Grandmothers Pound Cake I Recipes

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GRANDMA'S POUND CAKE



Grandma's Pound Cake image

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

2 cups flour
1 Tbsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
6 eggs

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

GRANDMOTHER'S POUND CAKE II



Grandmother's Pound Cake II image

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

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

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

GRANDMOTHER'S POUND CAKE



Grandmother's Pound Cake image

The recipe is from Fannie Farmer Cookbook (1972 edition). It is a buttery dense cake. I have been making it for years. My family loves this cake. My daughter is especially fond of the ends. I have made it to serve plain or as an ice cream cake topped with a frozen fruit mixture. You must use an electric mixer to get the batter light and fluffy.

Provided by Chef Hot Pans

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 5

1 cup butter (no substitutes)
1 2/3 cups sugar
5 eggs
2 cups pastry flour or 2 cups cake flour
1/4 teaspoon salt

Steps:

  • Set oven at 300 degrees.
  • Butter and flour 1 large or 2 small loaf pans.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • When creamy fold in the flour and salt.
  • Spoon in pan/pans.
  • Bake for 1 1/2 hours.

GRANDMA'S POUND CAKE



Grandma's Pound Cake image

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

1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

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



Grandmother's Pound Cake I image

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

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¾ cup vegetable oil
¾ cup water
4 eggs
1 teaspoon butter flavored extract
1 teaspoon vanilla extract

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



My Grandma's Pound Cake image

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

1 1/2 cups butter or 1 1/2 cups Parkay margarine
2 1/4 cups sugar
3/4 cup milk
3 cups flour
6 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt

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

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Top Asked Questions

What is 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.
What is the correct recipe for a pound cake?
Yes, this is the formula for a classic American pound cake as it has been made for well over a century and a half (1:1:1:1 or 1 pound butter, 1 pound sugar, 1 pound flour, 1 pound eggs.)
What is in a 100 year old pound cake?
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!) Preheat oven to 350 degrees F (175 degrees C).
How do you make a sweet pound cake with Peaches?
Blend 1/4 cup bourbon/whisky (may omit) and add peaches, stirring regularly until peaches are well glazed. Spoon over pound cake with a scoop of ice cream on the side. Drizzle pan juices on top. Sour Cream Pound Cake: Omit the milk, add one additional egg and 1 cup of sour cream.

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