Old Timey Pound Cake Recipes

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OLD-FASHIONED POUND CAKE



Old-Fashioned Pound Cake image

In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.

Provided by Southern Living Editors

Categories     Cakes

Time 3h30m

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 (5-oz.) can evaporated milk
2/3 cup heavy cream
1 tablespoon vanilla extract
Shortening
Garnishes: sweetened whipped cream, fresh strawberries

Steps:

  • Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
  • Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

BEST OLD-FASHIONED POUND CAKE



Best Old-Fashioned Pound Cake image

The best old-fashioned pound cake with a perfect, crumbly topping and sweet, tender crumb!

Provided by Lisa @ This Pilgrim Life

Categories     Dessert

Number Of Ingredients 8

1 1/2 C butter, room temperature
8 oz cream cheese, room temperature
3 C sugar
6 eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract
pinch of salt
3 C cake flour, sifted

Steps:

  • 1. Preheat oven to 325°.
  • 2. In the bowl of a stand mixer fitted with the paddle, cream together the butter, cream cheese and sugar until light and fluffy with the mixer on medium speed. (No higher than medium).
  • 3. Add each egg, one at a time, blending after each addition. Add both extracts.
  • 4. Turn the mixer down to low and add the salt and the flour a little at a time until it is all added. Mix for another minute on low until the flour is completely incorporated.
  • 5. Grease and flour a tube pan. Pour the cake batter into the pan and smooth the top with a spatula. Sprinkle a couple teaspoons of sugar evenly across the top of the batter.
  • 6. Bake for 90 minutes in preheated oven or until a toothpick inserted in the center of the cake comes out clean. (If the cake is not finished at 90 minutes, let it cook for another ten minutes, checking again afterwards).
  • 7. Remove the cake from the oven and set it on the counter and let it rest for 10 minutes. After ten minutes, run a butter knife around the outer edges of the tube pan. Lift the cake out from the pan's outer piece by pulling up on the center tube (while using a pot holder). Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.
  • 8. Run the butter knife around the bottom of the cake, separating the bottom of the cake from the pan. Carefully and quickly turn the cake over onto your flat hand or plate, remove the pan's tube piece, and then flip the cake back right side up on a serving plate.
  • 9. Serve with coffee, hot tea, whipped cream, fresh fruit, or other scrumptious things.

OLD FASHIONED POUND CAKE II



Old Fashioned Pound Cake II image

This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Provided by Sylvia Zumpano

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
  • Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g

OLD FASHIONED POUND CAKE



Old Fashioned Pound Cake image

This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.

Provided by Emily Bruno

Categories     Desserts

Time 1h15m

Number Of Ingredients 4

1 cup unsalted butter, softened, (2 sticks)
2 cups all-purpose flour
2 cups granulated sugar
6 large eggs (room temperature)

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour a tube pan.
  • Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
  • Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
  • Slowly incorporate the flour into the mixture one 1/2 cup at a time.
  • Bake for 60 minutes or until an inserted toothpick comes out clean.
  • Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.

Nutrition Facts : Calories 371 calories, ServingSize 12 people

OLD FASHIONED BUTTER NUT CAKE



Old Fashioned Butter Nut Cake image

This cake is divine and NOT HEALTHY. :-) This recipe came from my aunt, who got it from my grandmother. (She died before I was born and was making this cake in the 40s and 50s, according to my dad).

Provided by Deb Finney

Categories     Cakes

Time 1h20m

Number Of Ingredients 12

1 c crisco (not oil, the stuff in the can!)
2 c sugar
1 Tbsp vanilla, butter & nut flavoring
2 1/2 c all purpose flour
1/2 c self rising flour
1 c milk, whole
4 eggs
ICING
2 c powdered sugar
4 Tbsp canned milk (pet or carnation)
1/2 c butter
1/2 tsp vanilla, butter & nut flavoring

Steps:

  • 1. Cream crisco and mix in sugar
  • 2. Add eggs, one at a time and beat
  • 3. Mix flour together and add to mixture
  • 4. Add milk and flavor. Beat and pour into a bundt pan sprayed with cooking spray (such as Pam) or two round cake pans.
  • 5. Bake at 325 for one hour.
  • 6. Cream butter until fluffy. Add part of the powdered sugar and beat. Continue adding sugar and milk in small batches and beat until very fluffy. Stir in flavoring. Frost/Ice your cake.

OLD FASHIONED COCONUT CAKE



Old Fashioned Coconut Cake image

This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

4 eggs, lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon coconut flavoring
1 cup milk
3/4 cup butter
3 (12 ounce) packages of frozen fresh grated coconut

Steps:

  • Combine eggs and sugar and beat until light and fluffy.
  • Add flour and baking powder and beat on low until smooth.
  • Add coconut flavoring.
  • Combine milk and butter in a saucepan and heat until butter melts.
  • Fold into other mixture.
  • Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
  • Thaw the packages of coconut.
  • Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
  • Topping the icing with the coconut (in between the layers too!).

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

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