Field Day Poundcake Recipes
FIELD DAY POUNDCAKE
Every cook needs a go-to poundcake recipe, and this one, adapted from Denise Moseley of Houston, is just that. It's nothing fancy - just butter, flour, sugar, eggs, vanilla, heavy cream and salt - but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it's the sort of cake you wouldn't mind snacking on all day. (A few tips: Be sure to butter and flour the pan meticulously, and let the cake cool for a full 10 minutes before unmolding it from the pan. Also, do take time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb. Lastly, if you're the type of person who sprinkles salt on their chocolate chip cookies before baking, consider adding an extra pinch or two of salt to the batter.)
Provided by Jennifer Steinhauer
Categories cakes, dessert
Time 1h45m
Yield 1 large Bundt cake or 2 loaf cakes
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Generously butter and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.
- Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.
- Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.
- Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 118 milligrams, Sugar 25 grams, TransFat 1 gram
POUNDCAKE
The magic thing about this cake is that it gets better by the day - ever so slightly sweeter and more settled into its flavors.
Provided by The New York Times
Categories cakes, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Butter and lightly flour a 9-inch loaf pan or a bundt pan.
- With a standing or hand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating to blend after each addition.
- Add a third of the flour and heavy whipping cream alternately until thoroughly combined. Add the vanilla and mix until blended. Do not overmix.
- Transfer the batter into the prepared pan. If using a loaf pan, fill the pan to with a 1/4 inch of the top. You may have a little left over batter. Bake for 1 hour and 20 minutes, or until a knife inserted into center of cake comes out clean. Cool on a rack for 15 to 20 minutes before removing from pan.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 16 grams, Carbohydrate 116 grams, Fat 49 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 30 grams, Sodium 339 milligrams, Sugar 76 grams, TransFat 1 gram
TRADITIONAL POUNDCAKE
Steps:
- Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries.
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