To die for pound cake
sheilajoyce_gw
9 years ago
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Comments (25)
pam_25f
9 years agoglenda_al
9 years agoRelated Discussions
lemon pound cake to vanilla pound cake
Comments (4)I was going to say that I always put more vanilla in than suggested. I like a lot - some don't. And I learned decades ago that imitation doesn't even go into my grocery cart! Although I would also try mixing a little (or a lot) of almond extract into that recipe. Almond and vanilla compliment each other quite well IMO....See MoreAnother Pound Cake
Comments (9)Cream Cheese Pound Cake Southern Living November 2001 Yield 1 (10-inch) cake Ingredients 1 1/2 cups butter, softened at room temp 1 (8-ounce) package cream cheese, softened at room temp 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/8 teaspoon salt 1 tablespoon vanilla extract Preparation Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix. Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack....See MorePound Cake Problems
Comments (17)They should help your cake be lighter. Pound cake in general is fairly dense. These are standard cake baking instructions, even for when you have baking powder, however. The "white" part may depend on how yellow your butter is, and how yellow your yolks are in the next step, but they'll certainly be lighter. The exact length of time depends on your mixer. If you have a big KA rather than a little Procter-Silex, you'll probably need less beating time, and should beware of overbeating. The likely reason the first version didn't have these instructions was that the person who copied it out figured that those were a given. Especially when someone is trying to fit it on a file card, the "everybody knows this" instructions get cut, even though not everybody does. None of this will affect your cake releasing from the pan, however. Both versions say greased and floured pan, so believe them. That's key, though the "better than pam" will probably do the trick (I say "probably" because I haven't tried it yet, but everyone says yes), being a combination of grease and flour. Or parchment and grease as Linda suggested. That can be tricky in a round pan to get just right, but it's foolproof once you get the paper in right. And use a tube or loaf pan, rather than something wider (a tube is a round loaf pan--the heat comes up the middle to bake from the center out, making the center a "side"). The only thing I'd add to the full recipe with the detailed instructions has been stated previously--you might need to cool it in the pan on the rack a bit longer. Feel it when it comes right out of the oven. It should be a bit damp and springy on top (not a lot). When it's only a bit warm and feels drier and firmer on top, the steam has mostly escaped. Then you can put the tube pan on a coffee can or something and gently slide the outside down. Let the sides get a bit firmer and dryer, then use the two plates method to turn it off the tube part of the pan. If you use loaf pans, go right to the two plates (loosen lightly with a butterknife or thin metal spatula/spreader if it's clinging to the sides, place a big enough plate over the top, invert, remove pan quickly making sure the cake isn't clinging or go back to loosening, immediately cover with second plate and invert to right side up). Again, make sure the top is firm before inverting so it doesn't stick to the plate....See MorePound cake for Mother
Comments (11)ricky, the grapefruit sounds interesting and also doable. lascatx, the Sprite is such a "bland" taste, as soft drinks go, that it doesn't add any flavor. I think it's more the carbonation, like using club soda in batter for onion rings or the beer in beer bread. It may take the place of leavening, as the recipe has no baking powder or baking soda, no cream of tartar, just the beating of eggs/butter/sugar for loft. The carbonation might help that with no noticeable flavor. It's definitely pound cake, though, with 5 eggs, 3/4 pound of butter, 3 cups of sugar. It makes quite a large cake, I use my biggest bundt pan and it fills it up during baking. I think it's actually kind of plain, the only definable flavor being the vanilla extract, which is why it's good for things like strawberry shortcake. Mother likes plain cake, with no frosting, so she likes this one, although she's not adverse to adding rhubarb compote as a topping, or fresh strawberries or peaches. It's plenty sweet so I think adding club soda or tonic would probably do the work of the 3/4 cup of Sprite that is called for in this recipe. Annie...See Morenanny98
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