GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 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
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
GRANDMOTHER'S BUTTERMILK POUND CAKE
Make and share this Grandmother's Buttermilk Pound Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour and baking soda.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
- Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
- Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
- Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
- FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
- Country Fair Cookbook.
Nutrition Facts : Calories 406, Fat 9.9, SaturatedFat 5.6, Cholesterol 92, Sodium 127.6, Carbohydrate 73.5, Fiber 0.8, Sugar 49.3, Protein 6.2
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
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 BUTTERNUT POUND CAKE
My grandmother is the most amazing cook I know and this is one of my favorite cakes that she makes. It simply melts in your mouth. She usually cuts up some fresh berries to put on top of the cake which makes it the perfect southern dessert!
Provided by Kay14
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream Crisco, sugar and eggs together.
- Beat on high speed for 5 minutes.
- Then add milk and flour on low speed until mixed well.
- Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
- Frost with Butternut frosting if desired.
- See my recipes for the frosting recipe!
- May be baked in 3 layer pans also.
BETTER THAN GRANDMA'S POUND CAKE
This has to be the BEST old time pound cake ever. It is so dense and has a crunchy crust. A favorite in our family. This cake is often requested for birthdays. It is great with fruit and whipped cream.
Provided by Jenny White
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together sugar, margarine and Crisco.
- Beat in eggs, one at a time.
- In a separate bowl, mix the flours together.
- Add flours to the cream mixture, alternating with the milk.
- Add the vanilla.
- Beat for 10 minutes, scraping down the bowl several times.
- Pour into greased and floured tube pan.
- Place in a COLD oven.
- Bake at 300 degrees Fahrenheit for 1 hour to 1 hour 30 minutes or until tooth pick comes out clean. Note: Sometimes this cake has taken up to 2 hours to bake. It all depends on the oven. You don't want to raise the oven temperature because the crust won't form properly.
- Allow cake to cool in pan for 30 minutes and then run a butter knife around the edges before removing it from the pan.
Nutrition Facts : Calories 563.1, Fat 26.8, SaturatedFat 6.4, Cholesterol 91, Sodium 415.3, Carbohydrate 74.9, Fiber 0.8, Sugar 50.3, Protein 6.6
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 Pound Cake
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
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