NANA'S SOUTHERN POUND CAKE
This is my mother's famous pound cake recipe. I have posted it so that my brother and sisters can access it at any time. She used to make this for all the church and school bazaars and it was the first to go. I made it for my school bazaar and got many requests for the recipe. My mother is a southern cook from those bygone years where everyone knew by heart the recipe for a good pound cake. This is hers.
Provided by mary winecoff
Categories Dessert
Time 1h40m
Yield 1 cke
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add eggs one at a time, beat well after each addition.
- Add flour, salt and vanilla.
- Bake in tube pan at 300 degrees for 1 hour and 20 minutes.
NANA'S BANANA CAKE WITH SALTED CARAMEL BUTTERCREAM
Provided by Food Network
Categories dessert
Time 3h40m
Yield 8 to 12 servings
Number Of Ingredients 28
Steps:
- For the cake: Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners.
- Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, mixing each fully before adding the next.
- With the mixer on low, slowly trickle the oil into the mixture. Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise. Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well.
- In a small bowl, combine the buttermilk and vanilla extract. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds. Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture. Fold in the mashed bananas. Mix only enough to incorporate the ingredients after each addition.
- Pour the batter into the prepared pans, filling two-thirds full. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. The top of the cake should spring back slightly after a gentle tap with your finger. Allow to cool for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before frosting.
- For the salted caramel Swiss meringue buttercream: Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes. Reduce speed to medium and gradually add the softened butter. Increase the speed to medium-high and continue mixing for 5 to 7 minutes. Reduce the speed and add the prepared caramel sauce, vanilla and salt. Mix until combined.
- To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream. Drizzle with some prepared caramel sauce and sprinkle with some pecans. Add a second round and repeat with the buttercream, caramel sauce and pecans. Top with the remaining cake round and frost the entire cake with the buttercream.
- Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan. Turn the heat to medium-high and cook for about 4 minutes. The cooking process is done when the sugar has reached a nice amber color. Do not stir during the cooking process. Quickly remove the sugar from the heat and add the heavy cream. The mixture will bubble. Stir to combine. Whisk in the butter, sea salt and lemon juice. Allow to cool completely before use.
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
NANA'S CHRISTMAS POUND CAKE
This is my mother-in-law's recipe--a twist on fruitcake. You get a little taste of candied fruit in a yummy brandy pound cake. It is quite delicious.
Provided by Georgia Girl
Categories Dessert
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cream the cream cheese and the butter together until light and fluffy.
- Gradually add the sugar and cream well.
- Add the vanilla and brandy (or bourbon), mixing well.
- Add the eggs one at a time,beating well after each addition.
- Set aside 1/4 cup flour.
- Sift the remaining 2 cups flour, cornstarch and baking powder together.
- Gradually add the flour mix to the batter, mixing well.
- Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
- (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
- Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
- Pour the cake batter into the bundt pan.
- Bake at 325 degrees for 30 minutes.
- Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Nutrition Facts : Calories 409.5, Fat 24.3, SaturatedFat 12, Cholesterol 105.6, Sodium 163.2, Carbohydrate 42.3, Fiber 1.2, Sugar 26.4, Protein 5.5
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