OLD FASHIONED POUND CAKE
7 simple ingredients make up this classic, old fashioned pound cake. It's thick and rich with a golden interior. Top with a sweet vanilla glaze for a simple dessert.
Provided by Julie Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
- In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.
- Add the sugar and beat until the mixture is light and fluffy.
- Mix in the vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.
- Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
- Allow the cake to cool for 5 minutes, then invert it to a serving plate.
- To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.
- Drizzle the glaze over the top of the cake.
- Serve with raspberry sauce, caramelized bananas or fresh fruit.
Nutrition Facts : ServingSize 139 g, Calories 476 kcal, Carbohydrate 57 g, Fat 25 g, Protein 7 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 158 mg, Sodium 287 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 9 g
OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE
Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time"
Provided by Debber
Categories Dessert
Time 3h45m
Yield 1 big bowl, 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
- In a large bowl, mix pound cake dry ingredients; set aside.
- In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
- Now begin adding the flour in about half-cup portions, mixing well after each.
- Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
- Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
- Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
- When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
- WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
- CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
- BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
- JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
- ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
- Drizzle 3-4 tablespoons of berry juice over the cubes.
- Spread one fourth of cream cheese mixture over the cake cubes.
- Sprinkle one teaspoon of cocoa over this, then some crushed berries.
- REPEAT this twice. Add about half of the reserved berries to the last layer.
- Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
- Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).
Nutrition Facts : Calories 999.6, Fat 59.4, SaturatedFat 35.9, Cholesterol 322.3, Sodium 685.9, Carbohydrate 105.9, Fiber 4.2, Sugar 65, Protein 14
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
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