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Old 09-06-2009, 08:22 AM
 
15,826 posts, read 29,074,817 times
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Please post your pound cake recipe here. I would like to find a new recipe that is velvety smooth and has a pure, uncomplicated taste.
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Old 09-06-2009, 12:37 PM
 
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This is great!!!

COLD OVEN POUNDCAKE

2 sticks butter
1/2 Cup Crisco
3 cups sgar
6 eggs
3 cups plain flour
1 tsp. baking powder
1 1/2 tsps. vanilla extract
1 1/2 tsps. lemon extract
1 cup milk

Cream butter, Crisco and sugar thoroughly, add eggs one at a time. Combine with flour, baking powder, milk and extracts. Pour into greased and floured 10 cup bundt pan.
Bake at 350 for 1 1/2 hours.
ALWAYS START CAKE OUT IN COLD OVEN.

Last edited by Tnhoneypot; 09-06-2009 at 12:56 PM..
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Old 09-06-2009, 12:55 PM
 
507 posts, read 2,108,595 times
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Default Cream Cheese Pound Cake

Recipe doubles easily to make two loaves or one (12 cup) bundt cake.

Cream Cheese Pound Cake
()
1 1/2 sticks unsalted butter, room temperature
4 ounces (1/2 block) cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
Preheat the oven to 325°F. Lightly butter and flour one standard loaf pan.
Place butter and cream cheese in a large bowl and beat with a mixer until smooth. Add the sugar and increase the mixer speed to high. Beat for approximately five minutes until light and airy. Add eggs, one at a time, beating after each addition, scraping down the sides of the bowl after every other egg. Add the vanilla and almond extract and mix until incorporated. Add flour and salt and mix until just combined.
Pour the batter into the prepared pan and smooth out the top. Bake until golden brown and a toothpick inserted in the cake comes out clean, approximately 70 minutes.
Place the pan on a cake rack and cool in the pan for 20 minutes Remove the cake from the pan cool completely. Serve at room temperature. Makes 8 generous servings. Recipe doubles easily to make two loaves or one (12 cup) bundt cake.
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Old 09-06-2009, 02:43 PM
 
Location: SoCal desert
8,092 posts, read 13,975,266 times
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Well, it's *almost* October!

Pumpkin Pound Cake
Yield: 2 pound cakes
1 cup butter (softened)
3 cups sugar
1/2 teaspoon salt
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
5 eggs
1 cup milk
3 cups flour (all-purpose)
1 tablespoon vanilla

Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8 × 4 inch loaf pans. Bake at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.


I have "Copy-cat" recipes for Entenmann's and for Sara Lee, if you want to try those
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Old 09-10-2009, 12:44 PM
 
497 posts, read 1,068,638 times
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Quote:
Originally Posted by Gandalara View Post
Well, it's *almost* October!

Pumpkin Pound Cake
Yield: 2 pound cakes
1 cup butter (softened)
3 cups sugar
1/2 teaspoon salt
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
5 eggs
1 cup milk
3 cups flour (all-purpose)
1 tablespoon vanilla

Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8 × 4 inch loaf pans. Bake at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.


I have "Copy-cat" recipes for Entenmann's and for Sara Lee, if you want to try those

This sounds wonderful. I printed it off. I'm making it soon! Thanks!
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Old 09-11-2009, 10:22 AM
 
Location: Ft. Worth, TX
140 posts, read 243,015 times
Reputation: 92
Quote:
Originally Posted by Tnhoneypot View Post
This is great!!!

COLD OVEN POUNDCAKE

2 sticks butter
1/2 Cup Crisco
3 cups sgar
6 eggs
3 cups plain flour
1 tsp. baking powder
1 1/2 tsps. vanilla extract
1 1/2 tsps. lemon extract
1 cup milk

Cream butter, Crisco and sugar thoroughly, add eggs one at a time. Combine with flour, baking powder, milk and extracts. Pour into greased and floured 10 cup bundt pan.
Bake at 350 for 1 1/2 hours.
ALWAYS START CAKE OUT IN COLD OVEN.
That looks good. I think I'll try that.
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Old 09-11-2009, 08:54 PM
 
Location: USA
9,718 posts, read 5,952,018 times
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Yum, they all sound good. I'll have to wait a few months until it cools off to try these Thanks.
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Old 09-12-2009, 07:58 AM
 
507 posts, read 2,108,595 times
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EDITED TO ADD ON MY COLD OVEN POUND CAKE RECIPE.....better use a 12-cup bundt pan or large tube pan that is generally used for angel cakes, instead of using the 10-cup bundt pan that is stated in recipe.
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Old 09-12-2009, 04:55 PM
 
2,546 posts, read 6,372,262 times
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I was going to make this one today but I have to make a store run first.

CLASSIC POUND CAKE


2/3 cup butter
1 cup xagave ( xagave is a complete natural sugar replacement w/ a low glycemic index)
2 eggs
2/3 cup milk
1 tsp. pure vanilla
1 tsp. almond extract (optional)

2 cups whole wheat pastry flour
3/4 tsp. baking powder
3/4 tsp. salt

Preheat oven to 325.
Soften butter in microwave. Mix wet ingredients in a large mixing bowl, then add dry ingredients and mix. Grease & flour (1) 9x5 loaf pan and add mixture.
Bake for 60-70 mins or untill knife inserted in middle comes out clean. Cool and serve
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Old 09-12-2009, 08:06 PM
 
2,546 posts, read 6,372,262 times
Reputation: 2006
Quote:
Originally Posted by Beretta View Post
Please post your pound cake recipe here. I would like to find a new recipe that is velvety smooth and has a pure, uncomplicated taste.
Sorry I meant to post the official web address for Xagave as well in case you or anyone else is interested in reading about it and or purchasing it.
Agave Nectar | Xagave
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