cakespound

Other Cake Recipes will be found here:

Date Nut Pound Cake

1 lb. butter
2 c. sugar
6 eggs
1 (1 oz.) bottle lemon extract
4 c. all-purpose flour, divided
1 lb. dates, chopped
4 c. pecans and walnuts, finely chopped

Cream butter well. Add sugar and beat until smooth and fluffy. Add eggs one at a time, beating well after each addition. Add flavoring. sprinkle 1 cup of the flour over nuts and dates. Add remaining 3 cups flour to creamed mixture. Add dates and nuts. Mix well and spoon into well greased 10-inch tube pan. Bake at 300ºF for 2 hours. Remove from oven and turn upside down for a few minutes.

Hershey Bar Pound Cake

2 c. sugar
1 c. butter
4 eggs
2 (5.5 oz.) cans chocolate syrup
7 (1.45 oz.) Hershey® bars, melted
1/4 tsp. salt
2 1/2 c. flour
1/2 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
confectioners’ sugar

Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake at 300ºF for 1 1/2 hours. Cool in pan 10 minutes before removing. Sift confectioners' sugar over cooled cake.

Coconut Pound Cake

2 sticks margarine
1/2 c. shortening
3 c. sugar
6 eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1 c. milk
1 1/2 c. coconut

Cream margarine, shortening and sugar together. Add eggs, one at a time. Add vanilla extract. Add flour and milk alternate; mix in coconut. Bake in a greased and floured tube pan for 1/2 hours at 275ºF.

Glaze
1 c. sugar
1/2 stick margarine
1/2 c. evaporated milk
1 tsp. vanilla extract
1 c. coconut

Boil all ingredients except coconut for 2 minutes. Add coconut. Spread mixture over cake and let cool.

Cherry Pound Cake

2 sticks margarine
1/2 c. shortening
3 c. granulated sugar
6 large eggs
3 3/4 c. plain flour, sifted
1 tsp. vanilla extract
3/4 c. milk (add maraschino cherry juice to make 1 c. liquid)
1 (10 oz.) bottle maraschino cherries,chopped and drained

Cream margarine, shortening and sugar until light. Add eggs, one at a time; beat well after each addition. Measure sifted flour and add to first mixture alternately with cherry milk mixture. Add vanilla. Stir in half of the cherries (reserve other half cherries for icing). Pour in greased tube pan. Bake at 300ºF for 1 1/2 hours or until cake tests done.

Frosting
3 oz. cream cheese, softened
1/2 stick margarine
1 box confectioners' sugar
remaining cherries from cake recipe
1/2 c. nuts, chopped
1/2 c. coconut
3/4 tsp. vanilla extract

Cream together cream cheese and margarine. Add confectioners' sugar, cherries, nuts, coconut and vanilla extract. Add enough cherry juice to make a good spreading consistency. Spread on cooled cherry pound cake.

1 box yellow cake mix
1 c. oil
4 eggs
1 small box peach Jell-O
1 tbs. lemon juice plus water to equal 1/2 cup liquid
1/2 c. mashed peaches (canned)

2/3 c. margarine, softened
2 2/3 c. sugar
1 1/4 c. egg substitute, thawed
1 1/2 c . low fat sour cream
1 tsp. baking soda
4 1/2 c. sifted flour
1/4 tsp. salt
2 tsp. vanilla
vegetable cooking spray
1/2 c. sifted powdered sugar
1 tsp. grated lemon rind
1 tbs. fresh lemon juice
lemon slices (optional)
lemon rind curls (optional)

Beat margarine at medium speed of an electric mixer until creamy;gradually add 2 2/3 cups sugar, beating well.

Combine sour cream and soda; stir well. Combine flour and salt;add to margarine mixture alternately with sour cream mixture,beginning and ending with flour mixture. Mix after each addition.Stir in vanilla (writers' note.. at this point, I added a tablespoon of fresh lemon juice also!).

Spoon batter into a 10 inch tube pan coated with cooking spray.Bake at 325ºF for 1 hour and 20 minutes, or until a wooden pick comes out clean. Cool in pan for 10 minutes.

Remove cake from pan. Combine powdered sugar, lemon juice and lemon rind. Drizzle over cake. Let cake cool completely on wire rack. If desired, garnish with lemon slices and lemon rind curls. Yield: 24 servings (242 calories per slice).

1 c. butter
3 c. sugar
6 lg.. eggs
3 c. flour
1/4 tsp. baking soda
8 oz. sour cream
1 tsp. lemon extract
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift flour and baking soda together, add flour alternately with sour cream to creamed mixture. Add vanilla and lemon extracts, blend well.

2 3/4 c. sugar
1 1/2 c. butter; softened
1 tsp. vanilla
6 eggs
3 c. all-purpose flour
1 tsp. grated orange peel or lemon peel
1/2 tsp. baking powder
1/2 tsp. salt
1 c. sour cream

Heat oven to 350ºF. Generously grease and flour 12 cup Bundt pan. In large bowl, beat sugar and butter until light
and fluffy. Add vanilla; add eggs 1 at a time, beating well after each addition. In a medium bowl, combine flour, orange peel, baking powder and salt. Add dry ingredients alternately with sour cream, beating well after each
addition. Pour batter into greased and floured pan.

Bake at 350ºF for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cook 15 minutes; invert onto serving plate.
Cool completely.

Cream butter and gradually add sugar, beating with an electric mixer at medium speed until smooth. Add eggs, one at a time, beating after each addition.

Combine flour, baking soda and spices. Set aside. Combine molasses and sour cream. Add flour mixture to creamed mixture, alternating with molasses mixture,beginning and ending with flour mixture. Mix just until blended after each addition.

Grease and flour 10 inch bundt pan. Pour batter into pan. Bake at 325º for 1 hour until toothpick, inserted in center, comes out clean.

Cool in pan 15 minutes; remove from pan and let cool completely on wire rack. Sift powdered sugar over cake. Serve with Lemon Sauce if desired.

Lemon Sauce: Combine sugar, cornstarch and water; stir until smooth. Cook over medium heat, stirring until smooth and thickened. Add butter, lemon rind and juice. Cook until heated through, stirring constantly.

(Growing up in the mountains,the only time I ever saw a pecan was in my Christmas stocking.We had walnuts growing so plentifully they were used in the cakes,etc.I have come to love the pecans from the south)

1 1/2 c. salad oil
2 c. sugar
8 eggs
3 c. flour
1 tsp. lemon flavoring
1 tsp. vanilla flavoring
1 tsp. maple flavoring
1 cup chopped (small pieces) pecans

Mix oil and sugar until smooth. Add 1 egg at a time, beating well after each egg.
Add flour and praline pecans, stir well, then add flavorings. Bake in a greased tube cake pan in preheated oven at 350º for 1 1/2 hours.

1 cup sugar
1/2 c. buttermilk
1/4 c. butter
1/2 tsp. light corn syrup
1 c. chopped (small pieces) Pecans

In a saucepan, mix sugar, buttermilk, butter, baking soda and corn syrup over medium heat, stirring till mixed, approximately for five minutes. Add praline pecans to hot mixture and stir. Drizzle over cooled cake.

1 c. softened butter
1 1/2 c. sugar
6 large eggs
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla

Grease and flour a 5x9 loaf pan. Preheat the oven to 325º F .
Cream the butter. Add the sugar, a little at a time, beating until light and fluffy. Add the eggs, one at a time. Beat well after adding each egg. Stir in the flour, salt, and vanilla. Mix well. Spoon the batter into the loaf pan. Smooth the top with the spatula and bake for 1 1/4 or 1 1/2 hours or until wooden pick comes out clean. Let it cool in the pan for 10 minutes.
Remove from pan and cool completely.

1 c. sweet butter
1 c. granulated sugar
5 medium eggs
2 sticks butter + 2 tbs..
3 c. sugar
1 tsp. almond extract
1 tsp. vanilla extract
3 c. plain flour
1 c. sour cream
6 eggs
1/4 tsp. baking soda

Cream butters, sugar and extracts until fluffy (5 minutes). Add eggs, one at a time, beating well after each. Sift flour together with soda and add alternately with sour cream. Grease a 10" tube pan and line bottom with greased wax paper.
Bake for 1 hour and 20 minutes at 300º.

1 1/2 cups butter (no substitutes), room temperature
1 package (8 ounces) cream cheese, room temperature
2 1/3 c. sugar
6 eggs, room temperature
3 c. all-purpose flour
1 tsp. vanilla extract

In a large mixing bowl, cream butter and cream cheese. Gradually add sugar,beating until light and fluffy, about 5-7 minutes. Add eggs, one at a time,beating well after each addition. Gradually add flour; beat just until
blended. Stir in vanilla. Pour into a greased and floured 10-in. tube pan.

Bake at 300º F for 1-1/2 hours or until cake tests done. Cool in pan 15 minutes before removing to a wire rack. Cool completely. Yield: 12-16 servings.

1 box Duncan Hines Butter Recipe cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. Crisco oil
3 eggs
1 can blueberries, drained

Mix all ingredients together. Fold in blueberries last. Bake at 350° for 1 hour. Cool in pan 20 minutes before removing.

1 c. butter, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. ground nutmeg
1-1/2 c. flour
1 c. blueberries
1/4 c. chopped pecans

In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325º oven until cake tester inserted near center comes out clean,about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 servings

3 c. flour
3 sticks of softened butter
6 large eggs
2 tsp. vanilla extract
1/4 tsp. baking soda
2 1/2 c. of sugar
1 c. sour cream
1/2 c. fresh squeezed lemon juice

In big bowl, blend the butter and sugar, mix well. Add one egg at a time, mixing well after each egg.Then add the 1/2 cup of lemon juice.

Add flour and sour cream alternatively to the butter/sugar/egg mixture, ending with the last ingredient being the flour, not the sour cream.

Grease and flour two 9 inch loaf pans. Bake both of them at 350º for 1 hour and 20 minutes. Test for doneness with a knife.

I improvise on the lemon glaze using 3/4 cup fresh squeezed lemon juice and as much powdered sugar to make a glaze. It's all guesswork to me. Then pour the glaze over the cooled down pound cakes.