Claras Pound Cake Recipes

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CLARA'S POUND CAKE



Clara's Pound Cake image

This old fashioned pound cake recipe was given to my mother by a close friend of hers. It has to be the best pound cake, bar none, that I have ever had. Whenever I make it to take somewhere, folks love it. When I made it just for us, it disappeared very quickly. Great by itself, w/ strawberries on the side, or toasted... Sometimes, I substitute 1 t lemon or almond extract for 1 of the t of vanilla... excellent! NOTE: Ovens vary considerably so I recommend checking for done-ness before removing from the oven. Lightly press the top of the cake with your finger. You should be able to tell whether or not the cake is done. You may have to continue baking for an additional 5 to 10 minutes.

Provided by Impera_Magna

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup butter
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 cup milk
2 teaspoons vanilla
Crisco or butter
powdered sugar

Steps:

  • Grease a 10" tube pan with Crisco or butter and, instead of using flour to dust the pan, use powdered sugar to coat the greased pan. Set aside.
  • Cream together butter and Crisco.
  • Add sugar and mix well.
  • Add eggs one at at time.
  • Sift dry ingredients.
  • Add alternately with milk and vanilla.
  • Pour into prepared 10" tube pan.
  • Bake at 300 degrees F for one hour.
  • Turn oven up to 325 degrees F and bake for 15 additional minutes.

OLD-FASHIONED CLEMENTINE POUND CAKE



Old-Fashioned Clementine Pound Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h50m

Yield 2 pound cakes

Number Of Ingredients 13

2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
3 cups sugar
8 large eggs, room temperature
Zest and juice of 1 clementine
4 teaspoons pure vanilla extract
4 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup whole milk, room temperature
1 cup confectioners' sugar
Juice of 2 clementines
Zest of 1 clementine

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
  • Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
  • In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
  • Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
  • For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

CARLA HALL'S FIVE-FLAVOR POUND CAKE RECIPE - (3.9/5)



Carla Hall's Five-Flavor Pound Cake Recipe - (3.9/5) image

Provided by á-24684

Number Of Ingredients 12

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, cut into pieces at room temperature
2 1/2 cups sugar
6 large eggs at room temperature
1 cup sour cream at room temperature
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°F. Spray a 10-cup Bundt or tube pan with nonstick baking spray. Sift the flour into a large bowl, then measure 3 cups sifted flour back into the sifter. Return any remaining flour to your flour container. Add the baking soda and salt to the sifter and sift to clean bowl. In bowl of an electric mixer fitted with the paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of bowl. With mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. With mixer on low, add the flour in thirds, alternating with the sour cream and beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the cake pan. Bake until the cake is golden and a toothpick inserted in center comes out clean ... about 65 minutes. It will smell really, really good. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely. Serves 12.

GREAT-GRANDMA ELECTRA'S POUND CAKE



Great-Grandma Electra's Pound Cake image

My great-grandma's pound cake is the ultimate comfort food. This is one you don't want to count the calories on! Super delicious and unforgettable! Apply a thin layer of butter on top while hot. Best right of the oven!

Provided by iammykidzmom

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
3 cups white sugar
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, at room temperature
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
  • Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
  • Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.

Nutrition Facts : Calories 656.5 calories, Carbohydrate 89.6 g, Cholesterol 185 mg, Fat 29.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 17.6 g, Sodium 201.3 mg, Sugar 60.5 g

CLARA'S WHITE GERMAN CHOCOLATE CAKE



Clara's White German Chocolate Cake image

This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.

Provided by Sallie

Categories     Desserts     Cakes     White Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

4 (1 ounce) squares white chocolate, chopped
2 ½ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
4 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 546 calories, Carbohydrate 68 g, Cholesterol 111.7 mg, Fat 28.5 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 14.4 g, Sodium 305 mg, Sugar 42.7 g

DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE



Dora Charles's Lost-and-Found Lemon Poundcake image

The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora Charles's aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Ms. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h30m

Yield 16 to 20 servings

Number Of Ingredients 10

Baking spray
1 pound/455 grams good-quality butter
1 pound/460 grams confectioners' sugar (4 cups)
1 cup sour cream
2 tablespoons vanilla extract
1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon
3 cups/360 grams Swans Down or other cake flour
1/2 teaspoon baking soda
8 large eggs, separated while cold, then brought to room temperature
Confectioners' sugar, for dusting

Steps:

  • Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
  • In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
  • Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
  • In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
  • Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
  • Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
  • Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.

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