STATE FAIR POUND CAKE
I found this buried under lots of stuff on my bulletin board and wanted to make sure I didn't lose it. This is "Mrs. Schoen's" recipe.
Provided by mary winecoff
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Have all ingredients at room temperature.
- In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
- Add eggs, one at a time, and beat well.
- Add coconut and butternut flavoring.
- Sift together flour and baking powder in a bowl.
- Alternately add flour mixture and milk into creamed mixture; mix until combined.
- Pour batter into a greased and floured tube pan.
- Bake 1 3/4 hours or until the cake tests done.
Nutrition Facts : Calories 578.4, Fat 27.4, SaturatedFat 13.1, Cholesterol 149.3, Sodium 169.7, Carbohydrate 77.9, Fiber 0.6, Sugar 50.3, Protein 6.8
TRUE POUND CAKE
Follow step-by-step, photo illustrated instructions to make this True Pound Cake. Consisting of one pound each of Eggs, Flour, Sugar and Butter, this recipe is referred to as the "True" recipe for making pound cake. Dating back to the 1700's, this version is a bit more dense than today's pound cakes, but well worth adding to your recipe box.
Provided by Steve Gordon
Categories Desserts
Time 2h30m
Yield Varies, according to slices.
Number Of Ingredients 5
Steps:
- Butter and eggs should be at room temperature before mixing.
- Weigh out one pound, or 3 ¾ cups of All-Purpose Flour
- Remove 7 Tablespoons of the flour and place back in bag.
- Add 7 Tablespoons of Corn Starch to the flour.
- Sift the flour and corn starch together, 3 to 4 times, set aside.
- Sift the Confectioners Sugar into another small mixing bowl.
- In a large mixing bowl, beat the softened butter on high speed until light and fluffy, about 5 minutes.
- Gradually add sugar to butter, beating continuously, until it's well incorporated, light and fluffy.
- Add eggs, one at a time, beating briefly, but well, after each addition.
- Scrape down the sides of the bowl as needed.
- Gradually add flour, beating briefly, but well, after each addition, until mixture is smooth.
- Add flavoring, beat just until incorporated.
- Use a spatula to scrape down the sides of the bowl and fold together a time or two.
- Grease and flour pan, making sure you don't leave any lumps of flour in the corners.
- Spoon the mixture evenly into the prepared pan. Level top gently with a spoon.
- Gently spread batter up the sides and center cone of the pan, pulling batter from the middle.
- Place cake on middle rack in a COLD oven.
- Bake at 275ºF for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached.
- Remove pan from oven and let cool on a wire rack, for 20-30 minutes.
- Carefully flip pan over and remove cake.
- Let cake cool completely before slicing.
- Enjoy!
KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE
This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!
Provided by Taylor Piercefield
Categories Desserts Cakes Pound Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
- Mix flour, baking powder, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 75.1 g, Cholesterol 140.1 mg, Fat 25.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 15.5 g, Sodium 339.1 mg, Sugar 51.2 g
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- Lemon Cake. My mind has been on a lemon cake for a while now. The idea of a light and airy cake, giving you both sweet and natural flavors sounds delicious.
- Shirley Temple Cake. Still having the natural flavors on my mind, I think this recipe looks delicious. I like the cherries and the fact that there is no actual icing, instead, they have a sugarcoating overtop the cake.
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