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Posts Tagged ‘poundcake

Ingredients
* 3 Sticks butter
* 3 c Sugar
* 3 c Cake flour
* 5 Eggs
* 2 tb Vanilla extract
* 3/4 c 7 Up soft drink; (room
Instructions
Preheat oven to 325 degrees. Cream butter and sugar; add eggs (one egg at a time) and beat well. Add vanilla extract. Fold in flour alternating with 7Up. Put in a greased and floured cake pan or tube. Bake for 1 hour.
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* 190 g all-purpose flour
* 300 g white sugar
* 115 g butter
* 115 g sour cream
* 3 eggs
* 1 g baking soda
DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
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* 224 g cream cheese
* 340 g butter
* 600 g white sugar
* 6 eggs
* 375 g all-purpose flour
* 5 ml vanilla extract
DIRECTIONS

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
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* 225 g butter, softened
* 224 g cream cheese, softened
* 600 g white sugar
* 6 eggs
* 5 ml coconut extract
* 375 g all-purpose flour
* 2 g baking powder
* 150 g flaked coconut

DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

FOOTNOTE
*This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
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3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
4 large egg whites
2 tsp vanilla
1 cup sour cream (low fat will work)
10 tbsp butter, softened
2 cups sugar

Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together until combined. Stir in vanilla extract.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in beaten eggs until batter is well combined. Stir in 1/3 of flour mixture until just blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth and no streaks of flour remain.
Don’t worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Serves 12-16.
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Blackberry Pound Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, softened
2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
2 cups blackberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract.
With a mixer on low speed (or by hand), stir in 1/3 of the flour mixture, followed by half of the buttermilk. Add additional 1/2 of the flour and the rest of the buttermilk. Stir in remaining flour, mixing only until no streaks of flour remain. Gently fold in blackberries with a spatula (if using frozen, coat with 1 tbsp flour before stirring them in to prevent them from bleeding all over the cake).
Spoon into prepared pan and level top with a spatula.
Bake for about 70 minutes, until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then loosen cake and turn out onto a wire rack to cool completely before slicing.

Serves 16.
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Ingredients

Makes 2

* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 1 bar (8 ounces) cream cheese, room temperature
* 3 cups sugar
* 6 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 2 teaspoons salt
* Nonstick cooking spray

Directions

1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
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