PAULA DEEN POUND CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a tube pan generously with butter and lightly coat with flour. Shake off the excess flour.
- In a large bowl, combine the butter and shortening. Beat at medium speed for 4-8 minutes, or until the mixture is light and fluffy. Add the eggs, 1 by 1, beating after every addition.
- In a separate bowl, combine the baking powder, salt, flour, and sugar.
- Gradually pour the dry ingredients into the butter-egg mixture alternately with the milk, ending with the dry ingredients. Beat after every addition, until well-combined. Stir in the vanilla.
- Pour the batter into the greased pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Flip it over onto a wire rack and allow it to cool completely.
Nutrition Facts :
TRADITIONAL POUNDCAKE
Steps:
- Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries.
FIELD DAY POUNDCAKE
Every cook needs a go-to poundcake recipe, and this one, adapted from Denise Moseley of Houston, is just that. It's nothing fancy - just butter, flour, sugar, eggs, vanilla, heavy cream and salt - but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it's the sort of cake you wouldn't mind snacking on all day. (A few tips: Be sure to butter and flour the pan meticulously, and let the cake cool for a full 10 minutes before unmolding it from the pan. Also, do take time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb. Lastly, if you're the type of person who sprinkles salt on their chocolate chip cookies before baking, consider adding an extra pinch or two of salt to the batter.)
Provided by Jennifer Steinhauer
Categories cakes, dessert
Time 1h45m
Yield 1 large Bundt cake or 2 loaf cakes
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Generously butter and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.
- Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.
- Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.
- Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 118 milligrams, Sugar 25 grams, TransFat 1 gram
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