Mary Jarrells Pound Cake Recipes
MARY JARRELL'S POUND CAKE
This is a recipe for the BEST POUND cake I have ever had. This was my Grandmothers recipe. She recently passed at the ripe old age of 100 and I think she would have liked to share this with the world. She would bake 10 of these at a time and give them to everyone including the mailman, paperman and anyone she would meet. So since she is no longer to bake them, I will spread the joy she would have this way. Please give it a try. Serve it plan, with your favorite fruit, ice cream or chocolate sauce or whatever you would like. The possibilities are limitless. Or better yet make two and give one as a gift.
Provided by TEJx3
Categories Dessert
Time 2h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Grease and flour one 10" tube pan or two 9"x5"x2 1/2" loaf pans.
- Cream margarine slowly adding sugar.
- Add sifted flour, baking powder, and salt alternately with milk.
- Add vanilla and almond extract last and blend until well mixed.
- Bake for 1 hour and 50 minutes or until done.
- Turn out of pan(s) immediately and cool on wire rack.
Nutrition Facts : Calories 682.3, Fat 30.9, SaturatedFat 6, Cholesterol 108.2, Sodium 412, Carbohydrate 93.6, Fiber 1.1, Sugar 61.7, Protein 8.5
FIELD DAY POUNDCAKE
Every cook needs a go-to poundcake recipe, and this one, adapted from Denise Moseley of Houston, is just that. It's nothing fancy - just butter, flour, sugar, eggs, vanilla, heavy cream and salt - but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it's the sort of cake you wouldn't mind snacking on all day. (A few tips: Be sure to butter and flour the pan meticulously, and let the cake cool for a full 10 minutes before unmolding it from the pan. Also, do take time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb. Lastly, if you're the type of person who sprinkles salt on their chocolate chip cookies before baking, consider adding an extra pinch or two of salt to the batter.)
Provided by Jennifer Steinhauer
Categories cakes, dessert
Time 1h45m
Yield 1 large Bundt cake or 2 loaf cakes
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Generously butter and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.
- Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.
- Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.
- Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 118 milligrams, Sugar 25 grams, TransFat 1 gram
BUTTERY POUND CAKE RECIPE
Delight the whole family with this Buttery Pound Cake Recipe. This moist and buttery pound cake recipe's secret ingredient is JELL-O Vanilla Flavor Instant Pudding. Buttery pound cake is a delightful recipe perfect for parties and other special occasions!
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour, dry pudding mix, baking powder, cinnamon and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating until well blended after each addition.
- Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
- Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.62 g, Sugar 0 g, Protein 4 g
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
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