TRUE POUND CAKE
Follow step-by-step, photo illustrated instructions to make this True Pound Cake. Consisting of one pound each of Eggs, Flour, Sugar and Butter, this recipe is referred to as the "True" recipe for making pound cake. Dating back to the 1700's, this version is a bit more dense than today's pound cakes, but well worth adding to your recipe box.
Provided by Steve Gordon
Categories Desserts
Time 2h30m
Yield Varies, according to slices.
Number Of Ingredients 5
Steps:
- Butter and eggs should be at room temperature before mixing.
- Weigh out one pound, or 3 ¾ cups of All-Purpose Flour
- Remove 7 Tablespoons of the flour and place back in bag.
- Add 7 Tablespoons of Corn Starch to the flour.
- Sift the flour and corn starch together, 3 to 4 times, set aside.
- Sift the Confectioners Sugar into another small mixing bowl.
- In a large mixing bowl, beat the softened butter on high speed until light and fluffy, about 5 minutes.
- Gradually add sugar to butter, beating continuously, until it's well incorporated, light and fluffy.
- Add eggs, one at a time, beating briefly, but well, after each addition.
- Scrape down the sides of the bowl as needed.
- Gradually add flour, beating briefly, but well, after each addition, until mixture is smooth.
- Add flavoring, beat just until incorporated.
- Use a spatula to scrape down the sides of the bowl and fold together a time or two.
- Grease and flour pan, making sure you don't leave any lumps of flour in the corners.
- Spoon the mixture evenly into the prepared pan. Level top gently with a spoon.
- Gently spread batter up the sides and center cone of the pan, pulling batter from the middle.
- Place cake on middle rack in a COLD oven.
- Bake at 275ºF for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached.
- Remove pan from oven and let cool on a wire rack, for 20-30 minutes.
- Carefully flip pan over and remove cake.
- Let cake cool completely before slicing.
- Enjoy!
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTH CAROLINA POUND CAKE
This is a moist pound cake.Sometimes I substitute the vanilla for almond,lemon.or any other flavoring. Be sure to beat the butter ,Crisco and sugar 15 to 20 minutes .When the sugar is no longer grainy,then add other ingredients. Also you can substitute 2 sticks of Blue Bonnet margarine in place of the butter.. This is the secret for a moist pound cake,to beat the butter,Crisco and sugar,so long..ENJOY!
Provided by Chef LINDA JEAN
Categories For Large Groups
Time 1h30m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Have Eggs and milk and butter at room temperature.
- Cream Crisco,butter and sugar for 15 to 20 minutes (til sugar is no longer grainy.I put one egg at a time and beat well after each egg.I alternate flour with milk by pouring some flour then some milk till all is gone.then I add 1 teaspoon baking powder and1 teaspoon Vanilla.1continue beating til all is blended.
- Bake 1 hour and 15 to 20 minutes.
- Check will tooth pick after an hour and every 5 minutes after that.
Nutrition Facts : Calories 286.7, Fat 13.5, SaturatedFat 6.7, Cholesterol 65.8, Sodium 89.5, Carbohydrate 39, Fiber 0.3, Sugar 25.1, Protein 3.1
BEST SOUTHERN POUND CAKE
In my husband's small South Carolina home town, decisions about whether to attend a local wedding were often made according to whether "Miss Lorene" was making the cake for the occasion. This is her version of the traditional Southern pound cake. Its texture is truly divine and quite dense. For some occasions, it is iced with 7 minute frosting. You can also use your favorite glaze. Makes nice cupcakes as well.
Provided by l0vetw0c00k
Categories Dessert
Time 1h20m
Yield 1 tube pan cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine butter, Crisco, sugar, flour and salt in mixing bowl and beat well with electric mixer.
- Add milk gradually.
- Add eggs, 2 at a time, beating well after each addition.
- Add baking powder and vanilla and mix well.
- Pour batter in 10" tube pan, bottom of which has been lined with waxed paper and greased.
- Bake 1 hour or until cake tests done.
Nutrition Facts : Calories 544.1, Fat 24.6, SaturatedFat 12.4, Cholesterol 149.3, Sodium 378.6, Carbohydrate 75.1, Fiber 0.8, Sugar 50.3, Protein 7.2
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