Brown Sugar Carmel Pound Cake

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:

1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle:

In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

Source: Itty Bitty Homestead

Lemon Pound Cake With Mint Berries And Cream

Rev up your taste buds for a combination of sweet berries, sour lemon, and cool mint in this delicious pound cake dessert.

Yield: 8 servings

Ingredients:

• 1/4 cup sugar 
• 1/4 cup loosely packed mint leaves
• 3/4 cup butter, softened 
• 3 cups powdered sugar, divided
• 3 large eggs 
• 1 1/2 cups all-purpose flour 
• 2 1/2 cups whipping cream, divided
• 2 teaspoons grated lemon rind 
• 2 tablespoons fresh lemon juice 
• 1 (12-ounce) jar lemon curd
• 1 quart fresh strawberries, sliced 
• Garnish: fresh mint sprigs

Directions:

1. Process sugar and mint leaves in a food processor until blended.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loafpan.
3. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
4. Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
5. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
6. Serve pound cake with lemon cream and strawberries. Garnish, if desired.

Southern Living  AUGUST 1999

Caramel Pound Cake

Caramel lovers will rave about this decadent dessert. We’ve topped the moist cake with sinfully sweet Caramel Frosting.

Ingredients:

• 1 cup firmly packed dark brown sugar
• 1 cup firmly packed light brown sugar
• 1 cup sugar
• 1 cup butter or margarine, softened
• 1/2 cup vegetable oil
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 teaspoon vanilla extract
• Caramel Frosting

Directions:

1. Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.
3. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

Yield: 1 10 inch cake

Southern Living  JULY 1998

Two-Step Pound Cake

This recipe is so easy you may start serving this classic dessert with every meal. Top with ice cream or seasonal fruits for a tasty combination.

You'll need a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment for this recipe.

Yield: Makes 10 to 12 servings

Ingredients:

• 4 cups all-purpose flour
• 3 cups sugar
• 2 cups butter, softened
• 3/4 cup milk
• 6 large eggs
• 2 teaspoons vanilla extract

Directions:

1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Source: Southern Living Our Readers' Top-Rated Recipes, Southern Living  MAY 2010

Black Forest Pound Cake

This decadent dessert is an easy, one-pan twist on the traditional layered cake. You'll love the tart Cherry Sauce with the sweet cake.

Yield: Makes 10 servings

Total: 3 Hours, 15 Minutes

Ingredients:

• 2/3 cup butter, softened 
• 1 1/3 cups granulated sugar 
• 2/3 cup firmly packed dark brown sugar
• 4 large eggs 
• 1 1/4 teaspoons vanilla extract, divided
• 1 1/2 cups cake flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup sour cream 
• 3 (1-oz.) bittersweet chocolate baking squares, finely chopped
• Cherry Sauce
• 1 1/4 cups heavy cream
• 1 tablespoon granulated sugar 
• Shaved bittersweet chocolate

Directions:

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.

2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.

3. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high).

4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

5. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.

Note: 

Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit.

Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)

Southern Living  OCTOBER 2012

Mexican Chocolate Pound Cake

We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. This moist pound cake is equally delicious without the Mexican Chocolate Sauce.

Ingredients:

• 1 (8-oz.) package semisweet chocolate baking squares, chopped*
• 1 cup butter, softened 
• 1 1/2 cups granulated sugar 
• 4 large eggs 
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup buttermilk
• Powdered sugar (optional)
• Mexican Chocolate Sauce
• Garnish: toasted sliced almonds

Directions:

1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.

Note: Total time includes sauce preparation.

Yield: Makes 16 servings

Total: 3 Hours, 14 Minutes

Southern Living NOVEMBER 2010

Two-Step Fresh Peach Pound Cake

Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don't have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter the traditional way.

Ingredients:

• 4 cups all-purpose flour
• 3 cups sugar
• 2 cups butter, softened
• 1/2 cup milk
• 1/2 cup peach schnapps
• 6 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups diced fresh peaches or fresh fruit of your choice

Directions:

1. Preheat oven to 325°. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Stir in peaches. Pour into a greased and floured 10-inch (16-cup) tube pan.

2. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

Source: July 2013,  Southern Living

Buttermilk Pound Cake With Custard Sauce

We sampled this traditional pairing several different ways and loved them all, but our favorite was a warm pound cake with chilled custard.

Ingredients:

• 1 1/3 cups butter, softened
• 2 1/2 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Buttermilk Custard Sauce

Directions:

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce as desired.

Source: Kathleen Smith, Jennings, Louisiana, March 2011, Southern Living

Key Lime Pound Cake

Dress up traditional pound cake with a little lime zest and a homemade Key lime glaze for a deliciously tropical dessert.

Ingredients:

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice
• Key Lime Glaze

Directions:

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

Source: Kathleen Blackman, Ponce Inlet, Florida, March 2011, Southern Living

Strawberry Swirl Cream Cheese Pound Cake

Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

Ingredients:

• 1 1/2 cups butter, softened 
• 3 cups sugar 
• 1 (8-oz.) package cream cheese, softened 
• 6 large eggs 
• 3 cups all-purpose flour 
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2/3 cup strawberry glaze
• 1 (6-inch) wooden skewer

Directions:

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

1. Note: We tested with Marzetti Glaze for Strawberries.

Source: Nancy H. Test, March 2011, Southern Living

Amaretto Almond Pound Cake

Perfect with your afternoon tea, the Amaretto Almond Pound Cake is soaked in a hot amaretto glaze giving it a delicious flavor.

Ingredients:

• 1 1/4 cups butter, softened 
• 1 (3-oz.) package cream cheese, softened 
• 2 1/2 cups sugar 
• 3 tablespoons almond liqueur
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour 
• 6 large eggs 
• 1/3 cup sliced almonds
• Amaretto Glaze

Directions:

1. Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.

2. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.

4. During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

Source: Ethleen Scarborough, August, Georgia, Southern Living

Lemon Coconut Pound Cake

This pound cake recipe starts from scratch and is as good as it looks. Pair it with a sparkling wine, like a Prosecco, to complete your dessert.

Ingredients:

• 1/2 cup butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup sour cream
• 2 teaspoons lemon zest
• 1 cup sweetened flaked coconut, divided
• Lemon Glaze

Directions:

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

Note: 

 

Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.

Source: SouthernLiving.com

Blueberry Lime Cream Cheese Pound Cake

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries
PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
Carefully frost on top of the cooled pound cake and store in fridge until ready to serve.

Source: kraftfoods.com

Brown Sugar Carmel Pound Cake

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzle:

1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

Source: Itty Bitty Homestead

Gluten Free Sour Cream Pound Cake

Ingredients:

1 cup butter, softened
3 cups sugar
6 eggs
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup sour cream
1 1/4 cup white rice flour
1 cup cornstarch
3/4 cup sweet rice flour
1 1/2 teaspoon xanthan gum

Directions:

In a bowl cream the butter and sugar.
Add eggs one at a time, mixing well after each addition.
In a small bowl mix together the baking soda, sour cream, and vanilla.
In another bowl mix rice flour, cornstarch, sweet rice flour, and xanthan gum.
Add flour mixture to creamed mixture alternating with sour cream mixture.
Mix just until combined.

Grease a bundt pan and pour batter into pan.
Bake at 325 for 1 hour and 15 minutes or until caked tests done. Cool in pan for 10-15 minutes and then remove from pan to cool on wire rack.

Source: YummyRecipes

Poor Man's Pound Cake

Ingredients:

2 c. flour
1 1/2 c. sugar
4 eggs
2 sticks butter
1/2 c. milk
1 tbsp. baking powder
1 tbsp. vanilla or lemon extract

Directions:

DO NOT PREHEAT OVEN! Place all ingredients in a large mixing bowl. Beat at highest speed for 10 minutes. DO NOT UNDERBEAT. Pour batter into ungreased tube pan. Place in cold oven. Set temperature at 350 degrees. Bake 1 hour.