Entenmanns Pound Cake Recipes

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ENTENMANN'S POUND CAKE



Entenmann's Pound Cake image

I have divine childhood memories of Entenmann's pound cake, which my mother rarely buy since she would usually bake her own. I found this recipe on a copycat site, and never ever thought of using powdered sugar before.

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

1/2 lb butter or 1/2 lb margarine
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or 1 tablespoon vanilla

Steps:

  • Preheat the oven to 325 degrees F.
  • Spray an 8-1/2 inch Pyrex loaf dish with Pam.
  • Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
  • Add 1 egg and then a little flour, beating 2 minutes.
  • Add 2nd egg and half of remaining flour and beat 2 minutes.
  • Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
  • Spread thick and creamy batter evenly in prepared loaf dish.
  • Bake 65 minutes or until tester inserted into the center comes out clean.
  • Cool in the baking dish on a wire rack for 30 minutes.
  • Remove from the dish.
  • Slice into 1/2 inch thick slices.
  • If you are going to be freezing the cake, be sure to slice before freezing the loaf.
  • Thaw to use within 6 months.

ENTENMANN'S POUND CAKE



Entenmann's Pound Cake image

not set

Provided by rotts4me

Categories     Desserts

Time 30m

Yield 1

Number Of Ingredients 5

1 tablespoon vanilla or lemon extract
1/2 pound real butter
1 2/3 c. flour
2 c. powdered sugar
3 large eggs

Steps:

  • 1. Prepare the oven by preheating it to 325 degrees Fahrenheit. 2. Prepare a 8 ½-inch Pyrex loaf dish by spraying some Pam cooking spray on it. 3. Get your electric mixer. Cream the butter then add sugar. Do this on high speed for about 5 minutes. 4. Add one egg to the mixture then some flour. Beat the mixture for about 2 minutes. 5. Add the second egg then half of the rest of the flour. Beat again for another 2 minutes. 6. Add the last egg then the remaining flour. Extract then beat again for 2 minutes. 7. Spread the creamy and thick mixture evenly in the loaf dish you prepared earlier. 8. Bake the batter for about 65 minutes. You'll know when the cake is cook when you insert the tester at the center of the cake and it comes out clean. 9. Once the cake is baked, allow it to cool down in the dish on a wire rack. Allow it to cool down for about 30 minutes before removing it from the dish. 10. To serve, slice the cake half an inch thick. If you are going to freeze the cake, make sure that you slice it first before putting it on the fridge. Simple unfroze the cake if you want to use it for 6 months.

Nutrition Facts : Calories 3292 calories, Fat 213.841945653592 g, Carbohydrate 313.74997779038 g, Cholesterol 1756.61179775 mg, Fiber 0 g, Protein 39.6753275725153 g, SaturatedFat 125.810924310818 g, ServingSize 1 1 Recipe (849g), Sodium 1728.08002560307 mg, Sugar 313.74997779038 g, TransFat 17.8818233843076 g

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