GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
125 YEAR OLD POUND CAKE
Steps:
- 125-Year-Old Walnut Pound Cake Ingredients 1/2 pound butter, at room temperature 1/2 cup shortening 3 cups sugar 5 eggs, at room temperature 1 teaspoon vanilla extract Directions Preheat oven to 325 degrees. Cream butter and shortening. Add sugar, beat well. Add eggs, one at a time, beating well after each. Add flavoring and beat. Mix 1/4 cup flour with the nuts. Mix baking powder into the remaining flour and add to the wet mixture alternately with cream, starting and ending with flour. Fold in nuts. Bake in a large greased and floured tube pan for 1 hour and 20 minutes. Do not open oven during the first hour of baking.
125 YEAR-OLD WALNUT PARTY POUND CAKE
Make and share this 125 Year-Old Walnut Party Pound Cake recipe from Food.com.
Provided by Cecily Parsley
Categories Breads
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Cream butter and shortening. Add sugar and beat until very light. Add flavouring and beat again. Add flour mixed with baking powder, alternating with milk, starting and ending with flour. Fold in walnuts.
- Pour into a tube pan that has been greased and floured. Use one very large pan, size 4 3/4 x 9 inches and bake for 80 minutes. Or use two regular pans, size 3 1/2 x 9 inches and bake for 70 minutes. Bake at 325 degrees. Do not open oven door during the first hour.
Nutrition Facts : Calories 769.2, Fat 41.6, SaturatedFat 17.2, Cholesterol 150.8, Sodium 245.5, Carbohydrate 91.3, Fiber 1.9, Sugar 60.4, Protein 10.9
THE 1896 ONE POUND-POUND CAKE
Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896
Provided by TGirl
Categories Dessert
Time 1h30m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add egg yolks, beat until thick and lemon colored.
- In seperate bowl, beat egg whites until stiff peaks form.
- Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
- Beat vigorously for 5 minutes.
- Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Nutrition Facts : Calories 308.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 118.2, Sodium 135, Carbohydrate 33.5, Fiber 0.5, Sugar 19.1, Protein 4.4
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
HOLIDAY POUND CAKE
This cake is attractive and it tastes good, too. I'm always asked for the recipe. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.
Nutrition Facts :
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