Million Dollar Pound Cake My Version Recipes

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MILLION DOLLAR POUND CAKE

Make and share this Million Dollar Pound Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 7



Million Dollar Pound Cake image

Steps:

  • Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
  • Mix after each addition.
  • Stir in almond and vanilla extracts.
  • Pour the batter into a greased and floured 10-inch tube pan.
  • Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in pan for 10 to 15 minutes.
  • Remove to wire rack.
  • Cool completely.

1 lb butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

MILLION DOLLAR POUND CAKE (MY VERSION)

I made this pond cake based on Southern Living's Million Dollar Pound Cake recipe, but had to sub a couple of ingredients so that I could use what I had onhand. It turned out pretty decent, so I am writing it down here before I forget what I did! Just a couple of notes: 1) Since this cake has no baking powder or baking soda, I make sure the butter, sugar, and eggs cream together for quite a while to incorperate air into mixture-- anywhere from 5 to 10 minutes. 2) The bake time is what was indicated on the original recipe, but I find it takes about 10 more minutes in my oven.

Provided by SuzV2796

Categories     For Large Groups

Time 1h40m

Yield 15 serving(s)

Number Of Ingredients 8



Million Dollar Pound Cake (My Version) image

Steps:

  • In a larger mixing bowl, cream the butter with the sugar. Add the eggs, one at a time, and cream mixture until light and fluffy-- 5 to 10 minutes.
  • Add the flour alternately with the evaporated milk, beginning and ending with the flour. Pour into a greased and floured tube cake pan. Place pan on a cookie sheet and put into a preheated 300 degree oven.
  • Bake until toothpick inserted comes out clean, anywhere from 1 hour 40 minutes to 1 hour 55 minutes.
  • Let cake cool in pan for 10-15 minutes before turning out of pan to cool completely on a rack. Flavors are even better the next day.

Nutrition Facts : Calories 544.7, Fat 27.8, SaturatedFat 16.8, Cholesterol 153.3, Sodium 222.1, Carbohydrate 67.9, Fiber 0.9, Sugar 41.1, Protein 7.1

1 lb butter, softened (no substitutes, please)
2 cups granulated sugar
1 cup brown sugar
6 eggs
4 cups all-purpose flour
3/4 cup evaporated milk (not sweetened condensed milk)
1 teaspoon almond extract
1 teaspoon vanilla extract

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