Crunchy Pound Cake Recipes

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OLD FASHIONED POUND CAKE WITH A CRUNCHY TOP



Old Fashioned Pound Cake with a Crunchy Top image

Absolutely delicious recipe for an old fashioned pound cake that bakes up with the most delectablecrunchy top crust.

Provided by Nikki Wills

Categories     dessert

Time 1h25m

Yield 2 loaves

Number Of Ingredients 8

3 cups sugar
1 cup vegetable shortening
4 eggs
1 cup buttermilk
3 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 Tablespoon vanilla

Steps:

  • Cream the sugar and vegetable shortening (Crisco) together. Add the eggs, one at a time, beating after each addition.
  • Mix all the dry ingredients together (flour, salt, baking soda). Add the wet ingredients (vanilla and buttermilk). Alternate adding the wet and dry ingredients (about 1/3 of the quantity at a time), mixing after each addition.
  • Divide batter between two bread loaf pans.
  • Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Reduce the heat to 300 and bake for another 15 or so minutes, until a toothpick stuck in the center of the cake comes out clean.

CRUNCHY THREE FLAVOR POUND CAKE



Crunchy Three Flavor Pound Cake image

Just dump all ingredients into mixer bowl and mix for 10 minutes to get the best ever pound cake with a crunchy top. Found this on another website.

Provided by Marie

Categories     Dessert

Time 1h25m

Yield 1 bundt cake

Number Of Ingredients 8

2 cups sugar
2 cups flour
6 eggs
1 cup shortening
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon lemon extract
1/2 teaspoon salt

Steps:

  • Mix all ingredients together in a mixer for 10 minutes.
  • Pour into greased and floured bundt pan.
  • Bake for 1 hour and 10 minutes at 325° or until golden brown and tests done.
  • Cool and turn out onto rack.
  • Turn it over onto a plate and the top will be crunchy.

Nutrition Facts : Calories 4743.2, Fat 237, SaturatedFat 60.9, Cholesterol 1269, Sodium 1588.7, Carbohydrate 594.2, Fiber 6.8, Sugar 403.7, Protein 63.6

CRUNCHY POUND CAKE



Crunchy Pound Cake image

I found this on another site, but I don't know who posted it first. I haven't tried it yet, but at least 6 other posters raved about it. . .

Provided by CCLady

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 cups flour
6 eggs
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 325º.
  • Grease and flour bundt pan.
  • Combine butter and shortening in mixer bowl.
  • Add eggs and blend well.
  • Add other ingredients.
  • Beat on medium speed for 10 minutes.
  • Pour into pan.
  • Bake 70 minutes or until golden brown.
  • Cool in pan 10 minutes.

Nutrition Facts : Calories 290.9, Fat 14.2, SaturatedFat 5.8, Cholesterol 94.6, Sodium 140.2, Carbohydrate 37.2, Fiber 0.4, Sugar 25.3, Protein 4

GRANDMA RUBY'S BUTTERMILK POUND CAKE



Grandma Ruby's Buttermilk Pound Cake image

This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.

Provided by James Buddy Clower

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 10

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup shortening
1 cup buttermilk
6 eggs
2 tablespoons lemon extract
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
  • Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g

GRANDMA'S POUND CAKE



Grandma's Pound Cake image

After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.

Provided by Braelyn

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 9

1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
  • Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g

CRUSTY CREAM CHEESE POUND CAKE



CRUSTY CREAM CHEESE POUND CAKE image

Categories     Dairy     Dessert     Bake

Yield makes one ten inch cake

Number Of Ingredients 11

CRUSTY CREAM CHEESE POUND CAKE
FROM
SOUTHERN LIVING
1989 ANNUAL RECIPE BOOK
1 CUP BUTTER
½1/2 CUP SHORTENING
3 CUPS SUGAR
1- 8 OZ PACKAGE CREAM CHEESE, SOFTENED
3 CUPS CAKE FLOUR
6 EGGS
1 TABLESPOON VANILLA

Steps:

  • CREAM BUTTER AND SHORTENING-GRADUALLY ADD SUGAR-BEATING WELL AT MEDIUM SPEED OF AN ELECTRIC MIXER-ADD CREAM CHEESE BEATING UNTIL LIGHT AND FLUFFY-ALTERNATELY ADD FLOUR AND EGGS BEGINNING AND ENDING WITH THE FLOUR-STIR IN VANILLA- POUR BATTER INTO A GREASED AND FLOURED TUBE PAN- BAKE AT 325 DEREES FOR ONE HOUR AND FIFTEEN MINUTES OR UNTIL A WOODEN TOOTHPICK INSERTED COMES OUT CLEAN- COOL IN PAN FOR TEN MINUTES-REMOVE FROM PAN-AND LET COMPLETELY COOL ON A WIRE RACK- MAKES ONE TEN INCH CAKE DELICIOUS WITH SWEETENED STRAWBERRIES AND SWEETENED WHIPPED CREAM AND A GOOD STEAMIN' CUP OF JOE

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