times. Add flour and whipping cream alternately to butter mixture. Add extracts. Grease steeple pan. Bake on middle rack for 1 1/2 hours at 350 degrees.
• Cool for 15 minutes then invert pan.