KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE
This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!
Provided by Taylor Piercefield
Categories Desserts Cakes Pound Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
- Mix flour, baking powder, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 75.1 g, Cholesterol 140.1 mg, Fat 25.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 15.5 g, Sodium 339.1 mg, Sugar 51.2 g
OLD FASHIONED BLUE RIBBON POUND CAKE
Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!
Provided by Paula
Categories cake Dessert pound cake
Time 1h45m
Number Of Ingredients 5
Steps:
- Allow butter and eggs to come to room temperature.
- Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
- Preheat oven to 350 degrees.
- Cream 2 cups butter until soft and there are no lumps.
- Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
- Add one at a time, beating until just mixed in before adding the next egg.
- Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
- Add vanilla and mix in completely.
- Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
- Bake at 350 degrees F for 1 hour and 20 minutes.
- *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
- Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
- Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
- The recipe is correct as written. There are no baking soda or baking powder in it.
Nutrition Facts : Carbohydrate 25 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 20 mg, Fiber 1 g, Sugar 35 g, Calories 431 kcal, ServingSize 1 serving
OLD FASHIONED BLUE RIBBON POUND CAKE
Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 45 mins | Servings: 20 slices Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin The perfect homemade pound cake...
Provided by cherly
Categories Main Dish Recipes
Time 1h30m
Yield 20
Number Of Ingredients 5
Steps:
- InstructionsStep 1: Let the butter and eggs come to room temperature.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'cookitonce_com-leader-1','ezslot_12',145,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-cookitonce_com-leader-1-0')};Step 2: Grease and flour a 10 to 15 cup bundt pan. A standard bundt pan is smaller and the cake is too large so it is recommended to use a larger bundt pan. If a tube or bundt pan is not available, then, it is okay to use a regular pan and make the extra butter into cupcakes. When filling the pan, leave 2 inches space from the top or it may overflow. But first, line the sides of the tube pan with waxed paper.Step 3: Prepare the oven. Preheat it to 350 degrees.Step 4: In a bowl, cream 2 cups of butter until soft making sure there are no lumps. Stir in 3 and 1/2 cups of granulated sugar and continue to cream until light and fluffy. Next, add in the eggs. Beat well every after each addition.Step 5: Adjust the speed of the mixer to low and gradually add in 4 cups of sifted all-purpose flour. Stir in the vanilla and mix until incorporated.Step 6: Transfer the batter into the prepared tube or bundt pan.Step 7: Place inside the preheated oven and bake for about an hour and 20 minutes. Check the doneness by inserting a toothpick in the middle, when it comes out clean, then, the cake is set.Step 8: Remove the cake from the oven and let it cool for at least 30 minutes on a wire rack before inverting it onto a serving plate.NOTE: This cake recipe does not use baking soda or baking powder. Also, remember that baking time depends on your oven and pans you are using. It is recommended to check the cake before the time. If the cake becomes too dry, you baked it too long.
Nutrition Facts : Nutrition facts 431 calories 15 fat
BLUE RIBBON POUND CAKE
Steps:
- Sift together the flour, baking powder, salt and nutmeg and set aside.
- Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
- Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
- Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries
OLD FASHION BUTTER POUND CAKE
Make and share this Old Fashion Butter Pound Cake recipe from Food.com.
Provided by johnvac52
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Grease and flour a 9x5 loaf pan.
- *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
- With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
- Once all the sugar has been added, beat until the mixture is fluffy.
- Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
- Add the flour and salt, mix until smooth.
- Add vanilla extract and milk; mix until smooth.
- Pour into the loaf pan.
- Bake for 75 to 90 minutes or until golden brown.
BLUE RIBBON WHIPPING CREAM POUND CAKE
I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.
Provided by Deirdre Dee
Categories Desserts Cakes Pound Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
- Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
- In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
- Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
- Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Nutrition Facts : Calories 396 calories, Carbohydrate 50.4 g, Cholesterol 132.3 mg, Fat 19.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 118.8 mg, Sugar 31.7 g
OLD FASHIONED POUND CAKE 1972
Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 loaf pan size cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 325 degrees.
- Grease loaf pan. Can line if desired.
- Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
- Sift the flour and measure.
- Add the salt and mace.
- Sift all together once more.
- Add eggs one at a time, alternating with the flour to the creamed mixture.
- Beat until light and fluffy.
- Add the vanilla.
- Pour into prepared greased pan.
- Bake 325 degrees for 50 to 60 minutes.
- Using tester to test.
Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2
BLUE-RIBBON BUTTER CAKE
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
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