This revisits a common recipe of a solid performer. This classic, standard pound cake recipe is so popular and so enduring because it’s delicious and turns out perfectly every time. On this occasion, I used the batter for cupcakes for my grandbaby’s Baptism. I filled them about 1/3 full, dotted them each with 1/2 tsp. of seedless raspberry jam, then added more batter to about 3/4 full. I baked them at 350 degrees about 23 minutes, then frosted them with a Vanilla Buttercream. The combination of the cake, the raspberry and the buttercream couldn’t have pleased me more. The flavor variations in this cake are limited only by your imagination – in this case I used 1-1/2 tsp. of clear vanilla and 1/2 tsp. of almond flavoring; but rum, coconut, orange, lemon are all just a few of the many interesting alternatives. Bake this dependable pound cake recipe with confidence, and beware of those recipes with changes in the amounts of sugar or, most particularly, butter. (Now, cross your fingers for me that these make it intact to Minneapolis tomorrow for Andrew’s Baptism!)
This butter-bomb is not for the faint of heart (!) but it is outstanding. It resembles a rich pound cake. I sifted some powdered sugar on top but thin slices would also be great with a fresh fruit sauce and whipped cream.
OMG! BEST CAKE EVER! SO CREAMY AND DELICIOUS!!!! here is the link of the video i made:3 http://youtu.be/-swNlXJNn9U
Egg-xactly what I was looking for...something Irish on St. Patrick's Day and a way to use up some of the excess eggs my hens are laying these days. My eggs were warmer than room temperature as they were straight from the hen house (yes I did get pecked!) but the cake turned out incredible. So decadent! First class!
Delicious and very dense. I had to bake it for closer to 2 hours but it came out fine. I loved this because it's not super sweet and a great festive treat.
I made cupcakes using this recipe. They were little bundles of moist buttery goodness. I used cool whip buttercream frosting tinted orange for Halloween. Had to take them to work so we wouldn't eat them all.
Yum! So rich and heavy! I am in love! Thanks for the recipe. Cooked this with Reubens and fried cabbage.
I chose this recipe as it sounded very firm and dense and I wanted to make a 6"x6" cube cake for my nephew's 1st birthday-to resemble a musical toy he loves. I bought a 6x6x2" cake pan and thought the baking time would be significantly reduced due to the small pan. BOY was I WRONG! It took almost an hr and 45mins to bake out clean! and while my cake was level thanks to the damp towel wrap trick-- the top of the cake was like a crisp cookie and had lifted away from the cake below. I also greased and floured the pan very well and still had difficulty getting it out of the pan cleanly. There is no direction how long to cool it before unmolding and I did run a knife around the edge to loosen before overturning. I did 3 layers so I tried 3 different ways to grease/flour cool before freeing and different utensils around the edge but to no avail. Also the cookie like top cracked and chipped apart when overturned. Tastewise-OMG I wanted to just sit down and eat the batter--oh I also added a Tablespoon of vanilla instead of a teaspoon YUM! Well we will see what happens when I take the chilled layers out for assembly and decoration tomorrow. Wish me LUCK!
This turned out great! Everyone appreciated it. I served it with an Irish Cream sauce. (I used a brandy sauce recipe and subbed Irish Cream for the brandy)
The cake was easy and turned out beautifully. The flavor was okay a bit dull I thought. My biggest frustration was the dryness of the cake. I expected a moist cake and it simply was not even after I followed the measurements precisely. I believe a glaze or maybe some berries and whipped cream could save it.
