GRANDMA'S POUND CAKE
After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.
Provided by Braelyn
Categories Desserts Cakes Pound Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
- Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.
Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g
GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
GRANDMOTHER'S POUND CAKE
The recipe is from Fannie Farmer Cookbook (1972 edition). It is a buttery dense cake. I have been making it for years. My family loves this cake. My daughter is especially fond of the ends. I have made it to serve plain or as an ice cream cake topped with a frozen fruit mixture. You must use an electric mixer to get the batter light and fluffy.
Provided by Chef Hot Pans
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Set oven at 300 degrees.
- Butter and flour 1 large or 2 small loaf pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- When creamy fold in the flour and salt.
- Spoon in pan/pans.
- Bake for 1 1/2 hours.
GRANDMA'S POUND CAKE
The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
- Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 160 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
GRANDMA'S SOUR CREAM POUND CAKE
This is a recipe the whole family loves. It's always a hit!
Provided by LVJOANNE
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
- Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g
OLD FASHIONED POUND CAKE 1972
Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 loaf pan size cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 325 degrees.
- Grease loaf pan. Can line if desired.
- Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
- Sift the flour and measure.
- Add the salt and mace.
- Sift all together once more.
- Add eggs one at a time, alternating with the flour to the creamed mixture.
- Beat until light and fluffy.
- Add the vanilla.
- Pour into prepared greased pan.
- Bake 325 degrees for 50 to 60 minutes.
- Using tester to test.
Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2
BETTER THAN GRANDMA'S POUND CAKE
This has to be the BEST old time pound cake ever. It is so dense and has a crunchy crust. A favorite in our family. This cake is often requested for birthdays. It is great with fruit and whipped cream.
Provided by Jenny White
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together sugar, margarine and Crisco.
- Beat in eggs, one at a time.
- In a separate bowl, mix the flours together.
- Add flours to the cream mixture, alternating with the milk.
- Add the vanilla.
- Beat for 10 minutes, scraping down the bowl several times.
- Pour into greased and floured tube pan.
- Place in a COLD oven.
- Bake at 300 degrees Fahrenheit for 1 hour to 1 hour 30 minutes or until tooth pick comes out clean. Note: Sometimes this cake has taken up to 2 hours to bake. It all depends on the oven. You don't want to raise the oven temperature because the crust won't form properly.
- Allow cake to cool in pan for 30 minutes and then run a butter knife around the edges before removing it from the pan.
Nutrition Facts : Calories 563.1, Fat 26.8, SaturatedFat 6.4, Cholesterol 91, Sodium 415.3, Carbohydrate 74.9, Fiber 0.8, Sugar 50.3, Protein 6.6
GRANDMA RUBY'S BUTTERMILK POUND CAKE
This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Provided by James Buddy Clower
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
- Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g
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