My Granny's recipe <3
2 sticks salted butter (NOT margarine), softened
1/2 cup Crisco
3 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla
8 oz. sour cream
Preheat oven to 325 degrees. Grease and flour (or using cooking spray for baking) a Bundt pan. Cream together the butter and Crisco; add the sugar and mix well. Add eggs - one at a time - mixing well after each. Combine flour, salt, and baking powder. Add to batter and mix well. Add vanilla and sour cream and mix well. Don't overdo it, though.
Pour into prepared pan and bake for approximately 30 minutes at 325 degrees. Increase oven temperature to 350 degrees. Continue baking until knife inserted near the center comes out clean, about 45 additional minutes (may take a little longer). If cakes browns before it is done inside, drape a piece of aluminum foil over the top to keep it from getting any browner. Then check for doneness with a knife every 5 minutes or so.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Tuesday, August 9, 2011
Wednesday, November 4, 2009
Pumpkin Pound Cake
Pound Cake Ingredients
3-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice *
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/2 cups butter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk
* or substitute 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves
Glaze Ingredients
1 1/2 cups powdered sugar
3 tablespoons butter, softened
4-6 teaspoons milk
Heat oven to 350 degrees. Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in medium bowl. Set aside.
Combine sugar and 1 1/2 cups butter in large bowl. Beat a medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.
Spoon batter into greased and floured 12-cup Bundt pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine powdered sugar, 3 tablespoons butter, and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
3-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice *
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/2 cups butter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk
* or substitute 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves
Glaze Ingredients
1 1/2 cups powdered sugar
3 tablespoons butter, softened
4-6 teaspoons milk
Heat oven to 350 degrees. Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in medium bowl. Set aside.
Combine sugar and 1 1/2 cups butter in large bowl. Beat a medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.
Spoon batter into greased and floured 12-cup Bundt pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine powdered sugar, 3 tablespoons butter, and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
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