Mix And Match Pound Cake Recipes

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°.
• Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
• Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
• Add the sugar and beat until creamy, 1 to 2 minutes longer.
• Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
• Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
• Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
• Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
• Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
• Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
• Allow the cake to cool completely, 20 minutes longer.

Steps:

• Preheat oven to 350°F; grease a bundt, tube, or 9x13 cake pan. Set aside.
• Add all ingredients except frosting to mixing bowl. Beat well.
• Pour into prepared pan.
• Bake for 50-60 minutes.
• Until it passes the toothpick test.
• The touch test isn't always accurate on this cake.
• Let rest for 10-15 minutes then invert onto cake plate.
• I leave the 9x13 in the pan.
• Let cool.
• Heat frosting in microwave till pourable.
• Drizzle over cake and let sit until frosting is set.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
• Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
• Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Mix cake mix,extract, eggs together, will be very thick.
• Add the fruit pie filling and fold into cake batter, again,will be very thick.
• Spread into a greased and floured bundt pan and bake at 325F till toothpick inserted in middle comes out clean.
• Let cake cool for a few minutes and invert cake onto a platter and wrap with saran wrap until cake has completely cooled,this allows the cake to create steam which insures moistness.
• Examples of flavors: devils food cake mix with cherry pie filling and almond extract spice cake mix with apple pie filling and vanilla extract white cake mix with blueberry pie filling and lemon extract.

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.