Pound cake?

Question

Once I made vanilla pound cake, and it tasted really good, but even after cooking it longer than supposed to, the inside didn't really settle, it was gooey.

Anyone have any good recipes :] HOMEADE
or refferals to any site, I don't use box concoctions, haha.
I like to make cake "the real, old fashioned way."
I even sift all the dry ingredients before I bake.

Answer 1

This is a yummy one!!!


Sour Cream Pound Cake

Sour cream and a generous amount of vanilla makes this pound cake moist and rich. Serve with a few choice berries and ice cream for a delectable dessert.

Estimated Times:
Preparation Time: 15 mins
Cook Time: 90 mins

Servings: 16


Ingredients


1 cup butter softened
1 container (8-oz.) sour cream
3 cups sugar
6 eggs
2 teaspoons vanilla extract
3 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt


Directions


Preheat oven to 300°F. Grease a tube pan.

In a large mixing bowl, cream together butter, sour cream and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

Sift together the cake flour, baking soda, baking powder and salt. Gradually add to creamed mixture a scoopful at a time until thoroughly combined.

Pour into prepared pan. Bake for 1-1/2, or until toothpick inserted near the center comes out clean. Cool before removing from the pan.

Answer 2

Purely Pound Cake

1 pound (2 cups or 4 sticks) unsalted butter, softened at room temperature
1 pound (2 1/8 cups) sugar
1 pound (12) eggs, separated
1/4 cup brandy
2 teaspoons rose water (optional)
1/4 teaspoon nutmeg (1/8 teaspoon if freshly grated)
1/2 teaspoon salt
1 pound (3 1/2 cups) flour, sifted 3 times
Mixed berries and fruit, garnish

Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist).

Answer 3

Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder


Sift the flour, baking soda,and baking powder
into a large mixing bowl. Stir in salt and
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the oven to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.


Here is a great pound cake recipe that lends itself to countless variations. Try adding freshly grated lemon or orange rind, or spices to your taste, or substituting fruit juice as the liquid.

2 1/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup superfine or strained sugar
4 large eggs
2 teaspoons vanilla extract
1/4 cup milk


1. Position rack in the lower third of the oven. Preheat the oven to 325 degrees. Butter a 9" x 5" x 2 3/4" loaf pan and line the pan with baking parchment. Or, butter an 8- or 9-inch flat-bottomed tube pan. Dust with all-purpose flour, then invert the pan over the kitchen sink and tap to remove excess.

2. Using a triple sifter, sift together the flour, baking powder, and salt. Set aside.

3. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.

4. Add the sugar, 1 tablespoon at a time, taking 6 to 8 minutes to blend well. Scrape the sides of the bowl occasionally.

5. Add the eggs, 1 at a time, at 1 minute intervals. Scrape the sides of the bowl again. Blend in the vanilla. The mixture may appear somewhat curdled but will smooth out when the flour is added.

6. Reduce the mixer speed to low. Add the dry ingredients alternating with the liquid, dividing the flour mixture into 3 parts and the liquid into 2 parts, starting and ending with the flour. Mix only until incorporated after each addition. Scrape the sides of the bowl occasionally.

7. Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon.

8. Center the pan on the rack and bake in preheated oven for 65 - 70 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan. If the top browns too quickly, place a piece of aluminum foil loosely over the surface for the last 5 to 10 minutes. The cake is done when a twig of straw or a toothpick inserted into the center comes out dry.

9. Remove the cake from the oven and place on a rack to cool for 10 to 15 minutes. Invert the cake onto the rack and remove the pan. Turn the cake top side up onto a second cake rack to cool completely. Just before serving, carefully remove the parchment paper and dust the top of the cake with confectioners' sugar.

Answer 4

Preheat oven to 350 degrees. All ingredients should be room temp. Cream: 3 sticks of margarine with 2 1/2 cups sugar. Mix in 5 eggs. Beat until fluffy. In a separate bowl, combine: 1 c of milk, 2t vanilla, 1t lemon juice, Set aside. In a third bowl sift 3 1/3 c flour. Add flour alternately with liquids to first mixture. Blend thouroughly. Bake in a loaf or bundt pan for about 50 min. Or until toothpick in center comes out clean.

Answer 5

these are two REALLY good recipes.

buttermilk pound cake

INGREDIENTS
1 cup shortening
2 cups white sugar
4 eggs
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon lemon extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.




chocolate pound cake

INGREDIENTS
1 cup butter
1/2 cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together flour, cocoa and salt. Set aside.
Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
Add flour mixture alternately with milk. Add vanilla.
In a separate bowl, beat egg whites until stiff. Fold into cake batter.
Pour into a greased and floured tube pan. Sprinkle nuts on top.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Answer 6

Grandma's Pound Cake

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 12 servings, one piece each

1 cup (2 sticks) butter, softened
2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 eggs
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. salt

PREHEAT oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.
COMBINE flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until golden brown. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

KRAFT KITCHENS TIPS
Size-Wise
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One cake makes enough for 12 servings.

Jazz It Up
Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of COOL WHIP Whipped Topping or your favorite ice cream.

Answer 7

I hate it when a cake does not cook through properly.

I usually found that it is caused by the oven not being hot enough or I did not place the cake into the centre of the oven.

The links below have some good recipes

Happy baking

Answer 8

Here's a suggestion, make sure your oven is heating properly. Your thermostat may need to be re-calibrated or replaced.

Answer 9

Have you tried:
BettyCrocker.com
MarthaStewart.com
KraftFoods.com
They have LOTS of 'good ole fashioned' cakes.

Answer 10

"The Heart of the Blue Ridge"




DESERTS


OLD FASHIONED POUND CAKE

Pound cake got its name from days of old when ingredients were measured in colonial kitchens on scales. Pound cakes had a pound of flour, a pound of sugar, a pound of butter, a pound of eggs and a pound of milk mixed together and baked in a hot brick oven.

Some ovens in colonial houses had heavy cast iron doors and were built in the bricks beside the big walk-in fireplaces. Other ovens were built into a brick wall and fires were lit directly in the oven itself. When the wood fire had heated the bricks inside the oven, the burnt pieces of wood and ashes were raked out of the oven and food placed inside it to bake.

Colonial day pound cakes must have been eaten plain, but some were soaked in rum, while others had sauces dripped over them such as "burnt sugar" (caramel) or honey or even different types of fruit preserves. Occasionally they would probably contain dried fruit such as raisins or dried rind of lemon or oranges. Some household gardens grew citron and candied them for cakes. Sometimes blossoms of such flowers as roses and violets were candied and sugared in the summer and saved for cake decorations.

An early American custom was to "pound" young married couples or new preachers. In this custom, people of the neighborhood showed up in a surprise visit by bringing presents by the pound. The presents were just about always food of some sort. It was also supposed to be good luck to "pound" a preacher.

Modern day pound cakes are a far cry from their colonial ancestors. No longer do we measure ingredients by the pound, but by cups and spoonfuls.

Most pound cake "connoisseur" like a pound cake to be very heavy and made with enough real butter to squeeze grease out of each slice.

Many believe a truly good pound cake should be "sad". A sad cake is one that falls when it is baking. One old timer I knew said pound cake should be "sad" enough to bring just one tear to each eye!

Have you ever tried a slice of sharp cheddar cheese on top of a slice of pound cake? The flavors are delicious together. Many old fashioned cooks would bring out a jar of canned peaches and whipped cream to top a slice of pound cake.

Below are listed several tried and true pound cake recipes. We hope they will become your favorites too.

A VERY GOOD BASIC POUND CAKE

3 cups sugar
2 sticks butter
1 cup Crisco
5 eggs
1 teaspoon vanilla
3 1/4 cups plain flour
1 cup sweet milk ( Make this by using 2/3 cup of canned milk and filling to cup with warm water.)

Cream sugar with Crisco and butter. Add other ingredients one at a time. Mix until smooth. Bake one hour and 20 minutes at 350 degrees.

TRIPLE SIN CHOCOLATE CAKE

(If you think this recipe isn't old, it calls for 5 cent candy bars! This cake is like a great big brownie.)

8 plain Hershey bars
2 sticks butter
4 eggs
2 cups sugar
2 cups chopped nuts (optional)
2 1/2 cups sifted plain flour
1/4 teaspoon soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1 cup chocolate syrup

Soften candy is double boiler, let cool. Cream butter, add sugar, add eggs. Put candy in. Add soda to buttermilk. Combine nuts, salt and flour. Add alternately with buttermilk. Stir in vanilla and chocolate syrup. Line bottom of pan with greased and floured brown paper. Bake at 350 degrees for one hour and 15 minutes. When cool, drizzle more chocolate on top or ice with your favorite chocolate icing. Unbelievably rich and more like a giant brownie than a cake.

MOLASSES STACK CAKE

September, 1983 By: Miss Addie Wood

This recipe was supplied by Miss Addie Wood of Mayberry Trading Post [Meadows of Dan, Virginia]. She has been making the recipe for years from the recipe that was in a cook book that came with a "Wrought Iron Range Co." wood cook stove. The company was established in 1864 according to the cookbook. This recipe is an old mountain favorite and is still made and brought to most family reunions today.

1/2 cup brown sugar or white
1/2 cup butter
1/2 cup molasses
1/2 cup milk
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon soda
1 teaspoon mixed spices
1 egg

Cream butter and add sugar gradually with beaten egg and molasses. Sift flour, baking powder, salt and spices together. Add milk and mix well.

Bake in well greased pan, 35 minutes in thin layers or roll out and cut out size of plate and bake on cookie sheet. Stack 4 or 5 layers, with apple butter between them. Let stand over night before eating.

FRIED DRIED APPLE PIES

December, 1985

By: Rock Ridge Baptist Church as prepared for the Blue Ridge Folklife Festival at Ferrum College the last Saturday in October each year. They hand out a printed sheet with this recipe on it with the purchase of delicious fried pies.

Pie Crust:

4 cups flour (plain)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 1/2 cups shortening

Sift flour, baking powder and salt into bowl. Take out 2/3 of this mixture and mix it with 1/2 cup of milk to form a paste. Add the shortening to remaining flour (3 1/3 cups) and blend until pieces are the size of small peas.

Add flour paste and shortening flour mixture. Mix well until dough comes together and can be shaped into a ball. Roll out crusts 1/8 inch thick. Makes 5 pies. Use more liquid if you desire softer dough.

Pie Filling:

6 cups dried apples
1 teaspoon salt
3 teaspoons allspice
3 1/2 cups sugar

Mix all ingredients together in large sauce pan or kettle. Cook over low heat, stirring constantly, until thick. Cool overnight before making pies.


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