Pound Cake Ring Recipes

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CLASSIC POUND CAKE



Classic Pound Cake image

This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!

Provided by Shelly

Categories     Cake

Time 1h30m

Number Of Ingredients 4

2 cups salted butter, room temperature
2 cups granulated sugar
9 large eggs
3 1/4 cups all purpose flour

Steps:

  • Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
  • Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
  • Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
  • Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
  • Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg

POUND CAKE RING



Pound Cake Ring image

Provided by Charles.Durand

Number Of Ingredients 0

Steps:

  • Sift the flour, baking powder, and salt together; set aside. Cream butter with extract. Gradually add sugar, creaming until fluffy. Add eggs in thirds, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture. Turn batter into a greased (bottom only) 3-quart ring mold. Bake at 325°F about 40 minutes, or until cake tests done. Cool 10 minutes in pan on wire rack; remove and cool completely. Spoon hot Citrus Glaze over cake on serving plate.

Nutrition Facts :

PUMPKIN RING CAKE



Pumpkin Ring Cake image

Family tired of pumpkin pie? Let them eat cake this time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

3 cups Original Bisquick™ mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
1 can (16 ounces) pumpkin (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
  • Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg

POUND CAKE III



Pound Cake III image

I use this recipe all the time for weddings, and people love it!

Provided by BROWNEYES230117

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 9

1 cup butter
½ cup shortening
3 cups white sugar
5 eggs
1 tablespoon vanilla extract
1 ¼ cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  • Bake in the preheated oven for 80 to 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 423.1 calories, Carbohydrate 56.6 g, Cholesterol 90.2 mg, Fat 20.1 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 9.6 g, Sodium 170.8 mg, Sugar 38.7 g

CITRUS POUND CAKE



Citrus Pound Cake image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Egg     Dessert     Bake     Lemon     Orange     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

Steps:

  • Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
  • Sift together flour, baking powder, and salt.
  • Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
  • Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
  • Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

POUND CAKE RING



Pound Cake Ring image

"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 cakes (9 cups batter).

Number Of Ingredients 12

1 pound butter, softened
3 cups sugar
6 large eggs
1/2 cup plus 1 tablespoon whole milk
1 tablespoon lemon juice
1-1/2 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon lemon extract
4 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Confectioners' sugar, fresh peaches, blackberries and mint, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon zest and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition., Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.) , Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 153mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

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