GRANDMA'S POUND CAKE
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
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
GRAM'S WATERMELON POUND CAKE
Offered with love and respect by Joan Bramsch, this 5 generational recipe perfect for holidays, picnics, brunches, and children's delight. You may need extra hands when pouring colored cake batter into wax paper fences.
Provided by Southern Lady
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven at 325°F.
- Whip egg whites.
- Cream butter, sugar and egg yolks together.
- Sift flour, salt and baking powder together.
- Fold into creamed mixture, alternating with.
- the milk.
- Add vanilla and almond extracts.
- Fold in egg whites.
- Separate 1/3 of dough and add green food coloring.
- Add red food coloring and raisins to remaining dough.
- Grease and flour a large round tube pan, then insert vertically a waxed paper circle "fence" 2 inches from the edge of the pan.
- Pour green dough OUTSIDE fence and raisin/red dough INSIDE fence.
- Remove "fence" carefully and place pan into oven on middle rack.
- Bake for 1 1/2 to 2 hours.
- Note: For Halloween, Christmas, 4th of July -- endless. Divide cake batter, add coloring and fence as desired. Raisins represent watermelon seeds, so omit.
Nutrition Facts : Calories 651.4, Fat 26.7, SaturatedFat 16.1, Cholesterol 159.7, Sodium 384, Carbohydrate 95.2, Fiber 1.6, Sugar 55.8, Protein 9.4
WATERMELON FRUIT BASKET CAKE
Everyone will want a serving of this fruit salad: It's sitting in a bowl of cake! To make the faux watermelon, we dyed cake batter pinkish red and added chocolate chips to look like seeds. We baked it in a bowl to get the right shape, then we painted the icing with green and yellow food coloring to look like the rind.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
- Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
- Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
- Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
- Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
- Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
- Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
- Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
- Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.
WATERMELON CAKE
Steps:
- For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
- For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.
- Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.
GREAT-GRANDMA ELECTRA'S POUND CAKE
My great-grandma's pound cake is the ultimate comfort food. This is one you don't want to count the calories on! Super delicious and unforgettable! Apply a thin layer of butter on top while hot. Best right of the oven!
Provided by iammykidzmom
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
- Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
- Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.
Nutrition Facts : Calories 656.5 calories, Carbohydrate 89.6 g, Cholesterol 185 mg, Fat 29.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 17.6 g, Sodium 201.3 mg, Sugar 60.5 g
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
WESTERN POUND CAKE
My grams made this cake when I was small and it has always been my mom's favorite cake. Best with fudge icing
Provided by Sheri Ketarkus
Categories Desserts Cakes Pound Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
- Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 69.5 g, Cholesterol 104.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 13 g, Sodium 203 mg, Sugar 39.6 g
WATERMELON CAKE
No one will ever guess how simple this make-ahead melon is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.
Nutrition Facts :
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