Pound Cakes From Heaven Recipes

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POUND CAKES FROM HEAVEN



Pound Cakes from Heaven image

Make and share this Pound Cakes from Heaven recipe from Food.com.

Provided by sandraleegarth

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (5 ounce) can evaporated milk
2/3 cup heavy cream
2 tablespoons vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
  • Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
  • Gradually add sugar and beat for an additional minute.
  • Add eggs, one at a time, beating just until the yolk disappears.
  • Combine flour, baking powder and salt.
  • Then combine evaporated milk and heavy cream.
  • Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
  • Stir in vanilla and almond extract and pour batter into prepared pan.
  • Bake for 60-75 minutes or until the cake tests done.
  • Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
  • Serve plain, dust with powdered sugar or serve with whipped cream and berries.

Nutrition Facts : Calories 1218.8, Fat 62.2, SaturatedFat 37.7, Cholesterol 320.1, Sodium 260.6, Carbohydrate 151.9, Fiber 1.7, Sugar 100.8, Protein 14.3

HOMEMADE POUND CAKE



Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

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