Western Pound Cake Recipes

WESTERN POUND CAKE

Western Pound Cake image

My grams made this cake when I was small and it has always been my mom's favorite cake. Best with fudge icing

Provided by Sheri Ketarkus

Categories Desserts Cakes Pound Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups cake flour
2 teaspoons baking powder
1 (4 ounce) bar sweet chocolate, grated
1 cup chopped walnuts
1 cup butter
2 cups white sugar
4 eggs, beaten
1 teaspoon vanilla extract
1 cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 69.5 g, Cholesterol 104.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 13 g, Sodium 203 mg, Sugar 39.6 g

IMPERIAL POUND CAKE

Imperial Pound Cake image

This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine.

Provided by GlamAtomic

Categories Dessert

Time 1h20m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 lb margarine, room temperature (not soft or reduced fat, Imperial Margarine sticks are recommended)
1 lb powdered sugar
6 eggs
1 teaspoon vanilla extract
3 cups cake flour
chopped nuts and extra powdered sugar (to garnish)

Steps:

Preheat oven to 325 Degrees Fahrenheit.
Grease and flour a large tube pan.
In a large bowl, beat Margarine and Sugar until light and fluffy.
Beat in Egs, one at a time.
Beat in Vanilla.
Slowly add Flour, beating until well mixed.
Pour batter into the prepared pan.
Sprinkle lightly with powdered sugar and nuts if desired.
Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
Cool in pan for 10 minutes.
Remove from pan and cool completely.
Enjoy!

WESTERN HOMESTEAD OLD FASHIONED BUTTER CAKE

Western Homestead Old Fashioned Butter Cake image

Old fashioned buttery thin crust on the outside of this tube pan cake. There is no salt or milk. Powdered sugar is the key to this cake and you can use butter, margarine or butter flavored Crisco. I use a combination of butter and butter flavored Crisco. No icing necessary. Serve with fruit, whipped cream or whipped jello or any combination. Recipe found in the walls of our homestead built in 1907 tacked along side of Lithuanian newspapers which were used for insulation. I have updated recipe ie. butter flavored Crisco and Pam. They pounded the sugar to become powder with mortar and pestle.

Provided by Montana Heart Song

Categories Dessert

Time 1h15m

Yield 1 large tube cake, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 lb margarine or 8 ounces butter with 8 oz margarine
1 lb powdered sugar
6 eggs, room temperature
2 3/4 cups regular white flour
1 teaspoon vanilla extract
Pam cooking spray

Steps:

In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
Mix on low speed until soft and blended.
Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
Then add one egg at a time. Beat one minute for each egg.
Add vanilla extract.
Mix.
Preheat oven to 300°F.
Spray Pam in a tube or angel food cake pan.
Note: You can use butter or margarine also.
Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
Pour batter evenly in pan.
Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.

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