Category: pound cake

orange-butter pound cake

Orange-Butter Pound Cake

1 1/4 cups (2 1/2 sticks) unsalted
    butter (at room temperature)
1 3/4 cups granulated sugar
6 large eggs
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 325 degrees F. Butter and flour a 12-cup Bundt pan.

Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla extract. Add flour and salt and beat just until blended. Transfer batter to prepared pan. Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely.

rose petal pound cake

Rose Petal Pound Cake

You can substitute orange water for the rosewater.

1 cup butter, softened
1 2/3 cups granulated sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring

Preheat oven to 350 degrees F. Grease one 9-inch tube pan.

Cream butter well.

In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.

Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.

Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners’ sugar.

white chocolate pound cake

White Chocolate Pound Cake

1 cup evaporated milk
4 (1 ounce) squares white baking chocolate, chopped
1 cup butter (NO SUBSTITUTE), softened
1 2/3 cups granulated sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan.

In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice.

Icing
3 (1 ounce) squares white baking chocolate, chopped
1/4 cup butter (NO SUBSTITUTE)
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioners’ sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over cake.

Yields 12 servings.

yellow vanilla pound cake

Yellow Vanilla Pound Cake

1 cup cold butter
1 2/3 cups granulated sugar
1/4 teaspoon salt
5 eggs
2 cups all-purpose flour, sifted
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice

Preheat oven to 300 degrees F. Using a bit of butter, coat only the bottom of a 9-inch tube pan; dust with flour (sides should remain ungreased so the cake will adhere to them better when rising).

Put butter in a large mixing bowl and work it with a wooden spoon until it become shiny, about 5 minutes. Add sugar and salt; continue to work sugar and butter together. When well-mixed, stir in a circular motion until the mixture loses most of its gritty feeling. Adding eggs will dissolve the rest.

Add eggs one at a time, stirring well after each addition. After third egg has been incorporated, add 2 tablespoons flour. Add the last 2 eggs and continue to stir, then add the rest of the flour in 4 parts, stirring well after each addition. Beat in vanilla extract and lemon juice.

Spoon batter into prepared tube pan and smooth top. Bake for 40 minutes, then increase temperature to 325 degrees F. After 5 more minutes of baking, gently remove pan from oven, bend your ear to it and listen for bubbling or a slight sound. If you hear something, put it back in the oven to bake another 10 minutes, then remove again and listen. Let it bake another 5 minutes if necessary, until the cake is quiet. Or insert a skewer into cake; if it comes out clean, the cake is done.

Remove cake from oven and run a knife around the sides of the pan; turn out onto a wire rack, then turn cake face up. Cool, uncovered, for 15 minutes, then cover with a clean towel (otherwise the cake will become dry and hard).

When cool, store in a clean cake tin.

apple cider pound cake

Apple Cider Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons apple pie spice
1 cup apple cider
1 teaspoon vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla extract. Pour batter into prepared pan. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack.

blackberry pound cake

Blackberry Pound Cake

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 cups unsifted flour
1 teaspoon salt
1 cup blackberry jam
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4 eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons ReaLemon reconstituted lemon juice
1 cup chopped nuts

Preheat oven to 325 degrees F. Liberally grease a 10-inch tube pan.

In large mixer bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.

Sift or stir together flour, cream of tartar, salt and baking soda. Blend together jam, ReaLemon and sour cream. Add flour mixture until well blended. Stir in vanilla extract and nuts. Pour into prepared pan. Bake 70 minutes or until a wooden pick inserted near center comes out clean.

Cool 10 minutes. Remove from pan. Top with Lemon Glaze.

Lemon Glaze
3/4 cup confectioners’ sugar
4 teaspoons lemon juice

Blend sugar and lemon juice until smooth.

chocolate mint pound cake

Chocolate Mint Pound Cake

1/2 cup butter or margarine, softened
4 ounces cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 2/3 cups (10 ounces) Hershey’s Mint
    Chocolate Chips, divided
3 to 4 drops green food color (optional)
Mint Chocolate Chip Glaze

Preheat oven to 325 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla extract; beat well. Stir in flour and baking powder; stir in 1 cup mint chocolate chips (reserving the remainder for glaze) and green food color, if desired. Pour batter into prepared pan. Bake for 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Prepare Mint Chocolate Chip glaze. Spread over top of cake, allowing glaze to run down sides. Cool completely. Yields about 10 servings.

Mint Chocolate Chip Glaze
Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil). Microwave at HIGH (100%) for 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.

coconut pound cake

Coconut Pound Cake

1 cup butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1 cup shredded coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking soda and salt; mix well. Add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in coconut and flavorings. Pour batter into prepared pan. Bake for 1 hour and 10 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely.

Yields 12 servings.