Best Aunt Rosés Pound Cake Recipes

GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
• In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
• Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition.
• Add in the vanilla extract. Mix to combine.
• Combine the flour, baking soda and salt in a bowl.
• With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
• Pour batter into prepared pan. Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
• Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
• Place on a cake stand and cool completely before covering.

AUNT ROSé'S POUND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
• Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
• Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

AUNT MINNE LEE'S POUND CAKE

Steps:

• 1. Do NOT preheat your oven.
• 2. Cream butter and shortening together in a large mixing bowl until well blended. Add sugar, lemon and vanilla extracts.
• 3. In a medium bowl, sift and measure 2 cups of flour. Sift and measure twice more. Gradually add four into the creamed butter/sugar mixture.
• 4. Add the eggs, one at a time, mixing at medium speed and being careful not to over beat.
• 5. Pour the mixture into a prepared bundt pan that has been sprayed with cooking oil.
• 6. Place the bundt pan in a COLD oven and bake at 275 degrees for 1 hour or a tooth pick comes out clean.
• 7. Remove from oven and allow to cool completely in pan. Turn out onto a cake plate. Glaze if you like, but I am a plain pound cake gal. Enjoy!

"AUNT JOHNNIE'S" POUND CAKE

Steps:

• Preheat oven to 300ºF.
• Lightly grease and flour a 10 inch Bundt pan.
• Cream shortening, butter and sugar until light and fluffy with an electric mixer
• (This will take a while).
• Add eggs one at a time, beating well after each addition.
• Beat in almond extract.
• In another bowl, combine baking powder and flour.
• Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
• Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
• Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

AUNT'S RUTH POUND CAKE RECIPE

Steps:

• Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean. ShareThis

AUNT FAYE'S POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker's Joy.
• 2. Mix ingredients for cake together until smooth. Do not overmix.
• 3. Pour batter into pan and bake for 55 -65 minutes until done (Use the fork or tooth pick test). Allow to cool for about 10-15 minutes and invert to serving dish.
• 4. While cake is cooling mix powdered sugar and lemon juice to desired texture. It is only a glaze, so it should been a thick nectar consistency.
• 5. Pour glaze over cake a little at a time spreading with the back of a spoon allowing it to soak into the still warm cake.
• 6. Serve warm or room temperature.....it doesn't matter!

POUND CAKE-AUNT SUE'S FAMOUS RECIPE - (3.8/5)

Steps:

• Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature. In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated. Stir in the vanilla. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

AUNT ROSE'S SORGHUM CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 9" baking pan.
• Cream the sugar and butter together.
• Add sorghum and mix.
• Sift together flour, baking soda and cinnamon in another bowl.
• Stir dry ingredients into the creamed mixture.
• Stir the boiling water into the batter; it will foam up.
• Bake about 45 minutes or until it springs back after being pressed lightly.