Pound Cake! Congratulations to everyone that participated in this month's challenge. It seems that some of you had some trouble but they look wonderful in the photos. Who knew pound cake could be such a challenge. Sara Lee makes it look so easy! :)
Showing posts with label pound cake. Show all posts
Showing posts with label pound cake. Show all posts
Tuesday, May 31, 2011
No fail Pound Cake
So sorry for the late post... May has not been the kindest month to us. Had a break from health problems and so I caught up a bit on my challenges. First up was making my pound cake and I found an intriguing recipe on Allrecipes.com that used the addition of cake mix. Now,generally cake mixes are not my go to item unless I need something done ASAP. However, I recently made a wedding cake and found an awesome recipe using cake mix. It was so successful that I just had to try this recipe for No fail Pound Cake - big hit! I mean, this was a massive huge hit for my family. I did make a few minor adjustments (no surprise there!) but here goes...
No Fail Pound Cake
by Patsy with adjustments by me (in italic)
Directions
- .
Pound Cake Fail!
Posted by - Nancy
I was so excited about this months challenge. I love pound cake, but I have never attempted to make my own. However I wanted to make something unique and and tasty because why not if I'm going to the effort of making a pound cake? So one afternoon while on Food Networks site I found this recipe for Mascarpone Pound Cake courtesy of Giada. I recently cooked with mascarpone cheese and I loved it, so I was excited to find a recipe that would use the rest up. Well, as you can see from the title of this post, it failed. As in, totally inedible, not cooked, disgusting mess. I think the cooking time is way off and it should be baked in a tube pan, not a loaf pan. The batter was really dense, like a brownie batter, so a loaf pan didn't allow the middle to set at all.
So now I have a recipe from my friend Alton Brown that I want to try since I am without a delicious pound cake. Maybe I will get a chance this week to make it!
Thursday, May 26, 2011
Bring on the Fruit
Michelle is so right about the many choices, we have, when selecting a pound cake. Thanks Michelle for a great choice.
I love this cake with its combination of strawberry and lemon. The strawberry dominated over the lemon but that was good, The background of lemon flavor made for a perfect setting for the strawberries.
I love this cake with its combination of strawberry and lemon. The strawberry dominated over the lemon but that was good, The background of lemon flavor made for a perfect setting for the strawberries.
Strawberry Lemon Pound Cake Ingredients: |
3/4 cup oil 1 1/2 cups sugar 1/2 cup Rice milk 3 eggs 1 teaspoon lemon extract 1-1/2 teaspoons baking powder 2 cups gluten-Free flour mixture |  |
1 cup fresh strawberries,
sliced thin
Method:
Preheat the oven to 350 degrees . Grease and flour a loaf pan. | |
In a large bowl, mix together the oil and sugar until Well mixed. Beat in the eggs one at a time. Combine the flour and baking powder, and stir into the batter alternating with the Rice milk and lemon extract. When well mixed, fold in the sliced strawberries and spoon into greased loaf pan. |
Tuesday, May 24, 2011
The Bag Lady's Favorite Chocolate Pound Cake
Posted by - Michele at Alwayzbakin
For this month's challenge, I decided to go with The Bag Lady's Favorite Chocolate Pound Cake. I definately wanted something chocolate. The recipe called for baking the cake in a bundt pan. I LOVE bundt pans.
It was simple to put together and it smelled wonderful while it was baking. It makes a great breakfast treat too! If you would like to try it, and I think you should, take a visit to Paula Deen's site.
Thursday, May 5, 2011
Cream cheese pound cake
Posted by -Cindy
I was very excited to see pound cake was our next challenge. I love pound cakes! The recipe I chose ended up being somewhat disappointing. I think it was dry & the crumb was coarse. Not what I had enjoyed from pound cakes in the past. Usually, I eat pound cake plain; but this cake could only be helped by adding some kind of topping. I would not make this recipe again.
I used the recipe from a blog called "lick the bowl good".It was not original to her, but she had already halved the recipe so I used hers.
Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)
Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.
Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.
Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
I was very excited to see pound cake was our next challenge. I love pound cakes! The recipe I chose ended up being somewhat disappointing. I think it was dry & the crumb was coarse. Not what I had enjoyed from pound cakes in the past. Usually, I eat pound cake plain; but this cake could only be helped by adding some kind of topping. I would not make this recipe again.
I used the recipe from a blog called "lick the bowl good".It was not original to her, but she had already halved the recipe so I used hers.
Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)
Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.
Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.
Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Monday, May 2, 2011
Marble Pound Cake
Posted by -Angela/Soap Mom's Kitchen
Recipe:
10-inch non-removable bottom tube pan: generously buttered and flour
Put into a cold oven and then turn your oven on to recommended temperature
2 sticks unsalted butter, room temperature
3 cups granulated sugar
3 cups sifted cake flour (must only use cake flour)
1/2 teaspoon salt
7 large eggs, room temperature
1 T. vanilla extract or seeds from one vanilla bean
1/2 cup heavy cream (room temperature)
1/2 cup sour cream (room temperature)
3 oz. dark chocolate melted
3 oz. semi sweet chocolate melted
Cream butter and sugar until fluffy and lighter in color. Add each egg one at a time and beat. Continue to cream until well incorporated. Add the sour cream and heavy cream. Continue beating until mixed well. Slowly add cake flour and salt. Add vanilla.
Take 2 1/2 cups of batter and mix in melted chocolate until well incorporated. Add 2/3 of vanilla batter into tube pan. Add chocolate batter and then remaining vanilla batter on top.
Put into a 350 degree oven for 50 minutes and then reduce oven to 325 degrees and bake for another 35+ minutes. Do the toothpick test. Sometimes you might have to add another 10 to 15 minutes of baking time. Cool completely and remove from pan. Sprinkle with powder sugar or drizzle a confectioner's glaze or even chocolate ganache is nice. Enjoy!
Wrap cooled cake with plastic wrap. Gets better with age. Stores up to 5 days. Freezes well.
I know we have to make a new recipe we never tried before, but I have to confess this pound cake recipe has been one of my favorites for a long time (45+ years). My mother has been baking this since I was a child. I know there are many recipes out there for pound cake, but I think this is the best, so why bother searching. I have made several variations like lemon poppyseed, key lime, red velvet, orange, banana nut, pumpkin, mini chocolate chip, etc. You can use your imagination but this base recipe produces a moist, fine tight crumb. If you are a fan of Sara Lee's Pound Cake then this one is for you. My family was thrilled with the challenge because they all love this pound cake, neighbors included. It never disappoints.
Recipe:
10-inch non-removable bottom tube pan: generously buttered and flour
Put into a cold oven and then turn your oven on to recommended temperature
2 sticks unsalted butter, room temperature
3 cups granulated sugar
3 cups sifted cake flour (must only use cake flour)
1/2 teaspoon salt
7 large eggs, room temperature
1 T. vanilla extract or seeds from one vanilla bean
1/2 cup heavy cream (room temperature)
1/2 cup sour cream (room temperature)
3 oz. dark chocolate melted
3 oz. semi sweet chocolate melted
Cream butter and sugar until fluffy and lighter in color. Add each egg one at a time and beat. Continue to cream until well incorporated. Add the sour cream and heavy cream. Continue beating until mixed well. Slowly add cake flour and salt. Add vanilla.
Take 2 1/2 cups of batter and mix in melted chocolate until well incorporated. Add 2/3 of vanilla batter into tube pan. Add chocolate batter and then remaining vanilla batter on top.
Put into a 350 degree oven for 50 minutes and then reduce oven to 325 degrees and bake for another 35+ minutes. Do the toothpick test. Sometimes you might have to add another 10 to 15 minutes of baking time. Cool completely and remove from pan. Sprinkle with powder sugar or drizzle a confectioner's glaze or even chocolate ganache is nice. Enjoy!
Wrap cooled cake with plastic wrap. Gets better with age. Stores up to 5 days. Freezes well.
Sunday, May 1, 2011
May Challenge: Pound Cake
Posted by - Michelle S
I haven't participated in Have the Cake in awhile. I feel bad. I decided the May Challenge would be Pound Cake. That's only because there are so many varieties of pound cake recipes out there.
I just read that pound cake received its name for the "original formulation: a pound each of sugar, flour, butter and eggs." Hmm...
I'm curious to see all the different kinds of pound cakes made will be! I promise I will post for my own turn this month! Happy Baking!
My personal favorite pound cake that I have made is Paula Deen's Chocolate Chip Pound Cake. It was very moist and really, really delicious!
The Recipe is as follows:
Ingredients:
4 eggs
1 1/2 cups water
1 tsp vanilla extract
1 package butter recipe cake mix
One 3.4 oz package instant vanilla pudding mix
One 3.4 oz package instant chocolate pudding mix
1/2 cup (1 stick) melted butter
1/4 cup vegetable oil
6 oz chocolate chips
confectioners' sugar for dusting
Directions:
Preheat oven to 350 degrees. Grease and flour a tube pan or bundt pan.
In a mixing bowl, beat the eggs, water and vanilla by hand. Stir in the cake mix and pudding mixes. Slowly add the butter and oil, and mix well. Stir in the chocolate chips. Pour into the prepared pan.
Bake for 50-60 minutes. Cool for 10 minutes, then invert onto a cake plate. Sift confectioners' sugar over the cake, or drizzle chocolate sauce over it, if desired.
Some others I have made are:
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