Best Granny Fosters Simple Pound Cake Recipes

BEST OLD-FASHIONED POUND CAKE

Steps:

• 1. Preheat oven to 325°.
• 2. In the bowl of a stand mixer fitted with the paddle, cream together the butter, cream cheese and sugar until light and fluffy with the mixer on medium speed. (No higher than medium).
• 3. Add each egg, one at a time, blending after each addition. Add both extracts.
• 4. Turn the mixer down to low and add the salt and the flour a little at a time until it is all added. Mix for another minute on low until the flour is completely incorporated.
• 5. Grease and flour a tube pan. Pour the cake batter into the pan and smooth the top with a spatula. Sprinkle a couple teaspoons of sugar evenly across the top of the batter.
• 6. Bake for 90 minutes in preheated oven or until a toothpick inserted in the center of the cake comes out clean. (If the cake is not finished at 90 minutes, let it cook for another ten minutes, checking again afterwards).
• 7. Remove the cake from the oven and set it on the counter and let it rest for 10 minutes. After ten minutes, run a butter knife around the outer edges of the tube pan. Lift the cake out from the pan's outer piece by pulling up on the center tube (while using a pot holder). Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.
• 8. Run the butter knife around the bottom of the cake, separating the bottom of the cake from the pan. Carefully and quickly turn the cake over onto your flat hand or plate, remove the pan's tube piece, and then flip the cake back right side up on a serving plate.
• 9. Serve with coffee, hot tea, whipped cream, fresh fruit, or other scrumptious things.

GRANDMOTHER'S POUND CAKE II

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.

GRANNY'S POUND CAKE

Steps:

• DO NOT PREHEAT THE OVEN.
• Mix butter and shortening until lightly mixed.
• Mix sugar in one cup at a time.
• Mix eggs in one at a time.
• Mix milk and flour in alternately.
• Grease bunt pan and pour in batter.
• Put your batter in a COLD oven.
• Bake at 300 degrees for 1 hour and 30 minutes, or till toothpick comes out clean.
• Remove from oven and then from pan.
• "Sweat" the cake, by wrapping it in wax paper and tinfoil, until it cools. This will make it moist. It won't be anywhere near as good if you don't do this.

GRANNY FOSTER'S SIMPLE POUND CAKE

Steps:

• Preheat the oven to 325°F. Lightly grease and flour a 10-inch Bundt or tube pan. Have all the ingredients at room temperature before you begin.
• Cream the sugar, butter, and salt in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
• Add the flour to the butter mixture in thirds, alternating with the cream and beginning and ending with the flour, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Add the vanilla and nutmeg and stir to combine.
• Spoon the batter into the prepared pan and spread evenly. Give the pan a rap on the counter to settle the batter and get rid of any air bubbles. Place the pan on the center rack of the oven and bake for 1 hour, undisturbed. Check the cake, rotate the pan, and bake for another 15 to 20 minutes, or until the cake is golden brown and a wooden skewer inserted in the center comes out clean.
• Remove the cake from the oven and cool in the pan for 15 to 20 minutes. Run a small knife around the outer and inner edges of the pan before turning the cake out onto a baking rack to cool. Slice and serve warm or at room temperature.
• This sticky-sweet treat brings out the kid in everyone, especially when served with a cool, tall glass of milk.
• Makes 1 sandwich
• Take 2 thin slices of Granny Foster's Simple Pound Cake (recipe above) and spread 1 slice with your favorite creamy caramel sauce. Sandwich the slices together and lightly coat the exterior of each with soft unsalted butter.
• Place the sandwich in a hot skillet and cook until the cake is toasted and light golden on both sides and the caramel is gooey and warm in the center. Serve warm topped with soft vanilla or dulce de leche ice cream.
• The first step in making most butter-based cakes, quick breads, and cookies is to cream butter and sugar until light and fluffy before beating in the eggs. This deceptively easy process-in which, essentially, lots of air is mixed into the batter-actually plays an important role in giving baked goods lots of lift and a nice, soft crumb. This is especially important in recipes like this pound cake, where eggs and air are the only leavening agents and must do all the "heavy lifting" on their own. Here's the idea: cream the butter and sugar on high speed until the texture turns from creamy and grainy to fluffy and smooth and the color lightens by a shade or two. This takes a good 3 minutes or more, so don't rush this part of the process. A general rule of thumb is that the more you beat the sugar, butter, and eggs, the better-but as soon as you add the flour, it's a completely different story. Once the flour is in the picture, the batter should be mixed as little as possible so it doesn't toughen.