Red Dress Vanilla Rose Pound Cake Recipes

RED VELVET POUND CAKE

Steps:

• Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
• Add egg and vanilla, beating until combined; set aside.
• Preheat oven to 325°.
• Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
• In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vinegar and vanilla.
• In a medium bowl, combine flour, cocoa, salt, and baking soda.
• Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• Spoon half the batter into prepared pan.
• Top evenly with cream cheese filling.
• Spoon remaining batter over filling.
• Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan, and cook completely on a wire rack.
• Garnish with powdered sugar, if desired.

RED VELVET POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. For the cake, in a mixing bowl, combine the butter, shortening, and sugar, and cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the food coloring and vanilla. Stir together the flour and salt; add this to the creamed mixture alternately with the milk, beating well. Pour the batter into the prepared pan. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a rack to cool completely.
• While the cake cools, make the frosting: Combine the cream cheese and butter and blend until smooth. Stir in the vanilla, mixing well. Gradually add the sugar, beating until creamy. If necessary, add a little milk to achieve a spreading consistency.
• Frost the cake.

RED VELVET POUND CAKE BY ROSE

Steps:

• Using a 10 inch tube pan, prepare:grease and flour set aside. Preheat oven 325.
• Cake: In mixing bowl combine, butter, shortening and sugar and cream until light and fluffy. Add eggs one at a time beating after each addition. Stir in the food coloring and vanilla. Stir together in seperate bowl flour and salt; add this to the creamed mixture alternately with the milk, beating well. Pour batter into prepared pan. Bake 1 hour 20 minutes, check for doneness. Cool cake in pan at least 15 minutes, turn out onto rack to cool completely.
• I just use a confectioners sugar drizzle with milk and vanilla. I don't frost the whole cake but I'm sure it would be great. To me it wouldn't be a pound cake frosting the whole thing. Do what your taste calls for, have fun with it. Enjoy

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

RED DRESS VANILLA ROSE POUND CAKE

Steps:

• Preheat the oven to 350 °F.
• Butter a loaf pan (8.5" x 4.5" x 2.5"), sides as well as the bottom.
• Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside.
• Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside.
• In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter.
• And in a cup stir together milk, lemon juice, and lemon rind.
• Separate the dry ingredient mixture and the milk mixture into three portions each.
• Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next.
• Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
• Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.