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dyllpickle00 02-09-2002 03:47 PM

ginger ale pound cake
:) 2 1/2 cups sugar
2 sticks margarine(softened)
1/2 cup crisco
5 eggs
1 tsp. vanilla
3 cups flour plain
6 oz. ginger ale
cream sugar, margarine, and crisco, add eggs one at a time. beat well after each one. add vanilla flavoring. add flour, and ginger ale alternately. bake in a tube pan at 350degrees for 1 hour


Shawn 06-09-2002 10:02 AM

Strawberry Pound Cake
Original Poster: stitcher45
Friend of the Family

Strawberry Pound cake

I have a new favorite dessert and it is so easy to make. It calls for frozen strawberries but think I will try it with fresh one this week.

1 pkg yellow or white cake mix
1 3oz pkg strawberry jello
3/4 C oil
1 C nuts (broken up)
4 eggs
2T flour
1 10oz pkg frozen strwberries thawed

Mix together. Put in a greased angel food cake pan. (Bake at 350* for 45 min) or bunt pan (350* for 55 min)

Dust with powder sugar

Be sure that it is done before you take it out of the oven. The first time I made it I checked it like I usually do but when I took it out of the pan it fell apart and it was only about half baked. lol hehehe It was still good !! The next time everything was just fine. I ended up cooking it about 10 more min than the recipe calls for. Difference of ovens I think.

Shawn 01-18-2003 04:00 AM

Pumpkin Pound Cake
Originally posted by charlen in Nov 2002 WFD thead


1 1/2 C butter, softened
2 3/4 C sugar
1 t. vanilla
6 large eggs
3 C flour
1/2 t. salt
1/2 t. baking powder
1/2 T. pumpkin pie spice
1 C canned pumpkin
powdered sugar

Heat oven to 350 degrees. Generously grease and lightly flour 12 C bundt pan. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla; add eggs one at a time, beating well after each addition. In a small bowl, combine flour, salt, baking powder and pumpkin pie spice; mix well. Alternately add dry ingredients and pumpkin to mixture, beating well after each addition. Pour batter into greased and floured pan.
Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 min.; invert onto cooling rack and cool completely. Transfer to servind pland and dust generously with powdered sugar.

emajmom 03-15-2003 10:13 AM

Found One

3 c. flour
1/2 tsp. soda
1 tsp. salt
4 eggs
2 c. sugar
1/2 tsp. baking powder
2 sticks margarine
2 tsp. lemon extract or your favorite
1 cup buttermilk

Dump all ingredients in large bowl. Cut margarine into
chunks. Do not cream, do not sift dry ingredients together,
just dump it all in bowl and mix at medium high speed for 2
minutes or until all ingredients are moistened. Mixture will
be very thick. Then add 1 cup buttermilk and mix 3 minutes
more. Pour into greased and floured tube pan and bake 55 to 65
minutes at 325 degrees or until cake springs back when mashed.

For Chocolate Pound Cake: Add 1/2 cup cocoa and 1/2 cup
sugar, before adding buttermilk.

but I wish I could find one that doesn't need "buttermilk"

emajmom 03-15-2003 10:17 AM

Can I use 2% instead of Whole Milk????
Pound Cake

2 sticks unsalted butter, room temperature
1/2 cup shortening
3 cups cake flour, preferably Soft As Silk brand
3 cups sugar
5 eggs
1 cup whole milk
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon extract

Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean.

emajmom 03-15-2003 10:21 AM

Oh My God...An Easy One
Easy!!!!!! Pound Cake

1.5 cups butter, softened
2 cups sugar
6 eggs, at room temperature
1 tsp vanilla
2.75 cups flour

Preheat oven to 325F. Grease and flour dust a 10-inch tube pan or two 9x5 inch loaf pans and set aside. [I usually don't bother with the flour dusting.]

Cream the butter and sugar and add the eggs one at a time, beating well after each addition. Beat in the vanilla then the flour. [I find this is perfectly easy to do with a simple wooden spoon if the ingredients are at room temperature, but the original recipe calls for using a blender. If you've got one (and don't mind the mess) I suppose you might as well use it.]

Spoon batter into the prepared pan(s) and bake for one hour, or until a wooden pick inserted in the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a rack to cool completely.

For Fancier Cakes Try Here!!!

^^ ^^ FINALLY!!!

Shawn 05-07-2003 12:45 AM

Originally posted by Caronamy


2 c. sugar
1 c. packed brown sugar
5 eggs
2/3 c. butter flavored Crisco
11/2 t. baking powder
1 t. salt
1/2 c. smooth peanut butter
3 c. flour
1 c. milk
powder sugar

Cream together sugars, eggs, butter flavored Crisco, baking powder, salt & peanut butter. Mix well. Then alternately add milk and flour, ending with flour. Mix well. Put in a bundt pan that has been sprayed with a non-stick cooking spray. Bake at 350º for 1 hour or until a toothpick inserted comes out clean. Put on rack and let cool for 10-15 minutes. Take a knife around the edges and then turn over onto rack. Let finish cooling. Sprinkle with powder sugar. Serves 12

If you spray your measuring cup and spoon with a non-stick cooking spray, the peanut butter will slide right out of the measuring cup.

Jeannie 05-10-2003 12:07 PM

Two-Step Pound Cake

You'll need a heavy-duty stand mixer with a 4-quart bowl and a paddle attachment to make this pound cake. If you don't have a heavy-duty mixer, you can prepare the pound cake with a standard electric mixer using the traditional method that follows.

Prep: 10 minutes
Bake: 1 hour, 30 minutes

4 cups all-purpose flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 large eggs
2 teaspoons vanilla extract
1/2 cup poppy seeds

1. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-quart mixing bowl. Beat mixture at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
Fold in poppy seeds.
Pour batter into a greased and floured 10-inch tube pan.
2. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack. Yield: 1 (10-inch) cake.

Traditional Method: Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.

Pour batter into a greased and floured 10-inch tube pan. Bake cake as directed in two-step method.

Shawn 10-12-2003 02:57 AM

Lemon Pound Cake
Originally posted by Catlady101 in Sept 2003 WFD

Lemon pound cake's where I cheat.......
1 box pound cake mix....
make as directed but add zest of one lemon and juice of 1/2 lemon

bake as direct for type of pan used...I usually use bundt pan


1/2 C 10X sugar
Juice of 1 lemon

place mixing bowl over bowl of HOT water, add 1/2 lemon juice to sugar and stir as more juice as needed to make icing consistancy of lemon curd.....

drizzle icing over cooled cake, may need to double this recipe for icing if you like a lot

Shawn 12-26-2003 02:01 AM

Originally posted by HappyPuppy in Nov 2003 WFD

German Pound Cake

The mix I used is adapted from p.565 The New Good HouseKeeping Cookbook 1986:

German Gold Pound Cake(dry ingredients only)

2 cups sugar [1 cup Splenda*, 1 cup sugar]
3½ cups cake flour
1½ tsp. baking powder
1/8 tsp. salt

Here is the complete recipe for
German Gold Pound Cake

2 cups sugar
1 cup butter or maragine (2 sticks), softened
3½ cups cake flour
1¼ cups milk
1½ tsp. baking powder
2 tsp. vanilla extract
1/8 tsp. salt
6 egg yolks

1. Preheat oven to 350°. Grease and flour 10-inch Bundt pan or two 9" by 5" loaf pans.

2. In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour and remaining ingredients; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.

3. Spoon batter into pan. Bake in Bundt pan 1 hour or in loaf pans 45 to 50 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan; cool completely on rack.

***330 calories per serving.
*Successfully make a cake sweetened with SPLENDA® Granular by following these tips:

-For every 1 cup of SPLENDA® Granular, add 1/2 cup nonfat dry milk powder (sifted) and 1/2 teaspoon of baking soda.

-Add sifted nonfat dry milk and baking soda to the remaining dry ingredients.

-Otherwise follow the recipe's directions.

-Baking: Check for doneness 7 to 10 minutes earlier than the recipe calls for.


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