RICH DECADENT POUND CAKE
This was my Grandmother's recipe for old-fashioned pound cake. It is rich and delicious. Found the recipe again after searching her recipe cards (LOTS of them) and made it today. YUM. Excellent with fresh strawberries and whipped cream OR toasted and buttered for a morning delicacy. Prep time includes time to let butter and eggs come to room temperature.
Provided by kayc1218
Categories Breakfast
Time 3h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
- Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
- Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
- Add eggs one at a time, beating for 2 full minutes after each egg is added.
- Slowly add flour and mix just until blended. Add vanilla and salt.
- Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
- Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.
ULTIMATE BUTTER POUND CAKE
This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!
Provided by LisaK
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
- Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g
BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE
This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze. It is beautiful enough for company but great enough to make for our families, who are our greatest critics :)
Provided by Karen..
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CAKE: Preheat oven to 325 degrees.
- Grease and flour a bundt or tube pan.
- In a small bowl, combine flour, soda and powder.
- In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
- In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
- Beat in eggs, one at a time.
- Stir in melted chocolate.
- Add flour mixture alternately with coffee mixture.
- Pour into prepared pan.
- Bake 1 hour or until center tests done.
- Cool 30 minutes and remove from pan onto a wire rack.
- Cool completely and transfer to serving dish.
- Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
- GLAZE: Melt chocolate and butter, stirring until smooth.
- Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
- Stir in vanilla extract.
Nutrition Facts : Calories 543.9, Fat 29.8, SaturatedFat 18.2, Cholesterol 101.2, Sodium 287.8, Carbohydrate 70.6, Fiber 3.8, Sugar 48.4, Protein 6.5
RICHEST EVER CHOCOLATE POUND CAKE
The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
- In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
- Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g
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