Great pound cake recipes

Heavenly Pound Cakes

My first recipe was certainly difficult to choose. I've got so many from the years of my own creations plus generations of the old fashioned traditions handed down to me. They are all truly wonderful!

However, I decided on the old fashioned pound cake recipe, I've got to tell you it's a toss up between two of my favorites so I decided to share both. Both are hand me downs from Great Grandmother's and both are truly melt in your mouth delicious!

The trick to a delicious, moist pound cake is the fresh ingredients. I prefer to use organic eggs layed by my own chickens. They are rich and make a beautiful cake batter. Using a cold oven to start your cake in is another old fashioned secret to a good pound cake as they start to rise slowly and bake evenly. Good luck!

Me-Ma's Sour Cream Pound Cake

3 cups plain flour

3 cups sugar

1 cup butter (or 2 sticks) unsalted, softened

1 8oz. sour cream

1/4 tsp baking powder

1/4 tsp baking soda

6 eggs room temperature

1 tsp pure vanilla extract

1 tsp pure lemon extract

Auntie KK's Cream Cheese Pound Cake

2 1/2 sticks butter, unsalted and softened

8 oz cream cheese, softened

3 cups sugar

6 eggs at room temperature

3 cups cake flour

2 tsp pure vanilla extract

Cream together butter and sugar. Add cream cheese and mix well. Add eggs one at the time, mixing well after each egg.

Add vanilla extract. Gradually stir in flour and beat until fluffy.

Pour into greased and floured baking pan (I use a bundt pan).

Place in cold oven and bake at 325 degrees for about one hour and fifteen minutes or until golden brown.

Aunt Carrie's Pound Cake

10 large eggs

4 sticks butter, unsalted and room temperature

3 3/4 cups sugar

4 cups cake flour

1 cup self rising flour

2 tsp pure vanilla extract

Cream butter and sugar. Add eggs one at a time, mixing well after each egg.

Combine the flour and add gradually until all is mixed. Add vanilla and mix well.

Pour into greased and floured pan. Bake 325 degrees, start in cold oven. Bake 90 minutes.

Granny's Fresh Apple Pound Cake

2 cups sugar

4 large eggs

3 cups finely chopped apples (use good baking apples, I use granny smith)

1 1/2 cup cooking oil

1 tsp pure vanilla extract

3 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup chopped pecans

3/4 cup flaked sweet coconut

Topping:

1/4 lb. Butter

1/4 cup evaporated milk

1 cup brown suger

In a small bowl mix together flour, salt and baking soda. Set aside.

Cream sugar and oil. Add eggs one at a time, mixing well. Add flour mixture and mix well.

Fold in Apples, coconut and nuts (lightly dusted with flour). Mix together well.

Pour into greased and flour dusted bundt pan.

Bake 350 degrees for one hour and 20 minutes.

Topping: Cook over medium heat for 5 minutes. Pour over cake while hot.

Brown Sugar Pound Cake

2 sticks butter, softened

3/4 cup vegetable shortening

1 box light brown sugar

1 cup dark brown sugar

5 eggs

3 3/4 cup cake flour

2 tsp pure vanilla extract

1/2 tsp baking powder

1 scant cup whole milk

Buttered Rum Pound Cake

6 eggs

3 cups plus 1/2 cup sugar

2 stick unsalted butter, softened

1 cup sour cream

3 cups all purpose flour

1/4 tsp baking soda

1 tsp rum extract or spiced rum if available

1 tsp pure vanilla extract

Grease and flour bundt pan and set aside. Separate eggs, saving whites. Sift together flour and baking soda in small bowl and set aside.

Cream butter and 3 cups sugar very well. Add egg yolks one at a time to sugar mixture, mixing well after each egg. Add sour cream, vanilla & rum extracts. Gradually add flour mixture until all is added mixing well. In medium bowl, mix egg whites until foamy, add 1/2 cup sugar and beat until peaks form. Fold egg white mixture into batter. Place in cold oven. Bake at 325 degrees for 90 minutes.

Buttered Rum Glaze

1 cup sugar

1 stick butter

1/4 cup spiced rum

1/4 cup water

Place all ingredients in medium saucepan and bring to a boil,

cook over medium heat for about 3 minutes.

Spoon hot glaze over warm cake.

Cake Instructions:

In a medium bowl mix all dry ingredients together and set aside.

In a large mixing bowl, cream together butter and sugar until well mixed. Add eggs one at a time. mixing well after each egg. Add sour cream and mix well. Add vanilla and lemon extracts. Begin mixing dry ingredients a little at a time until all is added and mix well.

Pour batter into a greased and floured bundt pan.

Place in cold oven and bake at 300 degrees for about one and one-half hours. Cake should be golden brown.

Turn out onto a cake plate. Great served warm but also delicious days later!

TO MAKE CAKE:

Grease and flour bundt pan and set aside. Sift together flour and baking powder set aside.

In large mixing bowl, cream together butter and sugars. Add eggs one at a time, mixing well after each egg.

Add flour and milk alternating until all is added. Add vanilla extract and mix well.

Pour into pan and bake starting in cold oven at 300 degrees for 90 minutes. Do not open oven while baking.

Place on wire rack to cool.

Frosting:

1 stick butter

1 box confectioners sugar

1 cup chopped nuts (pecans or walnuts are my favorite)

1/2 tsp pure vanilla extract

Melt half stick of butter in medium size saucepan, add nuts and toast on low heat.

Cream other half of butter with confectioners sugar, add vanilla and mix. Fold in toasted nuts.

Place on cool cake.