Recipes

[retiredatlast]

POUND CAKE

3 sticks of butter, softened

1 LB box of confectioner’s sugar (powdered)

6 eggs

All purpose flour (to fill the empty sugar box)

1 t vanilla

Cream butter and sugar.  Add eggs, one at a time.  Add flour gradually.  Add vanilla.

Bake in a greased and floured tube pan at 325 for 1 hour 15 minutes or until tester inserted comes out clean.  May take a little more time- test at end of baking time given, then every 5 minutes or so, until done.

This is an excellent, dense pound cake with a nice golden brown crust.  It is fabulous served with sweetened fresh berries and real whipped cream (made with heavy cream, a few spoons of sugar and vanilla).

This is my favorite pound cake recipe.  I have been making it for years and it is always delicious.

[vabreeze]

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@retiredatlast wrote:

POUND CAKE

3 sticks of butter, softened

1 LB box of confectioner’s sugar (powdered)

6 eggs

All purpose flour (to fill the empty sugar box)

1 t vanilla

Cream butter and sugar.  Add eggs, one at a time.  Add flour gradually.  Add vanilla.

Bake in a greased and floured tube pan at 325 for 1 hour 15 minutes or until tester inserted comes out clean.  May take a little more time- test at end of baking time given, then every 5 minutes or so, until done.

This is an excellent, dense pound cake with a nice golden brown crust.  It is fabulous served with sweetened fresh berries and real whipped cream (made with heavy cream, a few spoons of sugar and vanilla).

This is my favorite pound cake recipe.  I have been making it for years and it is always delicious.

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@retiredatlast 

How sweet is this pound cake? And, if I understand your directions, I would use all   the flour from an emptied box of confectioners sugar, right?  Would the same amount of flour be used if the powdered sugar comes in a plastic bag?  Or should I just use.my kitchen scale to weigh out a pound of flour?  Do you sift your flour?

Sorry for so many questions.  This seems to be an extremely easy recipe for a pound cake (my favorite cake) and I am anxious to attempt your recipe... have never made one before!out

Thanks.

[retiredatlast]

When I make this pound cake I use the whole box of the powdered sugar.  Then I take the waxed paper liner out of the box and fill ithe box all the way up to the top with all purpose flour straight from the canister- no sifting.  The cake is not too sweet.  It is dense and buttery tasting with a tight crumb and a golden brown crust.  I never measured out the flour any other way, so I wouldn't be able to tell you how much flour to use if you use confectioner's sugar from a plastic bag.

This cake is excellent for strawberry shortcake.  I cut up berries and mascerate them with sugar to get some juices going. I whip heavy whipping cream with a touch of confectioner's sugar and vanilla.  Serve slices of the cake topped with the berries and a mound of whipped cream. It is really great and is worth hand whipping the cream and skipping the canister stuff or Cool Whip for this recipe.  Hope if you make it that you enjoy it.

[El from NJ]

Yes I have a favorite pound cake and use it all the time.  

One step pound cake 1969

[Ttownlady]

 I Ilike the suggested recipes here for Poundcake was wonderiing? Can I use  Splenda  bakfing sweetner in place of the  regular sugar?

Seems like a  a lot  of sugar ,on 1 recipe 3 cups .

  make it little low carb What do you suggest kind of flour?

Tia.

[El from NJ]

I forgot to say Google for this recipe.  It is very easy to make and everyone I share it with enjoyd it

[vabreeze]

@retiredatlast 

Sorry for only now  offering my thanks to you for replying to me (my laptop died and I had to get a new one).  I very much appreciate you answering my questions about your pound cake recipe.  I haven't made it yet.  I just need to remember to pick up a boxed package of powdered sugar.  Have a great rest of the week!

[Duckncover]

I make this with fresh strawberries or cherry pie filling...both are good for 4th of July with a few blueberries on top. 

[Duckncover]

I also add almond extract to some other recipes that call only for vanilla....like my macaroons that many request I make for special occasions. The almond extract makes a big flavor difference even though you never know it's there. Just like adding a bit of espresso to brownie batter.

[Alsace Gal]

@luvsbulldogs 

You're recipe is delicious. I made it this morning, I changed the measuring to grams, I always weigh my ingredients, I needed to add to the cook time (my oven needs calibrating).

Here's your recipe- next to the ingredients are weights I used in grams.

3     Cups of flour.  (1 cup flour= 127 grams) x 3=381 grams

1     Teaspoon salt

1/4 Teaspoon baking soda

1     Cup soft butter. (227 grams)

3    Cups sugar.  (1 cup sugar=198 grams) x3=594 grams

6    Eggs

1    Teaspoon vanilla

1    Teaspoon almond extract

1 cup sour cream

I used a 10 inch Nordic-ware pan.