Red Dress Vanilla Rose Pound Cake Recipes

VANILLA CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
• Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
• Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

MOM'S VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325 degrees. Lightly brush a 9-by-5-inch loaf pan with butter; dust with cocoa powder, tapping out excess. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes. Scrape down sides of bowl. Reduce speed to medium; add eggs, one at a time, beating thoroughly after each addition and scraping down bowl as needed. Beat in 1/2 teaspoon vanilla and vinegar. Reduce speed to low; add flour mixture in 3 batches, alternating with buttermilk and starting and ending with flour mixture, until just combined. Add food coloring; beat until fully incorporated.
• Pour batter into prepared pan. Tap pan on counter; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour 20 minutes, tenting with foil if browning too quickly. Transfer pan to a wire rack and let cool 15 minutes, then turn cake out of pan onto rack and let cool completely. Cake can be stored, wrapped in plastic, at room temperature up to 2 days.
• When ready to serve, beat cream cheese with confectioners' sugar and remaining 1/4 teaspoon vanilla extract until smooth. Spread with a spatula over top of cake. Slice and serve.

ALL-OCCASION VANILLA POUND CAKE

Steps:

• Place a rack in center of oven and preheat to 350°F.
• In a large mixing bowl, combine flour with potato starch, vanilla powder, salt, and baking soda and whisk gently to blend.
• In another large mixing bowl, combine sour cream, heavy cream, vanilla extract, and liquors and whisk gently to combine.
• Add butter and sugar to the bowl of a standing mixer fitted with paddle attachment; slice open vanilla pod and scrape in black seeds and begin blending on low speed.
• After 2-3 minutes, add eggs and extra yolk, one at a time, waiting until each is fully incorporated before adding next egg.
• Continuing on low speed, alternately add dry and wet mixtures, little by little (move swiftly through this step to avoid overworking the batter, it should take no more than 1 minute).
• Stop mixer, scrape down sides of bowl and along bottom and mix on medium speed for 15 to 20 seconds, until batter is consistenly smooth.
• Spray a large (11 1/2 cup) Bundt pan with an oil/starch spray; fill pan three-quarters full and level it with a rubber spatula (use any leftover batter for cupcakes).
• Bake 45 minutes; test for doneness by inserting a bamboo skewer into center and removing it: when skewer shows just a touch of crumbs, remove cake from oven and cool for 5 to 10 minutes on a flat surface.
• Remove cake from pan and allow to cool completely.
• Sprinkle with powdered sugar, serve with whipped cream and berries, if desired.

RED DRESS VANILLA ROSE POUND CAKE

Steps:

• Preheat the oven to 350 °F.
• Butter a loaf pan (8.5" x 4.5" x 2.5"), sides as well as the bottom.
• Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside.
• Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside.
• In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter.
• And in a cup stir together milk, lemon juice, and lemon rind.
• Separate the dry ingredient mixture and the milk mixture into three portions each.
• Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next.
• Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
• Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.