GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
GRANNY'S POUND CAKE
My Granny was a wonderful Southern cook. I can't remember ever going to her house and their not being a pound cake.
Provided by treehug
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 5
Steps:
- In LARGE bowl, cream butter and sugar.
- Add eggs, one at a time, and beat well.
- Slowly add flour and flavoring beat for 5 minutes.
- Pour into greased and floured tube or Bundt pan.
- Bake at 300° for 1 hour and 45 minutes.
Nutrition Facts : Calories 5725.2, Fat 310.1, SaturatedFat 184.9, Cholesterol 2001.1, Sodium 2392.9, Carbohydrate 664.5, Fiber 10.1, Sugar 373, Protein 79.4
GRANNY'S POUND CAKE
This is my Granny's pound cake. One year my dad took one to work with him. All of the men he worked with were asking him if they could buy a cake from Granny. She sold those cakes for $20 each and had to tell my dad she wasn't making any more before they left her alone. That's how she got her Christmas money that year, and it was a very good Christmas. She passed away about 2 years ago, and I thought this recipe was lost. Fortunately my Grandma had it and now I have it. Here it is.
Provided by Stephanie
Categories Dessert
Time 2h15m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- DO NOT PREHEAT THE OVEN.
- Mix butter and shortening until lightly mixed.
- Mix sugar in one cup at a time.
- Mix eggs in one at a time.
- Mix milk and flour in alternately.
- Grease bunt pan and pour in batter.
- Put your batter in a COLD oven.
- Bake at 300 degrees for 1 hour and 30 minutes, or till toothpick comes out clean.
- Remove from oven and then from pan.
- "Sweat" the cake, by wrapping it in wax paper and tinfoil, until it cools. This will make it moist. It won't be anywhere near as good if you don't do this.
Nutrition Facts : Calories 7637.4, Fat 344.1, SaturatedFat 83.8, Cholesterol 1373, Sodium 2943.5, Carbohydrate 1056.8, Fiber 10.1, Sugar 769.2, Protein 102.7
BANANAS FOSTER POUNDCAKE
Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing - keep a lid nearby to smother any flames - or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don't forget to add that scoop of ice cream and a dollop of fresh whipped cream. You'll thank us later.
Provided by Millie Peartree
Categories snack, cakes, dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
- Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
- Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
- Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
- Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
- Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
- Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
- Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
- Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
- While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
- Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.
FANNIE FARMER'S POUND CAKE
I found this recipe on television over 20 years ago. It consistently is the best pound cake I have made. It has been adapted for modern times. A true pound cake is a pound each of butter, sugar, flour and eggs. This recipe is half.
Provided by Maureenie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar with electric mixer.
- Beat eggs into mix.
- Stir in flour, salt, vanilla. Beat vigorously.
- Pour into greased and floured loaf pan.
- Bake at 350 degrees for 70-80 minutes.
Nutrition Facts : Calories 347.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 235.4, Carbohydrate 43.3, Fiber 0.5, Sugar 29.4, Protein 4.7
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