Butter and Pound Cakes
or Cakes Baked in Tube and Bundt Pans

 
 

  I used to have a handle on life, but it broke.

Lemonade Cake

Lemonade Cake

3 oz. pkg. lemon Jell-O
3/4 cup hot water
1 lemon cake mix (18.25 oz)
3 eggs
3/4 cup oil or applesauce
12 oz. can frozen lemonade concentrate
1/2 cup sugar

Heat oven to 300°. Grease and flour a bundt pan. Dissolve Jell-O in
hot water and set aside to cool. DO NOT JELL. In a large bowl, mix
next three ingredients. Add cooled Jell-O. Beat until well mixed.
Turn into Bundt pan. Bake 1 hour or until knife inserted comes out
clean. Meanwhile, mix next 2 ingredients and let set. While cake is
still warm, loosen it from edges of pan. Also poke a few holes into
body of cake. Pour lemonade mixture over cake, allowing it to run
down sides.

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)

Mix all together and bake at 325° for 45 minutes.

Icing
2 c. powered sugar
1/2 c. mashed peaches
1 tbs. lemon juice

Mix all together and pour over cake while still warm.  (not hot)
 

Recipe By  : Helen Weissinger  Home Cooking    1999

3 c.  flour
2 c.  sugar
1/2  tsp. salt
1  tsp. baking powder
1/2  tsp.  baking soda
1 c.  sour milk
1  c.  butter, softened
2 tsp.  rum extract
4  eggs

                        Butter  Sauce:
3/4  c. sugar
3 tbs.  water
2 tsp.  rum extract

 Preheat oven to 325 °.  Grease and flour 10 inch tube pan.
 In large mixing bowl, blend all cake ingredients on low speed until
 moistened. Beat for 3  minutes on medium speed. pour into  pre-
 pared pan. Bake for 50 to 70 minutes or intil toothpick comes out
 clean.
 For butter sauce, combine sugar, butter and water in small sauce-
 pan. Heat until butter melts. Remove from heat. Add rum extract.
 Leaving cake in pan. prick hot cake deeply every inch with a long
 tined fork. Pour hot butter sauce over hot cake. Cool in pan for
 30 minutes. Remove from pan to cool completely.  Serves  12- 16.

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.

Add egg substitute, and beat 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).

Source: Cooking Light Cookbook, 1995.

Old Fashioned Sour Cream Pound Cake

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.

Pour into greased and floured bundt pan.

Bake at 325º for 90 minutes OR until cake tests done.

Alumni Cookbook

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.

Recipe by: Pillsbury's The Complete Book of Baking

Gingerbread Pound Cake

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.

Makes 1 1/3 cups.

1/2 c. butter
1 1/2 c. sugar
1 tsp. vanilla
3 c. sifted cake flour
3 tsp. baking powder
1 c. milk
4 egg whites

Let butter stand at room temperature until softened.  Cream softened butter thoroughly, adding sugar gradually and continuing to cream until fluffy.  Add vanilla and blend well.

Sift flour and baking powder together.  Add flour mixture and milk alternately to butter-sugar mixture, beating after each addition until smooth.
Beat egg white stiff but not dry and fold gently into cake batter.

Pour into 3 8-inch greased cake pans.  bake in moderate oven (375º F) 25 minutes.  Makes 3 layer cake.

Credit:  Mary Margaret McBride's Encyclopedia of Cooking, Volume 3, 1959.
 

 3  c. all-purpose flour, sifted
 5  eggs, large
 3  c. sugar
 1  c. butter, softened (no substitutions)
 1/4  tsp. salt
 1/2  c. vegetable shortening
 1 1/2  tsp. vanilla extract
 1/2  tsp. lemon extract
 1  c. 7Up or other lemon-lime soda

 Preheat oven to 325 º F. Grease 12 cup Bundt pan. Combine flour
 and salt in bowl. Combine remaining ingredients except soda in large
 mixer bowl; beat at medium speed until light and fluffy, scraping
 sides occasionally, 5 minutes. Reduce speed to low; add dry ingredients
 and soda, beginning and ending with dry ingredients. Bake 1 1/2 hours
 or until toothpick inserted in center comes out clean. Cool in pan 15
 minutes. Invert onto wire rack, remove pan and cool completely.
 Makes 16 Servings.

 Per Servings: 420 calories, 4 gm protein, 20 gm fat, 57 gm
 carbohydrates, 173 mg sodium, 97 mg cholesterol.

 Recipe from: Ladies Home Journal- August 1991 issue

Praline Pecan Buttermilk Pound Cake

(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.

Praline Pecan Buttermilk Icing

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.

Miss Ellen's Pound Cake
(Anne of Green Gables Cookbook)

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.

Golden Butter Cream Cake

3 large egg yolks
1/2 c. heavy cream
3/4 tsp. vanilla
1 1/2 c. sifted flour
3/4 c. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
10 1/2 tbs. unsalted butter - softened

Use one 9 inch by 2 inch cake or quiche pan or 9 inch spring form pan,
greased, bottom lined with parchment paper and then greased again and floured.
Preheat the oven to 350 º

In a medium bowl lightly combine the yolks, 2 tablespoons cream, and  vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and remaining cream.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure (their words, not mine).  Scrape down the sides.  Gradually add the egg mixture in 3 batches,beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a  spatula.
Bake 25 to 35 minutes or until a wire cake tester inserted in the center
comes out clean and the cake springs back when pressed lightly in the center.
The cake should be just starting to shrink from the sides of the pan.  It will shrink quite a bit while cooling.

Can be stored 3 days at room temperature.
 

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.

Cream Cheese Pound Cake

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.

1/2 c. butter or butter substitute
1 c. sugar
2 eggs
3/4 cup milk
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp.  vanilla 

Cream sugar and butter.  Add egg yolks and beat thoroughly.  Sift flour, measure, and sift with baking powder and salt.  Add alternately with milk to creamed sugar and butter.  Beat thoroughly.
Add flavoring. Fold in stiffly beaten egg whites. Pour into well oiled layer cake pans. Bake in moderate oven (375 ºF) about 25 minutes. When cool, put layers together with peach filling.

The Household Searchlight

Buttermilk Butter Cake

3 c. cake flour
2 1/2 tsp.  baking powder
1 tsp. baking soda
1/2 tsp. salt
8 oz.  unsalted butter
2 c. sugar
4  eggs
1 c. buttermilk 

Sift together flour, baking powder, baking soda, and salt.  Cream  together butter and sugar.  Add eggs to creamed mixture one at a  time, beating well after each addition.  Beat until increased in volume, about 8-10 minutes. Fold in the
dry ingredients alternately with the buttermilk in three additions. Spoon batter into an 11" x 2" pan (W-S sells one just the right size, of course!), building sides up higher than center, and bake in a preheated 325º oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then invert and remove.  Let cake cool, but coat with Orange glaze while still slightly warm, allowing some glaze to run down sides of cake.

sliced almonds

In bowl, cream butter and sugar.  Add almond extract; blend in egg.
Mix flour and baking powder; add to butter mixture. Stir dough with fork until smooth. Spread dough in greased 8 inch square cake pan.

TOPPING: In bowl, beat egg and milk; brush over dough. Top with almonds. Bake in 350F oven for 30 minutes or until golden brown.

Origin: Canadian Living

1 c. softened butter
1 1/2 c. sugar
1  egg, beaten
1/4 tsp. salt
1 tsp. grated lemon rind
1 tsp. lemon extract
2 1/2 c. sifted unbleached flour 

Cream the butter with the sugar.  Add all but 1 Tbs. of the egg, salt lemon rind and extract.  Work in the sifted flour a few tablespoons at a time until thoroughly blended.  Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan.  Brush with reserved tablespoon of beaten egg.

Bake at 350º for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut
into serving pieces. Cake will harden as it cools.  Store in airtight container. Keeps well for a long time. Variation:  Substitute 1/2 t ground ginger & 2 Tbs. minced crystallized ginger for lemon extract &
rind. From "The Portable Feast" by Diane D. MacMillan, 101

Orange Butter Cake
 

Preheat the oven to 350º. Grease and flour 2 (8") round cake pans or
a 9x 13" pan. Combine the flour, cornstarch, salt and baking powder,
and sift them twice. Put the butter in a large mixing bowl, and beat
until it is smooth and creamy. Gradually add 1 cup of the sugar, and
beat until the mixture is well blended.

In a separate mixing bowl, beat the egg whites until they begin to foam. Then gradually add
the remaining 1/2 cup sugar, and continue beating until the whites are stiff, but moist; set aside.

In a separate mixing bowl, beat the egg yolks to break them up, then add the orange juice and orange
zest, and continue to beat until the mixture is pale and thick. Add the egg yolks to the butter/sugar mixture, and mix gently until blended...it will look slightly curdled.

ORANGE GLAZE: Mix powdered sugar with orange juice and grated orange zest until smooth. Drizzle over warm cake.

Blueberry Pound Cake

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

Lemon Poundcake

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

Preheat oven to 350º.

Sift flour and baking soda twice. Set aside.

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.

Mix in the vanilla extract.

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.

Lemon Glaze:

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.

1 (2-layer size) pkg. *yellow pudding included cake mix
1/2 c. (1 stick) butter or margarine, melted
3 eggs  (divided use, see instructions)
Sifted powdered sugar (3-1/2 c. plus 1-1/2 c., divided use)
2 tsp. vanilla
3 (3 oz. ea.) pkgs. cream cheese, softened

For crust:  Generously spray a 15x10" jelly roll pan with non-stick spray.
With heavy duty electric mixer, blend dry cake mix, melted butter and 1 egg on low speed until moistened. 
Mix on medium speed 2 minutes.  Pat onto bottom and sides of prepared pan.  Set aside.

For filling:  With electric mixer on low speed, mix 3-1/3 c. sifted powder
sugar, 2 eggs, vanilla and cream until moistened.  Carefully cover mixer
with a large, clean kitchen towel (make sure no part of towel comes near
beaters), turn mixer to high speed and beat 5 minutes.  Turn mixer to low speed and remove towel.

Add 1-1/2 c. sifted powdered sugar and mix until well blended.  Carefully replace towel, return mixer to high speed and beat 5 minutes.  Pour mixture over crust in pan and spread evenly.  Bake at 350° 40 minutes or until golden brown.  When cool, slice into squares.

*Note:  Treebeards specifies only Pillsbury Plus yellow cake mix with
pudding included; each box yields 3 cups dry mix.

1 c. butter softened
2 c. sugar
1 tsp. vanilla
3 c. sifted cake flour
1 c. milk
2 tsp. baking powder
7 egg whites

Cream butter and sugar.  Add vanilla.  Sift flour with baking powder; add alternately with milk, beating well after each addition of flour.

Beat egg whites until stiff but not dry and fold into cake batter.

Bake in 3 greased 9 inch cake pans in slow oven (325º F.) 35 minutes.  Turn out on cake racks.  When cool, frost with favorite frosting.  Makes 3-layer 9 inch cakes.