Carolina Pound Cake Recipes

BASIC CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

MAMA GUNN'S POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
• Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
• Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
• Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

SOUTH CAROLINA POUND CAKE

Steps:

• Have Eggs and milk and butter at room temperature.
• Cream Crisco,butter and sugar for 15 to 20 minutes (til sugar is no longer grainy.I put one egg at a time and beat well after each egg.I alternate flour with milk by pouring some flour then some milk till all is gone.then I add 1 teaspoon baking powder and1 teaspoon Vanilla.1continue beating til all is blended.
• Bake 1 hour and 15 to 20 minutes.
• Check will tooth pick after an hour and every 5 minutes after that.

COUNTRY POUND CAKE

Steps:

• Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
• Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.