Ugly Pound Cake Recipes

Steps:

• 1. Cream butter and cream cheese together. Add sugar and beat. Add vanilla on low. Alternate eggs and flour, pour into 10 inch greased tube pan and put in the middle of a COLD oven. Bake at 300 for 1.5 hours or until done.
• 2. I have also added flaked coconut, pecans, dried cranberries for a variation. This cake is a very rich pound cake that is delicious. It is 'ugly' because first the cake rises ( do not overbeat it) then it drops at the end of the cooking time. It looks strange but is yummy. It doesn't come out looking the same each time. You must use the PRESTO CAKE FLOUR, any other it won't work correctly. It is a family favorite.

Steps:

• Mix the ingredients for the first layer and press into a 9 x 12 greased pan.
• Beat the ingredients for the second layer with a mixer and pour over first layer.
• Bake at 350°F for 35 minutes.

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:

• Blend first 6 ingredients. Beat 4 minutes at medium speed of electric mixer.
• Pour into greased and floured 13 X 9 inch pan.
• Sprinkle with brown sugar and nuts.
• Bake at 325 degrees for 45 minutes. Cool in pan 15 minutes.
• Spoon hot butter glaze over warm cake.
• Butter Glaze.
• Comnine butter, sugar, evaporated milk; boil 2 minutes.
• Stir in coconut.

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.

Steps:

• Blend first 6 ingredients. Beat 4 minutes at medium speed of electric mixer.
• Pour into greased and floured 13 X 9 inch pan.
• Sprinkle with brown sugar and nuts.
• Bake at 325 degrees for 45 minutes. Cool in pan 15 minutes.
• Spoon hot butter glaze over warm cake.
• Butter Glaze: Combine butter, sugar, evaporated milk; boil 2 minutes. Stir in coconut.