From:
http://teriskitchen.com/cakes/pound-a.ht鈥?/a>
OLD-FASHIONED POUND CAKE
SERVES 8 to 10
The original pound cake was made with 1 pound each of flour, sugar, eggs and butter, plus a flavoring, such as vanilla or lemon. Throughout the years, the ingredients have been altered, adding leavening agents, such as baking powder or soda, in place of some of the eggs. Further changes were made until, what I remember as my mother鈥檚 pound cake, is nothing like today鈥檚 versions. They are very good, but I wanted something closer to the original. It is a bit heavier and denser and gets somewhat crusty on the outside. After studying several different recipes, I came up with this. It is primarily based on a recipe from Penzey鈥檚 Spices.
INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1-2/3 cups granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla
Confectioner鈥檚 sugar for dusting
Preheat oven to 350掳 F. Lightly grease and flour a 9x5x3-inch loaf pan. Sift together the flour and salt into a bowl or onto a piece of waxed or parchment paper. In a large bowl of a standup mixer, beat the butter until light and creamy. (You can use a hand mixer, if necessary.) Gradually add the sugar and beat until very fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat for another minute. Remove from mixer stand. Gradually add the flour/salt mixture, folding after each addition, just until blended with the batter. Spoon into the prepared loaf pan. Bake until a cake tester inserted in the center comes out clean, about 60 minutes. (Depending on oven, it might take longer.) Place pan on cooling rack and let cool for 10 minutes. Remove from pan. Using a sifter, sprinkle top with a little confectioner鈥檚 sugar. Let cool completely, or eat slightly warm. This is good as is, or topped with fruit and whipped cream. Pound cake is also good sliced and lightly toasted.
Notes: Do not use a smaller pan as it may overflow. Do not be concerned if the cake cracks vertically on top when baking. That is normal.
this one is closer to the orginal
Ingredients:
1 pound butter, softened to room temperature
1 pound superfine sugar
6 eggs
3 cups sifted cake flour
1/2 teaspoon vanilla
Preheat the oven to 325. Cream the butter and sugar, then with mixer on drop in the eggs one at a time. Turn the mixer down and add the flour (not turning the mixer down could very well end up in you and your kitchen being covered in a fine dusting of flour). Add the vanilla and mix until everything is incorporated. Pour the batter into a greased bundt pan and bake for about 1 hour, 30 minutes, or until a knife/skewer/other long sharp implement inserted into the cake comes out clean. Let it cool in the pan for 5 minutes, then remove it from the pan to continue cooling, or just gobble it up while it鈥檚 still warm.Pound Cake Recipe.?
This is my absolute favorite recipe for pound cake....I believe I made it for the first time about 40 years ago. I hope you'll enjoy it as much as I have.
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
RUM POUND CAKE
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350掳F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350掳F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
MANGO KEY LIME POUND CAKE WITH EQUAL
40% calorie reduction from traditional recipe.
1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced
Key Lime Cream:
1 package (8 oz.) reduced fat cream cheese, softened
1-1/4 cups frozen light whipped topping, thawed
1/2 cup Equal庐 Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
Beat cream cheese until smooth. Gradually beat in whipped topping, Equal庐, lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
Makes 8 servings.
* May substitute 12 packets Equal庐 sweetener.
I tried this one and it was wonderful! It's from Epicurious.com
Remember with cakes you cannot substitute all purpose flour for cake flour or alter the steps in preparation....This is where the science of baking comes in....
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
PreparationPut oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350掳F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Cooks' note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
http://www.recipes4cakes.com/pound_cakes鈥?/a>
here:
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
5 eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
3 cups cake flour
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Be prepared to do a lot of beating,,,,but it is well worth it,,,,
this makes 3 loaves....using brandy or almond extract really gives this cake a nice taste....
1 pound flour (4cups)
1 pound butter
1 pound sugar( 2 cups)
1 pound eggs(9 or10)
1 T vanilla or brandy
preheat oven to 300
sift flour twice and set aside....cream butter very well...add sugar a little at a time,,,beat until fluffy...add eggs 2 at a time blending well after each addition...c...then gradually add flour beat until smooth add vanilla ...pour batter into 3 lined loaf pans bake for 1 hour 15 mins....
This is a link to the best pound cake I've made to date. Turns out perfect every time. Enjoy!
http://www.foodnetwork.com/food/recipes/鈥?/a>
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