Moosewood Pound Cake Recipes

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MOOSEWOOD POUND CAKE



Moosewood Pound Cake image

This is a rich and delicious pound cake from the Moosewood Cookbook. I have made this in a bundt pan or in two loaf pans.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 7

1 lb sweet butter, room temperature
3 cups sugar
6 eggs, room temperature
1 cup milk, room temperature
2 teaspoons vanilla extract
1 tablespoon baking powder
4 cups flour

Steps:

  • Preheat oven to 350.
  • Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Sift together dry ingredients.
  • Mix together milk and vanilla extract.
  • Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
  • Mix thoroughly, just enough to blend.
  • Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
  • After the cake cools ten minutes, turn out onto a plate.
  • Cool completely before you slice it.

Nutrition Facts : Calories 8013.6, Fat 410.6, SaturatedFat 248.9, Cholesterol 2126.3, Sodium 1701.5, Carbohydrate 999.6, Fiber 13.5, Sugar 602.6, Protein 101.2

COCONUT POUND CAKE



Coconut Pound Cake image

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
  • In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
  • In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
  • Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
  • Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
  • Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
  • Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

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