Baptist Pound Cake Recipes
THE VERY BEST POUND CAKE
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
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
BAPTIST CAKES
A tasty morsel from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Nowadays, the initial dough preparation can be made in a breadmaker.
Provided by Molly53
Categories Yeast Breads
Time 1h19m
Yield 20 cakes
Number Of Ingredients 9
Steps:
- Combine butter, sugar and salt in a large bowl.
- Add the milk and water; let cool to lukewarm.
- When slightly cooled, add the softened yeast and half the flour.
- Mix thoroughly, then add remaining flour gradually.
- Turn out onto a floured surface and knead until smooth and elastic.
- Return to the bowl, cover and let rise until doubled.
- Turn out onto floured surface and roll to 1/8" thickness; cut into strips 2 1/2 wide and cross cut to make squares or diamonds.
- Cover and let stand for 15 minutes.
- While dough is resting, heat fat or oil to 365F in your pan or deep-fat fryer.
- Fry dough pieces about 4 minutes or until a delicate brown.
- Drain on paper towels; serve hot with maple syrup or your favorite sweet sauce.
Nutrition Facts : Calories 80.4, Fat 1, SaturatedFat 0.5, Cholesterol 2.4, Sodium 124, Carbohydrate 15.3, Fiber 0.6, Sugar 0.7, Protein 2.2
BUTTERNUT POUND CAKE
I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!
Provided by SSAN515194
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 2h
Yield 14
Number Of Ingredients 9
Steps:
- Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
- Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 57.9 g, Cholesterol 104.8 mg, Fat 23.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 215.3 mg, Sugar 37.5 g
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