Best Mary Wood Pound Cake Recipes

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JUST MARRIED THREE-TIER POUND CAKE



Just Married Three-Tier Pound Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 20 servings

Number Of Ingredients 16

3 cups (6 sticks) margarine, such as Blue Bonnet, at room temperature, plus more to grease pans
Two 1-pound boxes confectioners' sugar, boxes reserved
12 large eggs, at room temperature
2 pounds sifted cake flour, plus more to dust pans
2 teaspoons vanilla extract
Buttercream Frosting, recipe follows
White Cream Decorator Frosting, recipe follows
1 1/2 cup (3 sticks) butter, at room temperature
2 pounds confectioners' sugar
8 to 10 tablespoons light cream or milk
3 teaspoons clear vanilla extract
3/4 cup solid white vegetable shortening, such as Crisco
1 pound confectioners' sugar
Pinch of salt
1 1/2 teaspoons clear vanilla extract
Food coloring, optional

Steps:

  • Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
  • Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
  • Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
  • Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
  • Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
  • With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
  • Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
  • Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.

MOOSEWOOD POUND CAKE



Moosewood Pound Cake image

This is a rich and delicious pound cake from the Moosewood Cookbook. I have made this in a bundt pan or in two loaf pans.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 7

1 lb sweet butter, room temperature
3 cups sugar
6 eggs, room temperature
1 cup milk, room temperature
2 teaspoons vanilla extract
1 tablespoon baking powder
4 cups flour

Steps:

  • Preheat oven to 350.
  • Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Sift together dry ingredients.
  • Mix together milk and vanilla extract.
  • Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
  • Mix thoroughly, just enough to blend.
  • Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
  • After the cake cools ten minutes, turn out onto a plate.
  • Cool completely before you slice it.

Nutrition Facts : Calories 8013.6, Fat 410.6, SaturatedFat 248.9, Cholesterol 2126.3, Sodium 1701.5, Carbohydrate 999.6, Fiber 13.5, Sugar 602.6, Protein 101.2

THE VERY BEST POUND CAKE



The Very Best Pound Cake image

I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.

Provided by A Pinch of This ...

Categories     Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 4

4 cups sifted all-purpose flour (Sift flour into measuring cup to total 4 cups)
1 lb unsalted butter, softened (4 sticks)
10 large eggs
3 cups sugar

Steps:

  • Cream flour and butter together until smooth. I do this part in my stand mixer.
  • Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
  • Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
  • Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
  • Bake @ 300° for 1 ½ hours or until tests done with toothpick.

Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4

MARY JARRELL'S POUND CAKE



Mary Jarrell's Pound Cake image

This is a recipe for the BEST POUND cake I have ever had. This was my Grandmothers recipe. She recently passed at the ripe old age of 100 and I think she would have liked to share this with the world. She would bake 10 of these at a time and give them to everyone including the mailman, paperman and anyone she would meet. So since she is no longer to bake them, I will spread the joy she would have this way. Please give it a try. Serve it plan, with your favorite fruit, ice cream or chocolate sauce or whatever you would like. The possibilities are limitless. Or better yet make two and give one as a gift.

Provided by TEJx3

Categories     Dessert

Time 2h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups imperial margarine
3 cups sugar
5 unbeaten eggs
1 cup whole milk
3 1/3 cups sifted flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 300 degrees.
  • Grease and flour one 10" tube pan or two 9"x5"x2 1/2" loaf pans.
  • Cream margarine slowly adding sugar.
  • Add sifted flour, baking powder, and salt alternately with milk.
  • Add vanilla and almond extract last and blend until well mixed.
  • Bake for 1 hour and 50 minutes or until done.
  • Turn out of pan(s) immediately and cool on wire rack.

Nutrition Facts : Calories 682.3, Fat 30.9, SaturatedFat 6, Cholesterol 108.2, Sodium 412, Carbohydrate 93.6, Fiber 1.1, Sugar 61.7, Protein 8.5

OLD FASHIONED POUND CAKE 1972



Old Fashioned Pound Cake 1972 image

Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h10m

Yield 1 loaf pan size cake, 10 serving(s)

Number Of Ingredients 7

1 2/3 cups white sugar
1 cup soft butter
2 cups cake flour or 1 3/4 cups all-purpose flour, sifted then measured
1/2 teaspoon salt
1/4 teaspoon ground mace
5 whole eggs
1 teaspoon vanilla

Steps:

  • Pre heat oven to 325 degrees.
  • Grease loaf pan. Can line if desired.
  • Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
  • Sift the flour and measure.
  • Add the salt and mace.
  • Sift all together once more.
  • Add eggs one at a time, alternating with the flour to the creamed mixture.
  • Beat until light and fluffy.
  • Add the vanilla.
  • Pour into prepared greased pan.
  • Bake 325 degrees for 50 to 60 minutes.
  • Using tester to test.

Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2

COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
  • Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
  • Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

MARY'S ONE STEP POUND CAKE



Mary's One Step Pound Cake image

Make and share this Mary's One Step Pound Cake recipe from Food.com.

Provided by Hill Family

Categories     Dessert

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon lemon peel
1 teaspoon vanilla
1 cup margarine, softened
8 ounces mandarian orange flavored yogurt or 1 cup sour cream
3 eggs
1 cup powdered sugar
1 -2 teaspoon lemon juice

Steps:

  • Preheat the oven to 325 degrees and grease and flour a 12 bundt or tube pan.
  • Combine all ingredients in a large mixing bowl and blend at low speed till mixed then for 3 minutes on medium speed. Pour into the prepared pan and bake for 60-70 minutes until the top of the cake springs back with lightly touched in the center. Cool the cake upright in pan for 15 minutes then remove from pan and cool completely.
  • Pour glaze on once it is completely cooled.

Nutrition Facts : Calories 638.2, Fat 25.3, SaturatedFat 4.8, Cholesterol 80.8, Sodium 533.4, Carbohydrate 97, Fiber 1, Sugar 65, Protein 7.5

OLD AIKEN POUND CAKE



Old Aiken Pound Cake image

My mother's favorite cake to make for friends and neighbors....and she must have made at least 200+ in her lifetime! The mace gives it a little different flavor from most pound cakes, but that's the flavor I associate with childhood! This recipe originated in Aiken, SC, or so the story goes. This cake freezes well.

Provided by BeachGirl

Categories     Potluck

Time 1h45m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 10

1 cup butter, at room temperature
1/2 cup shortening (Crisco)
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground mace
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk

Steps:

  • Spray heavy-duty bundt or tube pan with Baker's Secret or grease and flour it.
  • In a bowl, mix flour, baking powder, mace, and salt, and set aside.
  • Add vanilla to milk, and set aside.
  • In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • To shortening/butter mixture, alternately add 1/3 flour mixture and 1/3 milk mixture, mixing between additions.
  • Repeat until all flour and milk are incorporated into batter.
  • Pour batter into prepared baking pan.
  • Place cake in COLD oven.
  • Turn oven to 350 degrees and bake for 1 hour 10 minutes.
  • Do NOT open oven door while cake is baking.
  • After the 70 minutes cooking time, test cake for doneness, as oven temperatures vary.
  • Cake should be golden brown on top, and a toothpick inserted in center of cake should come out clean.
  • After cake is partially cooled, remove from pan.
  • VARIATION: Substitute rum or brandy flavoring for the vanilla.
  • If desired, make a glaze of powdered sugar and water or lemon juice and pour over cooled cake.

HOMEMADE POUND CAKE



Homemade Pound Cake image

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

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

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

MARY WOOD POUND CAKE



Mary Wood Pound Cake image

This is a cake that my mother in law always had in her home. They would have people stop by all the time for visits. She always had something to serve. A southern tradition.

Provided by shari wood @shariwood

Categories     Cakes

Number Of Ingredients 7

2 stick(s) butter
1 3/4 cup(s) sugar
1 3/4 cup(s) cake flour
1/4 can(s) evaporated milk
4 - eggs
1 teaspoon(s) butternut flavoring
1 teaspoon(s) your favorite flavoring

Steps:

  • Cream butter and sugar, add 1 egg at a time and beat. Add flour, small amount at a time and beat, add cream and beat. Add flavoring and beat.
  • Bake 1 hour at 325* until done.

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