OLD-FASHIONED POUND CAKE
In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.
Provided by Southern Living Editors
Categories Cakes
Time 3h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
- Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).
OLD FASHIONED POUND CAKE
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.
Provided by Emily Bruno
Categories Desserts
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a tube pan.
- Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
- Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
- Slowly incorporate the flour into the mixture one 1/2 cup at a time.
- Bake for 60 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.
Nutrition Facts : Calories 371 calories, ServingSize 12 people
OLD FASHIONED POUND CAKE II
This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Provided by Sylvia Zumpano
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g
OLD FASHIONED POUND CAKE 1972
Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 loaf pan size cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 325 degrees.
- Grease loaf pan. Can line if desired.
- Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
- Sift the flour and measure.
- Add the salt and mace.
- Sift all together once more.
- Add eggs one at a time, alternating with the flour to the creamed mixture.
- Beat until light and fluffy.
- Add the vanilla.
- Pour into prepared greased pan.
- Bake 325 degrees for 50 to 60 minutes.
- Using tester to test.
Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2
OLD-FASHIONED POUND CAKE
This will always remind me of my Grandma, she LOVED pound cake. Especially topped with sweetened strawberries and Cool Whip!
Provided by Wildflour
Categories Dessert
Time 1h35m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Cream butter and sugar until very light and creamy.
- Beat in eggs, one at a time, beating well after each.
- Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
- Add lemon rind and juice.
- Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
- Frost or glaze, or leave plain.
- *If wanting to make a half a recipe, use 5 eggs.
Nutrition Facts : Calories 3821.9, Fat 207.9, SaturatedFat 124, Cholesterol 1325, Sodium 1948.3, Carbohydrate 443.3, Fiber 5, Sugar 228.5, Protein 52.7
OLD FASHIONED POUND CAKE
This is a very easy recipe from the old time cook books, no fancy baking, just down to earth cooking, and taste so good!!
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter. Add sugar to butter and beat until real creamy. Add egg yolks, one at a time. Add flour, salt, baking powder and vanilla. In a small bowl, beat egg whites until stiff. Blend egg whites into batter.
- Bake in 325F oven for 1 hour.
Nutrition Facts : Calories 378.4, Fat 18, SaturatedFat 10.5, Cholesterol 146.4, Sodium 271.6, Carbohydrate 49.6, Fiber 0.6, Sugar 33.6, Protein 5.5
OLD-FASHIONED POUND CAKE
Make and share this Old-Fashioned Pound Cake recipe from Food.com.
Provided by PugMomma Brenda
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
- Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.
Nutrition Facts : Calories 1245.5, Fat 65.6, SaturatedFat 39.4, Cholesterol 401.5, Sodium 319.7, Carbohydrate 150.8, Fiber 1.7, Sugar 101.1, Protein 14.7
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