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Cooking For Fun's
Pound Cake Page


Here you will find some of our
favorite recipes for the lovely pound cake!
Enjoy your visit!



Maraschino Cherry Pound Cake
1 1/2 cups shortening
6 eggs
1/2 tsp baking powder
1 tbsp butternut flavoring
3 cups white sugar
3 3/4 cups all-purpose flour
3/4 cup milk
3/4 cup maraschino cherries, chopped
3 oz cream cheese
1/4 cup butter, softened
2 cups sifted confectioners sugar
1/4 cup maraschino cherries, chopped
1/2 cup coconut (optional)

A wonderful pound cake full of maraschino cherries and a creamy cherry and cream cheese icing.

1. In a large bowl, cream the shortening and the white sugar together
until fluffy. Add eggs one at a time to the creamed mixture, beating
well after each addition. Add the flavoring.

2. In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.

3. Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

4. To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

CFF Shared by Lauri
 


5-Flavor Poundcake
1 cup butter (or margarine) -- softened
1/2 cup shortening
3 cup sugar
5 lg eggs
3 1/4 cup cake flour -- sifted
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 tsp rum flavoring
1/2 tsp coconut extract
Glaze:
1/2 cup sugar
1/3 cup water
1/2 tsp almond extract

Beat butter and shortening at medium speed with electric mixer for about 2 minutes, until creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking powder and salt.  Add to butter/sugar/egg mixture, alternately with milk, beginning and ending with flour mixture.  Mix low speed just until blended after each addition. Stir in the 4 flavorings. Pour batter into greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack.

To prepare glaze: Combine sugar and water in a small saucepan; bring to a boil over medium heat. Remove from heat and stir in almond extract.

Spoon glaze over cake while warm. Cool completely on wire rack.

CFF Shared by Joanne


7-Up Pound Cake
1 1/2 cups margarine
3 cups sugar
5 eggs
3 cups flour
3/4 cup 7-up
2 tbsp lemon extract

Cream sugar and margarine until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in lemon extract and 7-up. Pour batter into well greased and floured 12-cup pan (tube pan). Bake at 325 for 1 hour and 15 minutes.

CFF Shared by Margie


Allethea Wall's Brown Sugar-Banana Pound Cake
1 lb brown sugar, light
1 cup white sugar
1 lb butter
5 eggs
2 lg bananas -- mashed
3 cups flour
1/2 tbsp baking powder
1/2 tbsp salt
1 cup milk
1 tbsp vanilla
1 cup pecans

1. Preheat oven to 350 F.

2. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas.

3. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to first mixture alternately. Stir in the pecans. Pour into a 10" well-greased tube pan. Bake in preheated oven for 1-1/2 hours, or until firm.

4. Place upside down on a cake rack; when cool, invert and turn out onto rack.

CFF Shared by Tabitha


Apricot Brandy Pound Cake
Recipe By: Key Gourmet
1 cup butter -- softened
2 1/2 cups sugar
6 eggs
1 tsp vanilla
1 tsp each orange & rum extracts
1 tsp almond extract
1/2 tsp lemon extract
3 cups cake flour -- sifted
1/4  teaspoon      soda
1/2 tsp salt
1 cup sour cream
1/2 cup apricot brandy

Cream butter, gradually add sugar and beat until light.  Add eggs one at a time, beat thoroughly after each.  Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.  Blend well.  Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.  Cool in pan on rack.  Keeps very well, can be frozen which improves flavor.

CFF Shared by Sarah


Bullock's Pound Cake
Recipe By: BULLOCK, Helen Duprey Recipes of Early America
1 lb butter
1 lb sugar [2 cups]
1 lb eggs (10 eggs -- separated)
1 lb sifted all-purpose flour -- (4 1/2 cups)
1 tbsp lemon juice
1 tsp baking powder
1 tsp mace
2 tsp almond flavoring
1/4 cup brandy

Cream the butter with 1 cup of the sugar.  Beat the egg yolks until light and lemon colored, and gradually beat in the remaining cup of sugar. Add the lemon juice and beat into the butter mixture.  Mix in the dry ingredients and add the flavoring and brandy.  Beat the egg whites until they form peaks, but are not dry.  Fold into the batter. Bake in a greased and floured Turk's head mold or 10-inch tube pan at 325F for about 1 hour. May also be baked in 2 loaf pans 8 x 8 x 3 inches.

CFF Shared by Lauri


Cappuccino Pound Cake
3/4 cup oil
1/2 cup honey
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tbsp Creme de Cacao
1 tbsp Kahlua
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp baking soda
1 tbsp instant coffee
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Coffee Kahlua Cream Glaze:
1 cup cream
1 tsp instant coffee
2 tbsp sugar
1 tbsp Kahlua

Mix all wet ingredients together and beat for 4 minutes with electric mixer. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325 F for 1 hour 10 minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cool cake.

CFF Shared by "LMCC"


Orange Crush Pound Cake
1 1/2 cups margarine or butter
3 cups sugar
5 eggs
3 cups flour
1 tsp lemon extract
1 tsp vanilla extract
3/4 cup Orange Crush drink
Glaze:
1 tsp almond extract
1/2 cup sugar
1/3 cup water

Margarine and eggs should be at room temperature. Cream sugar and margarine until light and fluffy. Add eggs, one at a time. Beat well. Add flour. Beat in lemon and vanilla extracts and Orange Crush drink. Pour batter into a well greased and floured 10-inch tube pan and bake at 325 degrees for 1 to 1 1/4 hours. Cool in pan about 20 minutes before turning out.

Variation: Add 1 teaspoon each of vanilla, lemon, coconut and rum
flavorings to batter.

Glaze: Glaze cake with ingredients which have been brought to a boil.
Pour over cool cake.

CFF Shared by Lauri


Peanut Butter Pound Cake
2 cups sugar
2 sticks butter or margarine
6 eggs
2 tsp vanilla
3/4 cup crunchy peanut butter
2 cups all-purpose flour
1/3 cup peanuts -- finely chopped

Cream sugar and margarine.  Mix in eggs thoroughly, one at a time.
Add vanilla.  Blend in peanut butter. Add flour, a little at a time,
until well blended, at low speed.  Pour into buttered and floured tube
pan or bundt pan.  Bake at 350 for 45 minutes.  Top with  peanuts then
bake at 325 for 15 minutes more.  Cool 5-10 minutes in pan, then
remove from pan and place on cooling rack.

CFF Shared by Dorothy


Khalua Fudge Pound Cake
1/2 cup cocoa
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup Khalua
1/4 cup water
Cake:
3/4 cup milk
1 tbsp vanilla
1 lb unsalted butter
2 1/2 cups sugar
6 large eggs, room temperature
4 cups flour
1/4 tsp baking soda
Khalua Glaze:
4 oz semi-sweet chocolate
4 tbsp unsalted butter
2 tbsp heavy cream
2 tbsp Khalua

Make fudge; in saucepan, over low heat. Mix ingredients. Heat to
boiling over medium heat; stirring. Cool.

Preheat oven to 300 F. Grease and flour 10 in tube pan.

Make cake: In small glass measure, mix milk and vanilla. In large mixing bowl at high speed, beat butter and sugar 3 min or until fluffy.  Beat in eggs one at a time. Add flour (in 1/4's) alternately with milk
mixture (in 1/3's), beginning and ending with the flour. Spoon 1/3 of
batter (about 2-1/2 cups) into medium bowl. Stir soda into fudge; stir
into batter in medium bowl. Pour half of remaining plain batter into
tube pan. Top with fudge batter; add remaining plain batter. Bake 1
hour and 40 minutes or until tests done. Cool cake in pan on wire rack 15 min. Invert onto rack.

Make glaze: In food processor chop chocolate. In saucepan, heat butter, cream & Khalua to boiling. With motor running, pour into chocolate; process until chocolate melts and mixture is smooth. Cool completely. Drizzle over cake.

CFF Shared by Lauri


Pound Cake
1 lb butter
10 eggs
3 1/2 cups flour
1/2 cup cornstarch
1 tsp lemon extract
1 box powdered sugar
1 tbsp baking powder
1 tbsp milk
3 tbsp Crisco

Take three tablespoons of butter out of the pound, cream the rest of the butter with Crisco. Add powdered sugar and cream well together. Add one egg at a time beating after each addition. Sift flour, baking powder and cornstarch. Add this to first mixture, one tablespoon at a time until all is gone. Add lemon extract or flavoring and beat. Last of all add milk and beat well.

Grease brown paper with Crisco and line a spring form pan.... paper should come up above the pan rim...the cake rises and is quite high. Put in dough and even all out. Bake in an oven at 250F for 2 hours or more [...this is not an error!! ;-)] and DO NOT OPEN OVEN until at least 1 hour after it is in. When cake is done...when cake tester comes out dry, leave in oven for 5 minutes with oven turned off. DO NOT REMOVE FROM PAN UNTIL NEXT DAY. Cover with towel.

Icing: Mix about 3/4 of a box of confectionery sugar with a little milk...
tablespoon or so(???)....Add a tablespoon of melted butter. Mix enough milk until proper consistency is attained [...spreadable... not dripable! ;-)] Last of all add a teaspoon of almond extract or flavoring. Spread on cake and decorate with walnuts or cherries... or even washed green hedge leaves with the cherries.

CFF Shared by Mike
 
 


 

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Web page designed and maintained by Leilani Devries