WHIPPED CREAM POUND CAKE
This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 2 cakes (12 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
WHIPPING CREAM POUND CAKE
Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.
Provided by Toni Wiggins
Categories Desserts Cakes Pound Cake Recipes
Time 3h10m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
- Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
- Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
- Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 68 g, Cholesterol 137.9 mg, Fat 21.8 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 12.9 g, Sodium 130.5 mg, Sugar 43.7 g
ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE
This recipe appeared in Our local newspaper about 20 years ago. The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them.
Provided by Steve P.
Categories Dessert
Time 1h25m
Yield 1 Ten inch tube or Bundt cake, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Butter and flour a 10 inch tube or bundt pan.
- Thoroughly cream together sugar and butter.
- Add eggs 1 at a time, beating well after each addition.
- Mix in half the flour, then the whipping cream, then the other half of the flour.
- Add Vanilla.
- Pour into prepared pan.
- Set in COLD oven and turn heat to 350ºF.
- Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
- Cool in pan 5 minutes.
- Remove from pan and cool thoroughly.
- Wrapped well, this cake will keep for several days.
- Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.
Nutrition Facts : Calories 847.9, Fat 38.6, SaturatedFat 22.9, Cholesterol 264.5, Sodium 277.9, Carbohydrate 116.4, Fiber 0.9, Sugar 75.3, Protein 10.6
WHIPPING CREAM LEMON POUND CAKE
Steps:
- Cream butter (at room temperature); add sugar, creaming until light and fluffy. Blend in vanilla and lemon flavoring. Add eggs, one at a time, beating well after each addition.
- Sift together, salt and flour. Add alternately with cream. Mix well.
- Place in cold oven set at 325 degrees F for 1-1/2 hours or until toothpick inserted in center of cake comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM
Provided by Michael Shrader
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Fourth of July Blackberry Strawberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
- Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
- Cut 1 cake crosswise into slices. Serve with berries and whipped cream.
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