OLD FASHIONED BLUE RIBBON POUND CAKE

Old-fashioned desserts seem to be making a resurgence. My Pound Cake series has been very popular as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, and Old-fashioned Rice Pudding are some of the most popular recipes on callmepmc.com.

I started this series on reviewing Pound Cake recipes because pound cakes are my very most favorite thing in the world to make. I dunno why, but they are. Pound cakes are delectable and unbelievably easy to make with a few basic tips. Overall, I’ve had very good feedback on this series which makes me really happy. I’ve enjoyed baking and testing all the pound cakes and sharing the recipes with you.


Ingredients
2 cups butter, no substitutes salted or unsalted, at room temperature, I use this
3 and 1/2 cup granulated sugar
10 large eggs at room temperature
4 cups all-purpose flour sifted (always sift, then measure)
2 teaspoons vanilla extract I use this

Instructions
Allow butter and eggs to come to room temperature.
Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
Preheat oven to 350 degrees.
Cream 2 cups butter until soft and there are no lumps.
Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
Add one at a time, beating until just mixed in before adding the next egg.
Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
Add vanilla and mix in completely.
Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
Bake at 350 degrees F for 1 hour and 20 minutes.

*PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
The recipe is correct as written. There are no baking soda or baking powder in it.

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