Best Soul Warming Pound Cake Recipes

SOUR CREAM POUND CAKE

Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

SOUL WARMING POUND CAKE

Soul Warming Pound Cake image

This pound cake recipe I came up with myself! It is really, really moist unlike a lot of those store bought cakes,and it is filling as you would imagine. I suggest having a warm lemon curd glaze on the side. Or if that doesn't float your boat, warm up some strawberry or apple jelly and you've got a mouthful of sunshine on your plate!Plus, it's easily double or halved so you can have as much cake as you want and eat it too! This is best made when hand mixed because you want all of the ingredients thoroughly mixed in.

Provided by chloe-was-cooking-h

Categories Dessert

Time 30m

Yield 2 cakes, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

5 large eggs, beaten
1 cup butter, melted
2 cups flour
2 cups sugar
1/2 cup milk
1 tablespoon vanilla flavoring

Steps:

Beat butter in sugar in large bowl until smooth and creamy with hand mixer.
Add eggs, a small amount at a time, and beat well after each addition.
When all of eggs are mixed in, add vanilla flavoring, milk. and flour and beat until all ingredients are combined.
Grease and flour 2 loaf pans. Pour batter into each pan until it is about ¾ full.
Place in 350 degrees Fahrenheit oven. Bake until toothpick inserted into cake comes out clean (approximately 15-25 minutes).
Let cake cool for 5 minutes, then carefully invert onto large plate or platter.
Slice cake into desired thickness and serve warm.

Nutrition Facts : Calories 760.3, Fat 36, SaturatedFat 21.2, Cholesterol 260.4, Sodium 287.1, Carbohydrate 99.8, Fiber 1.1, Sugar 67.1, Protein 10.5

BRAM BRACK SOUL CAKES

Bram Brack Soul Cakes image

another version of Soul Cakes with fruit and yeast. Takes more work than the other Soul Cake recipe I posted. From the book: Barm Brack; From Theodora Fitzgibbon, A Taste of Ireland, London: Weidenfeld and Nicholson, 1944, 1994

Provided by drhousespcatcher

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 cups flour
1 cup milk, room temperature
1 1/4 cups sultanas (white raisins)
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 cake yeast
1 cup dried currant
1/2 cup candied orange peel
3/4 teaspoon nutmeg
1 egg

Steps:

Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth.
Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture.
Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic.
Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled.
Divide in half and place each in a greased 7" cake tin. Cover and let rise again for 30 minutes.
Bake in a 400 degree oven for about 1 hour, or until it tests done.
Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes.
Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered.

Nutrition Facts : Calories 324.5, Fat 3.7, SaturatedFat 1.9, Cholesterol 25.6, Sodium 130.7, Carbohydrate 68.2, Fiber 2.8, Sugar 30.9, Protein 6.7

SPRITE POUND CAKE

Sprite Pound Cake image

A member of my church wanted a 7-Up pound cake on short notice. All I had was Sprite. So I said to myself," Improvise Baby" "I gotta make it do what it do".

Provided by Edith James

Categories Cakes

Time 1h40m

Number Of Ingredients 11

Ingredients

3 stick butter (room temp)
1/2 c shortening, butter flavor(room temp)
3 c sugar
6 large eggs(room temp)
1 Tbsp lemon extract
1 Tbsp vanilla extract
1 tsp almond extract
11/2 c sprite(room temp)
3 c flour
1/4 c lemon zest, grated
1 c confectioners' sugar

Steps:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. Cream Butter and Shortening until smooth.
3. Add Sugar and Beat until light and fluffy(2-3min)
4. Add Two Eggs at a time beating until the yolk disappears.
5. Add All Extracts and Lemon Zest
6. Beat in the flour alternately with the Sprite(cup), mixing just until incorporated.
7. Pour batter into prepared pan.
8. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Flip cake onto your desired serving plate.
10. Mix 1/2 cup of sprite with confectioners sugar.
11. Heat glaze in the microwave for 60 seconds
12. Pour glaze over warm pound cake.
13. Cool and enjoy!!!