Pasta Pound Cake Recipes

Steps:

• For the cake: Preheat the oven to 425 degrees F. Generously spray the inside of a 12-cup bundt pan with nonstick cooking spray.
• Bring a pot of heavily salted water to a boil. Add the spaghetti and cook until not quite al dente according to the package instructions.
• Meanwhile, combine the eggs with the Parmesan and Pecorino in a large bowl. Whisk in 1 teaspoon salt and 1 tablespoon pepper.
• Drain the pasta and discard the cooking liquid. Pour the pasta into the egg mixture and toss thoroughly to combine. Once the pasta is evenly coated, pour it into the prepared bundt pan. Gently press the pasta into an even layer.
• Bake until the pasta cake is firm and some strands of pasta have turned golden brown, about 20 minutes. Let cool in the pan for 10 minutes, then invert the cake onto a large serving platter.
• For the toppings: Melt the butter in a large saucepan over medium heat. Whisk in the flour until a smooth paste forms. Cook the roux, stirring frequently, until it begins to smell like toasted nuts, 1 to 2 minutes. Pour in the milk, continuously whisking. Reduce the heat and simmer until a thick sauce forms, about 3 minutes. Whisk in the Cheddar and grated Parmesan and stir until melted, loosening with 1 to 2 tablespoons of milk if needed. Sprinkle with salt to taste. Allow to cool slightly before topping the cake.
• Decorate the cake with the cheese sauce. Allow the cheese "icing" to drip down the sides of the cake slightly. Top with the Parmesan shreds and basil to resemble sprinkles. Slice the cake into wedges and serve warm, with extra sauce on the side if desired.

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

Steps:

• Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
• In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
• Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.