Soul Warming Pound Cake Recipes

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

SOUL WARMING POUND CAKE

Steps:

• Beat butter in sugar in large bowl until smooth and creamy with hand mixer.
• Add eggs, a small amount at a time, and beat well after each addition.
• When all of eggs are mixed in, add vanilla flavoring, milk. and flour and beat until all ingredients are combined.
• Grease and flour 2 loaf pans. Pour batter into each pan until it is about ¾ full.
• Place in 350 degrees Fahrenheit oven. Bake until toothpick inserted into cake comes out clean (approximately 15-25 minutes).
• Let cake cool for 5 minutes, then carefully invert onto large plate or platter.
• Slice cake into desired thickness and serve warm.

7UP POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

BRAM BRACK SOUL CAKES

Steps:

• Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth.
• Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture.
• Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic.
• Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled.
• Divide in half and place each in a greased 7" cake tin. Cover and let rise again for 30 minutes.
• Bake in a 400 degree oven for about 1 hour, or until it tests done.
• Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes.
• Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered.