Cool in pan on a wire rack 10 to 15 minutes. Sprinkle a light coating of flour over the greased surface.)īake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Pour into a greased and floured 10-inch tube pan. (The batter should be smooth and bits of flour should be well incorporated to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts. Beat at low-speed just until blended after each addition. (Again, the times will vary, and butter will turn to a fluffy white.)Īdd eggs, 1 at a time, beating just until yellow yolk disappears.Īdd flour to creamed mixture alternately with milk, beginning and ending with flour. Gradually add sugar, beating at medium speed until light and fluffy. It will take 1 to 7 minutes, depending on the power of your mixer.) (The butter will become a lighter yellow color this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. This was from one of my magazines but I forget which one!īeat butter at medium speed with an electric mixer until creamy.
Pound cake recipes are often passed down through the generations. This a firm cake for those who are not familiar with pound cake. This cake is not too sweet, so you may want to top fresh fruit, or dust with powdered sugar. Refrigerate overnight before serving.Here’s another great recipe for pound cake. Decorate with reserved mandarin orange slices. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Place another layer cut side down on the first one, and top with more frosting. Place one cake layer on a cake plate cut side up spread with frosting. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners’ sugar. Let layers cool, and then split each layer in half so as to have 4 layers. Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Add fresh fruit and whipped cream or serve it plain, either way this Million Dollar Pound Cake is a winner.ġ (20 ounce) can crushed pineapple with juiceĢ (8 ounce) cans mandarin oranges, drainedġ (3.5 ounce) package instant vanilla pudding mixġ (8 ounce) container frozen whipped topping, thawed
This cake would be perfect to serve at Easter. This cake is deliciously filled with lots of basic ingredients and it yields a large cake so you will need a real pound cake pan to hold all the buttery batter. #ahotmess, Sorry! I will attach the videos at the end of this post.
#Million dollar pound cake my recipes how to#
I even made two videos “before and after” and since I didn’t know how to merge the two, you will have to watch both. I recently ran across this Million Dollar Pound Cake recipe in a Southern Living cookbook and remembered that I baked and shared this cake when I first started blogging. One thing I love to do during the winter months is thumb through my cookbook collection for new cake recipe inspiration since cake is my favorite dessert.
I wish I could say I have absolutely no plans for the next two days but at least this weekend will be filled with fun, friends and family. With all the freezing rain and hours of traffic I’ve suffered through, I just want to enjoy an evening of snuggly pajamas, hot apple cider and a crackling fire. Happy Friday Friends! This week has been one that I am glad to check off my list.
0 kommentar(er)
