Butter Pound Cake Recipe
This is a really rich pound cake which is tasteful alone or with ice cream or a fruit topping such as peaches. This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream,buttermilk, etc and whipping cream still seems to be the best to me. This cake is very moist, easy to make and very delicious. Oh, my goodness talk about exceptional! This cake is so incredibly good! These classic cakes have a dense crumb, a tender, moist texture and a rich, buttery taste.Bakers use the creaming method-beating the fat and sugar together to hold air bubbles-and chemical liveners like baking powder, rather than beaten eggs like sponge cakes and angel food cakes to create their fine texture. Some recipes also call for chemical liveners baking powder or baking soda, milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors. Over-mixing, which would cause the cookies to spread flat when baking, is hard to do when creaming butter and sugar for a cake. Since there are so few ingredients in these cakes, use high-quality butter and pure flavoring extracts, measure with perfect accuracy and follow the recipe directions to achieve the best results. This is my favorite style of pound cake, resulting in a firm cake that is great for cubing, slicing or snacking it's highly addictive and is great for dipping in ganaches and creams or sauces. Butter Pound cake recipe
Ingredients 1 cup butter 1 8-ounce package cream cheese 6 eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2-1/4 cups sugar 1/4 cup poppy seed 2 teaspoons vanilla Directions 1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine flour, baking powder, and salt. Set aside. 2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan. 3. Bake in a 325 degree F oven about 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack. Drizzle Lemon Icing over cake. Makes 16 servings. Gooey Butter Cake Recipe Easy butter cake recipe that yields moist and delicious butter cake, with drool some butter cake pictures. Those butter cake slices look so appetizing with afternoon coffee. For the crust: 1 (18.5 ounce)box of yellow cake mix 1 egg 1 stick (1/2 cup) of butter, melted For the Filling: 1 (8 ounce) package cream cheese, softened 2 eggs 1 teaspoon vanilla 1 pound box of confectioners sugar 1 stick (1/2 cup) of butter, melted Preheat oven to 350 degrees F. Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray. In a large mixing bowl, mix together the cake mix, the egg, and the melted butter. Pat the dough down into the bottom of the glass baking dish. Set aside. In the same bowl, mix together softened cream cheese until smooth. Add the eggs and vanilla. Mix in the confectioner's sugar. Beat well and then slowly add the butter until all ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes. When you go to take it out of the oven, it will seem awfully "gooey" in the center but it will set up a bit as it cools. More tips at http://www.Teegoes.com
Timothy Samuel I live in Wilmington,De enjoy writing on many topics from food to travleing. And you hope my articles be enjoyable and helpfull to all.
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Related Cake Recipe Articles
One type of chocolate cake that is sure to receive rave reviews is the terrific Black Forest Cake and especially this old-style recipe which originates from Germany. The following chocolate cake recipe and tips will provide you and your family or dinner guests with a confection they'll remember for years to come.
The Recipe for Black Forest Chocolate Cake
Cake Ingredients:
One half cup of softened butter;
One and one-quarter cups of sugar;
Two eggs;
One and one-quarter cups of all-purpose flour;
One-half cup of unsweetened cocoa (powder form);
One-half teaspoon baking powder;
One teaspoon baking soda;
One teaspoon of vanilla;
Three-quarters cup of buttermilk;
Cake Filling Ingredients:
Two cans cherry pie filling;
Three cups of whipping cream-chilled;
One-quarter cup of confectioner's sugar;
Shaved milk chocolate to garnish the cake;
Tips and method:
1. First preheat oven to 350 degrees Fahrenheit;
2. Line a nine inch cake pan with non-sticking paper;
3. Using an electric mixer beat butter that has been softened by allowing to stand at room temperature and sugar together until fluffy in consistency;
4. Add one egg at a time, mixing well after each egg is added.
5. Next add sifted flour, cocoa, baking soda, baking powder and buttermilk. Mix well until batter is smooth with no lumps.
6. Pour the batter into the lined cake pan and bake in pre-heated oven at 350 degrees Fahrenheit until middle is set. Approximate bake time is forty-five to sixty minutes. In order to determine if cake is done insert a toothpick in its centre. It should come out fairly clean with only a few crumbs. It is important that you do not over bake Black Forest chocolate cake.
7. Once the cake is cooled take a long knife that is serrated and cut the cake in three layers, equal in size. Tip: The cake will be easier to cut if you keep it in the refrigerator for two to three hours.
Prepare the cake's filling:
1. Take a colander and drain cherry pie filling in order to remove most the heavy juice.
2. Beat the whipping cream adding confectioner's sugar until thick.
3. Shave milk chocolate using a vegetable peeler. Place the shaved chocolate inside the refrigerator until you are ready to assemble the cake.
Cake Assemblage:
1. Place the first layer on the serving plate.
2. Spread approximately one fourth of the whipping cream on the initial layer and add half of the cherry filling on top of the cream.
3. Add the cake's second layer spreading one fourth of the cream on it plus the remainder of the cherry filling.
4. Add the cake's third layer and spread another one-fourth of cream to the top and apportion one fourth to the cake's sides. Press the chocolate shavings gently onto the cake's top and sides.
Tips:
• If you use three cake tins for the layers as opposed to one the bake time needs to be reduced.
• Using traditional cake flour instead of all-purpose flour will make your chocolate cake much lighter and fluffier.
• If you do not have cherry pie filling, you may substitute jam.
About the Author: To know more about cake decorating check this cake decorating tutorial.
Black Forest Cake Recipe : How to Decorate Black Forest Cake
Black Forest Cake is a delicious dessert the whole family will love. Learn how to decorate this recipe in this free cooking video. Expert: Jamaica Crist Contact: www.jamaicascakes.com Bio: Jamaica Crist is the owner of "Jamaica's Cakes" in West Los A...
Fruits are always refreshing and delicious in cakes. This recipe captures the delightful and unique flavor of the peach.
The Peach Pudding Cake is a totally different type of cake and is baked with 6 fresh peaches.
It is a peachy treat at any time.
Ingredients 6 ripe peaches, peeled and halved2 tsp brown sugar1/2 tsp vanilla extract1/4 cup water8 tbsp butter, softened1/2 cup sugar2 eggs1 cup self-rising flour1/4 tsp salt
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan; set aside.
In a large skillet, place the peaches with the cut side down. Add the brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to cool.
In a large mixing bowl, using an electric mixer at medium speed, combine the butter and sugar until well blended. Add the eggs to the sugar mixture and beat until light and fluffy. Add the flour, salt, and the cooked syrup from the peaches; beat until well blended.
Place the peaches, cut side down, in the prepared baking pan. Top the peaches with the batter mixture. Bake at 350 degrees for 35 to 40 minutes or until golden in color and a wooden toothpick inserted in the center comes out clean. After cake cools, sprinkle with powdered sugar if desired.
Enjoy!
About the Author: For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
In the Jewish religion there is a holiday called Shavuot. One of the customs or traditions associated with this holiday is eating dairy foods such as cheesecake. I'd like to share a few very simple cheesecake recipes with you.
This first recipe is a basic cheesecake:
Ingredients 16 ounces of cream cheese, softened 8 ounces of sour cream 1/2 cup sugar 1 teaspoon vanilla 8 ounces of Cool Whip 1 graham cracker crust (ready made)
Mix together the cream cheese, sour cream, sugar and vanilla. After it's mixed well, add in the Cool Whip. Pour into pie crusts and chill. If you like fruit on top, you can add cherry pie filling for a wonderful flavor.
We happen to love pumpkin in my house. We always look forward to winter as we know pumpkin pie and pumpkin bread will soon be in our kitchen. This is a simple pumpkin cheesecake recipe using canned pumpkin:
Ingredients 1 graham cracker crust (ready made) 1 egg yolk (to brush the pie crust) 16 ounces of cream cheese, softened 2 eggs 3 /4 cup sugar 1 can of pumpkin 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger
Brush the pie crust with the egg yolk. Bake at 350 degrees for 5 minutes. Mix together the cream cheese, sugar and eggs. Your filling should be smooth and without lumps. We use an electric mixer to do this. Add in the pumpkin, cinnamon and ginger. Mix well. Pour pumpkin mixture into the pie crust and bake about 45 minutes. Middle should be set. Allow to cool and then refrigerate for several hours. Cut and serve.
We also love lemon. This is one of the simplest lemon cheesecake recipes I've ever seen:
Ingredients 1 graham cracker crust (ready made) 8 ounces cream cheese, softened 1 package instant lemon pudding 2 cups milk
Mix the cream cheese with 1/2 cup of the milk. Your mixture should be creamy. Add in the remaining milk and the pudding. Mix about one minute with an electric mixer. Pour into crust and refrigerate several hours.
And finally, what would Shavuot be without chocolate cheesecake?
Ingredients 1 graham cracker crust (ready made) 8 ounces cream cheese, softened 1 package instant chocolate pudding 1 1/2 cups milk 1/2 teaspoon vanilla Chocolate chips
In a blender, mix together the cream cheese, pudding, milk and vanilla. Pour filling into pie crust. Generously sprinkle chocolate chips on top of the pie. Chill several hours and serve.
Shavuot truly is known as the "cheesecake holiday." I hope you enjoy these easy to make recipes.
Audreys mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com.
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More recipes for old fashion cake from Grandma's recipe box.
STRAWBERRY SHORTCUT CAKE
This recipe is from a lady who ran a general store with her husband, when I was a child.
1 cup mini marshmallows 2 cups frozen strawberries 3 oz pkg strawberry gelatin 2 1 / 4 cups all-purpose flour 1 1 / 2 cups sugar 1 / 2 cup shortening 3 teaspoons baking powder 1 / 2 teaspoon salt 1 cup Milk 1 teaspoon vanilla 3 eggs
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside.
Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter.
Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.
Have fun!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
