Soul Warming Pound Cake Recipes

SOUL WARMING POUND CAKE

Steps:

• Beat butter in sugar in large bowl until smooth and creamy with hand mixer.
• Add eggs, a small amount at a time, and beat well after each addition.
• When all of eggs are mixed in, add vanilla flavoring, milk. and flour and beat until all ingredients are combined.
• Grease and flour 2 loaf pans. Pour batter into each pan until it is about ¾ full.
• Place in 350 degrees Fahrenheit oven. Bake until toothpick inserted into cake comes out clean (approximately 15-25 minutes).
• Let cake cool for 5 minutes, then carefully invert onto large plate or platter.
• Slice cake into desired thickness and serve warm.

BRAM BRACK SOUL CAKES

Steps:

• Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth.
• Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture.
• Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic.
• Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled.
• Divide in half and place each in a greased 7" cake tin. Cover and let rise again for 30 minutes.
• Bake in a 400 degree oven for about 1 hour, or until it tests done.
• Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes.
• Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered.

POUND CAKE

Steps:

• Preheat the oven to 350.
• Butter and flour the bottom and sides of a 10-inch tube pan or a bundt pan.
• In a large bowl, cream together the butter and sugar until they are light and fluffy.
• Add eggs, one at a time, beating well after each. Set aside.
• Sift together the flour, baking powder, and salt in a separate bowl.
• Mix the milk together with the vanilla in another separate bowl.
• Add the flour mixture and milk mixture to the creamed butter/sugar alternating dry and wet. Start and end with dry. Do not overmix. Mix by hand, just enough to blend.
• Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool in the pan for 10 minutes, then turn it out onto a plate.
• Allow to cool completely before slicing. If desired, dust with sifted powdered sugar, or drizzel with a glaze made from powdered sugar and milk or water.
• Variations follow. The above is the plain poundcake recipe. Below is lemon poundcake, blueberry poundcake, or mocha-swirl poundcake.
• Lemon Poundcake: replace the vanilla above with lemon extract. Also add 1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest.
• Blueberry poundcake: Make the Lemon Poundcake variation above and gently fold in 2 cups of fresh blueberries with the last addition of dry ingredients.
• Mocha-Swirl poundcake: Replace milk in the standard recipe with 1 cup strong black coffee. After mixing up the batter, take about 1/3 of the batter and add 1 oz of melted, unsweetened chocolate (1 square). Spread the plain batter into the pan. Spoon the chocolate batter on top in clumps and then use a knife to swirl the dark and light batters together.