In honor of National Pound Cake day

Discussion in 'Food & Wine' started by Shadow, Mar 4, 2011.

  1. Shadow
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    A yummy recipe...enjoy :)

    If you have any more feel free to share.

    S'mores Pound Cake Squares


    Ingredients:

    1 (10.75 ounces) package frozen pound cake, thawed
    2 cups miniature marshmallows
    1 cup semi-sweet chocolate chips
    1/2 cup honey roasted peanuts; chopped (optional)


    Preparation:

    1. Preheat oven to 400 degrees F.

    2. Spray a 13-by-9-inch baking pan with no-stick cooking spray. Cut pound cake into 15 slices. Place in the bottom of a 13-by-9-inch baking pan, cutting to fit if needed.

    3. Sprinkle marshmallows, chocolate chips and peanuts evenly over pound cake.

    4. Bake for 10-12 minutes or until marshmallows are melted and lightly toasted.

    5. Cool; cut into squares.
     
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  2. Shadow
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    Pound Cake Cupcakes


    Ingredients:

    3 cups all purpose flour
    2 cups sugar
    3 teaspoons baking powder
    1/2 teaspoon salt
    6 large eggs
    2 cups softened, not melted, butter
    1/2 cup milk
    2 teaspoon vanilla

    Directions:

    Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl.

    Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy.

    Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full.

    Bake for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.
     
  3. Shadow
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    Elvis Presley's Favorite Pound Cake


    (Fr Bon Appetit Magazine)

    Ingredients:


    2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
    3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
    3/4 teaspoon salt
    3 cups sugar
    7 large eggs, at room temperature 30 minutes
    2 teaspoons vanilla
    1 cup heavy cream


    Directions:


    Put oven rack in middle position, but do not preheat oven.

    Generously butter pan and dust with flour, knocking out excess flour.

    Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

    Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

    Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


    Best Pound Cake ever....or so I have heard. ;)
     
    Last edited: Mar 6, 2011
  4. syrenn
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    Very cool. Thanks Shadow.
     
  5. AllieBaba
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    I'm so tempted to make this tonight.

    JUST SAY NO ALLIE!
     
  6. strollingbones
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  7. Ringel05
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    One pound cake cut into slices,
    as many sliced strawberries as you deem is necessary, (sugar, and the amount desired is optional),
    as much real, home whipped cream as you deem is necessary.

    For a change get the round pound cake, slice horizontally into three layers soften vanilla ice cream, mix in strawberries and spread liberally between cake layers. Use a wide, waxed cardboard tube and base to put cake together in and partially freeze. Remove cardboard sides and "ice" the whole cake with whipped cream and finish freezing.
     
  8. Shadow
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  9. Shadow
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    POUND CAKE COOKIES


    2 sticks butter (no substitute)
    1 c. sugar
    2 egg yolks
    2 1/2 c. plain flour
    1 tsp. vanilla
    1 c. chopped pecans (optional)


    Cream butter and sugar. Add egg yolks. Stir in vanilla and flour. Roll in balls and place on cookie sheet. Flatten with a fork to about 1 1/2 inches in diameter. Bake in a 350 degree oven until edges are slightly brown (about 10 minutes). Easy to double for more cookies.
     
  10. Shadow
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    Are Twinkies considered pound cake? Oh well...what the heck...:)

    Fried Twinkies


    Ingredients:


    6 Twinkies, frozen overnight or at least 6 hours

    Bench flour for dusting

    1 c. whole milk

    2 tbsp. vinegar

    1 tbsp. vegetable oil

    1 c. all-purpose flour

    1 tsp. baking powder

    ¾ tsp. kosher salt

    Powdered sugar for post-cook dusting

    Preparation:

    Heat peanut oil in fryer to 375° F.

    Mix liquid ingredients together, then slowly blend in dry ingredients until smooth. Refrigerate while oil heats.

    Dip one Twinkie into batter then, using tongs, place it in the fryer. Using fryer basket or spider, keep the entire Twinkie submerged. It will try to float! If you have a deep enough fryer, by all means use the carnival method with wooden sticks and a corn dog holder, but not many houses are so equipped

    Fry 3 to 4 minutes, until golden brown. Drain on racks over paper towels for a few minutes. Dust with powdered sugar and serve.

    If you are making a large number, they can be kept warm for up to an hour on racks over paper towels in an oven set on "warm." The longer they sit there, the more the cream filling will melt into the sponge cake.


    Fried Twinkies - Food News Story - KOAT Albuquerque
     

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