GRANDMA'S TRADITIONAL POUND CAKE
Grandma's Traditional Pound Cake is a special recipe that uses butter, margarine and Crisco for a perfectly moist and dense texture. Amateurs and professional bakers alike will fall for this easy recipe. Serve it up for dessert or breakfast, it will be a favorite for all.
Provided by Megan
Time 1h25m
Number Of Ingredients 9
Steps:
- Start with a cold oven. Do not preheat!
- Cream together butter, margarine, shortening and sugar in a large mixing bowl until creamy.
- Add eggs, one at a time, beating well after each.
- Mix together flour and baking powder; add to batter alternately with milk and vanilla.
- Pour into a well greased and floured Bundt pan. Be sure to grease all the way to the top of the pan and in center to ensure it doesn't stick coming out of the pan.
- Put into a cold oven and set at 325 degrees F.
- Bake for 1 hour and 15 minutes. Check for doneness; bake up to 15 additional minutes if needed.
- Cool in pan for 15 minutes before inverting pan.
Nutrition Facts : Calories 559 kcal, Carbohydrate 75 g, Protein 6 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 91 mg, Sodium 162 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
GRANDMA'S POUND CAKE
The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
- Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 160 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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
GRANDMOTHER'S POUND CAKE I
Pound cake recipe that uses cake mix as its base. Works well for wedding cakes. Use any flavor cake mix.
Provided by Tina
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9x13 inch pan.
- In a large bowl, combine cake mix, pudding mix, oil and water. Beat until moistened. Add eggs and beat well. Add flavorings. Beat 6 to 8 minutes on medium high speed. Batter will be very thick.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until tester comes out clean.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 20.7 g, Cholesterol 31.4 mg, Fat 10.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 212.1 mg, Sugar 12.5 g
MY GRANDMA'S POUND CAKE
Make and share this My Grandma's Pound Cake recipe from Food.com.
Provided by Joannanla
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- (I use self rising flour and it turns out as well. But my grandmother baked this for her children so its a very old recipe.) Cream butter and sugar.
- Add eggs one at time.
- Mix vanilla with milk and add to creamed mixture.
- Mix real good,then use a wooded spoon and stir real good.
- Put in tube pan.
- Bake at 350 for 1 hour and 20 minutes.
- Remove from over and let cool.
Nutrition Facts : Calories 1021.7, Fat 52.7, SaturatedFat 31.5, Cholesterol 337.8, Sodium 816.8, Carbohydrate 124.7, Fiber 1.7, Sugar 75.7, Protein 14.2
GRANDMA'S ORIGINAL POUND CAKE
After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!
Provided by wyomugs
Categories Dessert
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degs. Grease a tube pan or bundt pan.
- In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
- Sift together flour and baking powder and add to creamed mixture alternating with milk.
- In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
- Pour into pan and bake for 30-45 mins, until it tests as done.
Nutrition Facts : Calories 596.1, Fat 27, SaturatedFat 16.1, Cholesterol 171, Sodium 473, Carbohydrate 81.8, Fiber 1.1, Sugar 50.3, Protein 8.4
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