PRALINE POUND CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h55m
Yield 2 (9-inch) loaf cakes, 8 to 10 servings each
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
- Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
- In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
- In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
- Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
- The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
- In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.
EMILY'S POUND CAKE RECIPE - (3.7/5)
Provided by á-159669
Number Of Ingredients 6
Steps:
- Combine sugar and butter until fluffy. Add eggs and cake flour alternately. Add vanilla flavoring. Bake 325 for 1 hour 15 minutes.
GRANDMA RUBY'S BUTTERMILK POUND CAKE
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
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
PERFECT POUND CAKE
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding the baking powder while creaming the butter and sugar is a game-changing trick, it means it is fully distributed into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
- Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
- Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
- Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).
Nutrition Facts : Calories 429 g, Fat 26 g, Fiber 1 g, Protein 7 g
POUND CAKE
Pound cake doesn't have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
- Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 22 g, TransFat 0 g
More about "emilys pound cake recipe 375"
POUND CAKE - EMILY ENGER
From emilyenger.com
EMILY'S HEIRLOOM POUND CAKES ORIGINAL ROUND - AMAZON.COM
From amazon.com
Reviews 28
POUND CAKE (BY EMILY RUISI-STANCO) - BIGOVEN.COM
From bigoven.com
EASY OLD FASHIONED POUND CAKE RECIPE - ONLY 4 INGREDIENTS!
From cookiesandcups.com
POUND CAKE RECIPE- A CLASSIC SOUTHERN FAVORITE - MY CAKE SCHOOL
From mycakeschool.com
POUND CAKE | EMILY'S HEIRLOOM POUND CAKES | BIRMINGHAM
From emilysheirloompoundcakes.com
EMILY'S POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MAMAW EMILY'S STRAWBERRY CAKE RECIPE RECIPE | RECIPE | CAKE …
From pinterest.com
CHERRY RICOTTA POUND CAKE - EMILY LAURAE
From emilylaurae.com
EMILY'S HEIRLOOM POUND CAKE - FOOD NEWS
From foodnewsnews.com
EMILY’S HEIRLOOM POUND CAKES DISCOVERS THE RECIPE FOR SUCCESS
From rss.alabamanewscenter.com
BUTTER POUND CAKE RECIPE 9 ROUND 375 - CREATE THE MOST …
From recipeshappy.com
STITCH EMILY'S HEIRLOOM POUND CAKES
From ca.news.yahoo.com
‘DICKINSON': HERE’S THE RECIPE FOR EMILY’S AWARD-WINNING …
From ca.news.yahoo.com
GRANDMOTHER EMILY'S SOUR CREAM POUND CAKE - RECIPE | COOKS.COM
From cooks.com
EMILYS WHITE CAKE - BIGOVEN.COM
From bigoven.com
ORANGE POUND CAKE RECIPE BY EMILY OGOLLA - COOKPAD
From cookpad.com
POUND CAKE | EMERILS.COM
From emerils.com
EMILY DICKINSON'S BLACK CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
EMILY'S HEIRLOOM POUND CAKES
From emilysheirloompoundcakes.com
KEY LIME POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
POUND CAKE RECIPE - ELVIS' WHIPPING CREAM RECIPE - AMANDA'S …
From amandascookin.com
PERFECT POUND CAKE (MOIST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EMILY'S HEIRLOOM POUND CAKES — WOMEN OWNED
From womenownedlogo.com
BEST POUND CAKE RECIPE - ONLY 4 INGREDIENTS! - CLEVERLY SIMPLE
From cleverlysimple.com
OLD FASHIONED POUND CAKE RECIPE | FARMETTE KITCHEN
From farmettekitchen.com
POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
POUND CAKE | RICARDO
From ricardocuisine.com
SUNDAY NIGHT COOKING: EMILY'S POUND CAKE
From sundaynightcooking.blogspot.com
POUND CAKE RECIPES | ALLRECIPES
From allrecipes.com
EMILY'S HEIRLOOM POUND CAKES - HOME - FACEBOOK
From facebook.com
BEST POUND CAKE RECIPE {WITH TOPPING IDEAS} - COOKING CLASSY
From cookingclassy.com
PAULA DEENS CREAM CHEESE POUND CAKE RECIPE 375 - FOOD NEWS
From foodnewsnews.com
THE BEST POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
MISS COLLEEN’S PERFECT POUND CAKE ((A TIME-TESTED VINTAGE RECIPE))
From foodforayear.com
POUND CAKE - PREPPY KITCHEN
From preppykitchen.com
EMILY'S WHITE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MAMAW EMILY’S STRAWBERRY CAKE RECIPE - LOVELY RECIPES
From mostlovely-recipes.blogspot.com
PEACH POUND CAKE - RECIPE | COOKS.COM
From cooks.com
EMILY'S WHITE CAKE RECIPE | RECIPELAND
From recipeland.com
10 BEST POUND CAKE WITH 2 EGGS RECIPES | YUMMLY
From yummly.com
'DICKINSON': HERE'S THE RECIPE FOR EMILY'S AWARD-WINNING CAKE
From msn.com
10 BEST POUND CAKE WITH LIQUOR RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search