VANILLA POUND CAKE
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
- Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 g
MOM'S VANILLA POUND CAKE
This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!
Provided by withanh
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 77.2 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 13 g, Sodium 150.3 mg, Sugar 51.4 g
DOUBLE VANILLA POUNDCAKE
Provided by Jeannette Ferrary
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Grease and flour 9-inch tube pan.
- In large mixing bowl, cream butter, sugar and salt. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg. Add remaining flour, mixing until well combined.
- Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well. Pour batter into prepared pan and bake 1 hour.
- Remove from oven, let cool on wire rack about 15 minutes and unmold. When cool, store covered with plastic wrap or foil. Serve with fresh raspberries or vanilla ice cream.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 67 milligrams, Sugar 30 grams, TransFat 0 grams
DOUBLE PEANUT BUTTER POUND CAKE
A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)
Provided by SweetsLady
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Grease and flour 10 inch tube pan.
- In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
- Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
- Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
- Frosting (Sometimes I make only half of this as it makes a LOT):.
- In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
VANILLA POUND CAKE
This is by far the best recipe I have ever tried for pound cakes. Add your own flavors but follow ingredients to a tee. The cake flour and whipping cream make this vanilla pound cake recipe special.
Provided by Lisa
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
- Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 71.7 g, Cholesterol 160.8 mg, Fat 26.6 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 15.2 g, Sodium 45.4 mg, Sugar 43.3 g
DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this recipe and more at www.vanilla.com
Provided by Patricia Rain
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
- Pour milk into a saucepan, add the vanilla bean, and scald the milk.
- Let mixture cool to room temperature.
- Remove vanilla bean and set aside.
- Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
- In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
- Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
- Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
- Blend in vanilla extract.
- On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
- Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
- Cool cake in the pan on a rack for 10 minutes.
- Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
- Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
- Allow to cool slightly before adding extract and rum.
Nutrition Facts : Calories 1088, Fat 68.7, SaturatedFat 41.5, Cholesterol 379.9, Sodium 476.4, Carbohydrate 100.3, Fiber 2.2, Sugar 34.5, Protein 16.9
DOUBLE-CHOCOLATE POUND CAKE
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g
DOUBLE CHOCOLATE ESPRESSO POUND CAKE
Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.
Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
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