BOURBON POUND CAKE
YUM. Bourbon in a cake. Got this from my mom--it would be great for holidays like Christmas and New Years!
Provided by spatchcock
Categories Dessert
Time 1h45m
Yield 2 cakes, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, and salt together.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
- Pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
- Place the pans in the center of a cool oven, leaving a space between them.
- Turn the oven to 325F and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
- Turn off the oven and let the cakes cool in the oven for 10 minutes.
- Open the oven door and cool for 30 minutes.
- Turn the cakes out onto a wire rack to cool completely before slicing.
Nutrition Facts : Calories 605.7, Fat 34.6, SaturatedFat 20.7, Cholesterol 223.3, Sodium 395.9, Carbohydrate 61.9, Fiber 1, Sugar 33.7, Protein 8.5
WALNUT - BOURBON POUND CAKE
Steps:
- Heat oven to 325 degrees. Grease and flour a 10 or 12 cup Bundt Pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter. Soak walnuts in 1/2 cup of the bourbon; set aside. In a large mixing bowl, mix butter and sugar until very light and fluffy. Add eggs and vanilla; mix well. Add all remaining ingredients, including soaked nuts; mix well. Spoon batter into prepared pan. Bake at 325 degrees for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack.
BLACK WALNUT POUND CAKE
I still remember my grandmother making this cake when I was a child...oh, how good it smelled and tasted!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.
Nutrition Facts : Calories 655 calories, Fat 32g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 219mg sodium, Carbohydrate 86g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
BUTTERNUT POUND CAKE
I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!
Provided by SSAN515194
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 2h
Yield 14
Number Of Ingredients 9
Steps:
- Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
- Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 57.9 g, Cholesterol 104.8 mg, Fat 23.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 215.3 mg, Sugar 37.5 g
WALNUT POUND CAKE
Make and share this Walnut Pound Cake recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
- Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
- Add the eggs, one at a time, beating well between each addition.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add to the butter mixture, alternating each addition with the milk.
- Mix until just blended.
- Stir in the vanilla and walnuts.
- Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 470.2, Fat 24.9, SaturatedFat 10, Cholesterol 98.7, Sodium 123, Carbohydrate 57, Fiber 1.2, Sugar 37.8, Protein 6.9
WESTERN POUND CAKE
My grams made this cake when I was small and it has always been my mom's favorite cake. Best with fudge icing
Provided by Sheri Ketarkus
Categories Desserts Cakes Pound Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
- Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 69.5 g, Cholesterol 104.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 13 g, Sodium 203 mg, Sugar 39.6 g
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