Mrs Rubys Pound Cake Recipes

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GRANDMA RUBY'S BUTTERMILK POUND CAKE



Grandma Ruby's Buttermilk Pound Cake image

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

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup shortening
1 cup buttermilk
6 eggs
2 tablespoons lemon extract
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract

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

MARY JARRELL'S POUND CAKE



Mary Jarrell's Pound Cake image

This is a recipe for the BEST POUND cake I have ever had. This was my Grandmothers recipe. She recently passed at the ripe old age of 100 and I think she would have liked to share this with the world. She would bake 10 of these at a time and give them to everyone including the mailman, paperman and anyone she would meet. So since she is no longer to bake them, I will spread the joy she would have this way. Please give it a try. Serve it plan, with your favorite fruit, ice cream or chocolate sauce or whatever you would like. The possibilities are limitless. Or better yet make two and give one as a gift.

Provided by TEJx3

Categories     Dessert

Time 2h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups imperial margarine
3 cups sugar
5 unbeaten eggs
1 cup whole milk
3 1/3 cups sifted flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 300 degrees.
  • Grease and flour one 10" tube pan or two 9"x5"x2 1/2" loaf pans.
  • Cream margarine slowly adding sugar.
  • Add sifted flour, baking powder, and salt alternately with milk.
  • Add vanilla and almond extract last and blend until well mixed.
  • Bake for 1 hour and 50 minutes or until done.
  • Turn out of pan(s) immediately and cool on wire rack.

Nutrition Facts : Calories 682.3, Fat 30.9, SaturatedFat 6, Cholesterol 108.2, Sodium 412, Carbohydrate 93.6, Fiber 1.1, Sugar 61.7, Protein 8.5

RAE SIMPSON'S WORLD FAMOUS POUND CAKE



Rae Simpson's World Famous Pound Cake image

This is a recipe that I adopted in a whirlwind Zaar adoption in September 2006. It looks like according to some of the comments that it is a Mean Chef Original. I haven't myself made it and when I do I'll add my two cents into the description.You can make two smaller ones too

Provided by bmxmama

Categories     Dessert

Time 1h50m

Yield 1 cake

Number Of Ingredients 7

1 cup heavy whipping cream
1/2 teaspoon salt
3 cups sifted cake flour
1 cup unsalted butter, at room temperature
1 tablespoon pure vanilla extract
3 cups granulated sugar
6 large eggs, at room temperature

Steps:

  • Set an oven rack in the middle position and reposition the remaining rack below it.
  • Preheat the oven to 325 degrees.
  • Generously butter a 9-inch removable-bottom tube pan.
  • Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
  • Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
  • Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
  • Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
  • Stop the mixer and scrape down the sides after every other egg.
  • Now stop mixing.
  • Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
  • Replace the bowl and thoroughly mix the flour into the batter on low speed.
  • Drizzle in about one third of cream, mixing until thoroughly incorporated.
  • Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
  • When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
  • Remove the bowl from the stand and scrape the batter into the prepared tube pan.
  • Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
  • Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
  • The cake should be well-browned, with a golden, crackling top, when fully baked.
  • Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
  • Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
  • Refrigerate overnight before serving.

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