"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 02-16-2009, 02:56 AM   #1
Assistant Cook
 
Join Date: Jul 2002
Posts: 6
Pound cakes

This one is a bit different as it uses both plain flour and self rising flour.

2 cups flour, AP (I use White Lily)
1 cup self rising flour (I use White Lily)
3 cups sugar
2 sticks butter, room temp
1 half cup crisco shortening, room temp
1 t. pure vanilla extract
1 t. lemon extract
1/2 t. almond extract
1 cup milk, room temp
5 eggs, room temp

Preheat oven to 325

Sift flours together
Cream the butter and crisco together
Add sugar and beat til light & fluffy
Then add 1 egg at a time alternating with flour
to the butter mixture (1 egg then some flour, 1 egg more flour until all is used)
Add flavorings to the milk and then mix with the batter until well blended. ( use a whisk or wooden spoon for this part)
Put into greased and floured tube pan and bake for about an hour 20 minutes the cake tests done.

Do not open oven door until the cake has baked at least 45 min to an hour.

Cool in pan for about 20 minutes or so, then turn out on cooling rack to cool completely.

Dust with powdered sugar or glaze if you want.

~~~
AUNT DINGS BASIC POUND CAKE

Preheat oven to 325
Grease & flour your tube pan

1/2 cup shortening
2 sticks butter, room temp
3 c. plain flour
Pinch of salt
1/2 t. baking powder
5 large eggs, room temp
1 cup milk (she would put her milk out on the sink the night before)
1 t. pure vanilla
1 t. almond flavoring

Combine the flour, BP & salt in a bowl
Cream the butter and shortening until light.
Add the eggs one at a time making sure each in mixed in well
Add the flour alternating with the milk
Stir in the flavorings

Pour batter in you pan and bake in center of the oven for about hour and fifteen minutes or until it tests done.
Cool in the pan and then on a rack
Dust with powdered sugar

~~


__________________

__________________
Angelle is offline   Reply With Quote
Old 02-16-2009, 05:36 AM   #2
Assistant Cook
 
Join Date: Dec 2008
Location: Texas
Posts: 21
Send a message via AIM to oatmealkookie1
Coconut Pound Cake
1 cup of Butter
8 oz cream Cheese
6 eggs
3 cups of white Sugar
2 cups of sweet Coconut
3 cups of cake flour
Cream the butter , sugar , cream cheese with a mixer ...
then add one egg at a time till you have added all 6 eggs
Add the cake flour one cup at a time a total of 3 cups using the mixer
then use a spoon and fold in the 2 cups of coconut ...
Grease and flour a budnt pan then put the cake in the pan and let it bake the full 1 hour and 20 minutes ....

Bake at 325 degrees for 1 hour 20 minutes ....
__________________

__________________
oatmealkookie1 is offline   Reply With Quote
Old 03-06-2009, 04:55 PM   #3
Cook
 
Join Date: Feb 2009
Location: Columbus, Mississippi, USA
Posts: 57
Surely you meant to have some sugar in this cake ? ? ?

~~~
AUNT DINGS BASIC POUND CAKE

Preheat oven to 325
Grease & flour your tube pan

1/2 cup shortening
2 sticks butter, room temp
3 c. plain flour
Pinch of salt
1/2 t. baking powder
5 large eggs, room temp
1 cup milk (she would put her milk out on the sink the night before)
1 t. pure vanilla
1 t. almond flavoring

Combine the flour, BP & salt in a bowl
Cream the butter and shortening until light.
Add the eggs one at a time making sure each in mixed in well
Add the flour alternating with the milk
Stir in the flavorings

Pour batter in you pan and bake in center of the oven for about hour and fifteen minutes or until it tests done.
Cool in the pan and then on a rack
Dust with powdered sugar

~~

[/quote]
__________________
There are no bad foods, only bad cooks.
DownByTheRiverSide is offline   Reply With Quote
Old 03-06-2009, 05:13 PM   #4
Head Chef
 
JustMeToo's Avatar
 
Join Date: Dec 2008
Location: New Jersey
Posts: 1,108
Any idea on the amount of sugar. Do you think this could be make with Splenda?
__________________
JustMeToo is offline   Reply With Quote
Old 03-06-2009, 05:21 PM   #5
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I though I had posted this one, but apparently not. It's easy and very, very good (photo below):

BUTTERMILK POUND CAKE

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

1. Preheat oven to 325. Grease one 9 or 10 inch tube or Bundt pan.

2. Mix together the flour, baking soda, and salt; set aside.

3. In a large bowl, beat butter with sugar until well creamed, about 4 to 5 minutes.

4. Add the eggs, one at time, beating well after each addition.

5. Stir in the lemon and the vanilla extracts.

6. Gently mix in ⅓ of the flour mixture, then ⅓ of the buttermilk; repeat until all the flour and buttermilk have been added; mix only until blended, and do not over mix.

7. Pour batter into the prepared pan.

8. Bake in preheated oven for about 90 minutes; check cake after 60 minutes; cake is done when it begins to pull away from the side of the pan.

9. Cool cake in pan for 10 minutes, then turn out onto a wire rack and cool completely.

__________________
Scotch is offline   Reply With Quote
Old 03-06-2009, 05:32 PM   #6
Cook
 
Join Date: Feb 2009
Location: Columbus, Mississippi, USA
Posts: 57
Yes, I have a real good Idea as to how much it needs, but I dont think I should speculate on it publicly as it is not my recipe (not to mention, I could be wrong!).


Quote:
Originally Posted by JustMeToo View Post
Any idea on the amount of sugar. Do you think this could be make with Splenda?
__________________
There are no bad foods, only bad cooks.
DownByTheRiverSide is offline   Reply With Quote
Old 03-06-2009, 05:58 PM   #7
Cook
 
Join Date: Feb 2009
Location: Columbus, Mississippi, USA
Posts: 57
As to the Splenda question, I dont know. The sugar is an integral part of the structure of the cake, not just for the taste, so it would be more complicated than just correcting the sweetness factor. I have never thought of doing that, and dont know how it would be done.

My solution to the fat/sugar problem is that I mostly just have Pound Cakes for Holidays and Guests. Of course, if you simply cant have sugar at all, then my method wont help you.
__________________
There are no bad foods, only bad cooks.
DownByTheRiverSide is offline   Reply With Quote
Old 04-30-2009, 04:22 PM   #8
Assistant Cook
 
Join Date: Apr 2009
Posts: 17
Scotch - looks like you got great results and thanks for posting a simple recipe. Cake recipes can get so complicated!
__________________
Recipes Cookbook Writer is offline   Reply With Quote
Old 04-30-2009, 05:00 PM   #9
Head Chef
 
JustMeToo's Avatar
 
Join Date: Dec 2008
Location: New Jersey
Posts: 1,108
Scotch, thank you sooo much for the buttermilk pound cake recipe. I will surely be trying this in the near future.
__________________

__________________
JustMeToo is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.