Colettas Pound Cake Recipes

CLASSIC POUND CAKE

Steps:

• Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
• Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
• Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
• Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
• Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

GRANDMA'S TRADITIONAL POUND CAKE

Steps:

• Start with a cold oven. Do not preheat!
• Cream together butter, margarine, shortening and sugar in a large mixing bowl until creamy.
• Add eggs, one at a time, beating well after each.
• Mix together flour and baking powder; add to batter alternately with milk and vanilla.
• Pour into a well greased and floured Bundt pan. Be sure to grease all the way to the top of the pan and in center to ensure it doesn't stick coming out of the pan.
• Put into a cold oven and set at 325 degrees F.
• Bake for 1 hour and 15 minutes. Check for doneness; bake up to 15 additional minutes if needed.
• Cool in pan for 15 minutes before inverting pan.

COLETTE'S WHITE CAKE

Steps:

• Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
• Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
• Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.

COLETTA'S POUND CAKE

Steps:

• Place butter, eggs and sugar in a large bowl and beat with electric mixer. Beat at cream speed until light and fluffy.
• Sift cake flour and baking powder in a separate bowl, set aside. Mix flavoring and milk in a measuring cup, set aside.
• Turn mixer to cake mixing speed or medium speed. Alternating between the set aside flour and milk components add to creamed butter, eggs and sugar mixture. Always starting and ending with flour, beating until smooth after each addition. Scrape side of bowl as necessary. When all the flour and milk are added beat approximately 3 minutes.
• Pour batter into a greased and floured tube pan. After filling pan with cake batter, hit pan bottom on table a few times to prevent holes in cake.
• Bake at 325 degrees in preheated oven for 1 hour 10 minutes. ALL OVENS HEAT DIFFERENTLY, BAKING TIME MAY VARY. CAKE IS DONE WHEN IT PULLS AWAY FROM SIDES OF THE PAN.

PIñA COLADA POUND CAKES

Steps:

• Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
• In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
• Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
• In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.