Buttery Vanilla Pudding Pound Cake Recipe 445

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Steps:

• Heat oven to 350°F.
• Combine flour, dry pudding mix, baking powder, cinnamon and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating until well blended after each addition.
• Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Steps:

• Preheat oven to 325ºF. Grease a 10-cup tube pan with butter and flour. Sift 3 cups of flour into a large bowl and add the baking soda and salt to the flour. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl. With the mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. Add the vanilla extract and mix to combine. With the mixer on low speed, add the flour mixture in 2 additions, alternating with the vanilla pudding. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the prepared tube pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack, round side up. Top the cake with vanilla or chocolate glaze. Cover and let the cake cool completely. Slice and serve. For the Vanilla Glaze: whisk together powdered sugar, milk, vanilla extract and salt in a medium bowl. Pour glaze over the top of the warm cake. Cover and let the icing soak into the cake for 15-20 minutes. For the Chocolate Glaze, just add cocoa powder to the vanilla glaze and stir to combine.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.