Cinnamon-Topped Sour Cream Pound Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter -- softened
   2      cups          Sugar
   2                    Eggs
   2      cups          All-purpose flour
   1      teaspoon      Baking powder
     1/2  teaspoon      Salt
   1                    8-oz carton sour cream
   1      teaspoon      Vanilla extract
     1/2  cup           Pecans -- chopped
     1/2  teaspoon      Ground cinnamon
   2      teaspoons     Sugar

Combine butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating 30 seconds after each addition.
Combine flour, baking powder, and salt; stir 1/3 of the flour mixture into
creamed mixture; stir until blended. 
Add 1/2 carton sour cream to creamed mixture; stir until blended.
Repeat procedure, ending with dry ingredients. Stir in vanilla extract.
Pour 1/3 of the batter into a greased bundt pan.
Combine pecans, cinnamon, and 2 teaspoons sugar; sprinkle
1/3 of mixture over batter in bundt pan.
Pour 1/3 of the batter over topping; sprinkle another 1/3 of cinnamon mixture over batter.
Pour remaining batter into pan; sprinkle remaining nut mixture over batter.

Bake at 350F for 55 to 60 minutes.
Cool 1 hour in pan; invert.

                            Classic Pound Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Eggs
   2                    Sticks of butter
   1      teaspoon      Vanilla
   2      cups          Sifted flour
   1 2/3  cups          Sugar

Cream butter and sugar. 
Add the eggs one at a time and alternate with the dry ingredients.
Beat well after each addition.
Pour into a greased loaf pan and bake. in a preheated 350 degrees for one hour and 15 minutes.

                Coconut Pound Cake with Fresh Strawberries

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           (1 1/2 sticks) plus
     1/2  tablespoon    unsalted butter -- softened and divided
   1 1/2  cups          plus
   2      tablespoons   all-purpose flour -- divided
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
   1 1/4  cups          granulated sugar
   3      large         eggs
     1/2  cup           milk
                        (1 percent or 2 percent works fine)
   1      teaspoon      vanilla
     1/2  cup           sweetened coconut flakes
   1      quart         strawberries -- cleaned and thinly
                        sliced through stem ends
                        Fresh mint sprigs -- for garnish

Grease 8 1/2-by-4 1/2-inch loaf pan with 1/2 tablespoon butter.
Coat pan with 2 tablespoons flour; shake out excess. Preheat oven to 325 degrees.
Sift together remaining 1 1/2 cups flour, baking powder and salt into mixing bowl; set aside.
With electric mixer on medium speed, beat remaining 3/4 cup butter until fluffy.
Gradually, in thin stream, add sugar. Continue to beat butter and sugar together
about 8 minutes more. Add eggs, one at a time, beating well after each addition.
Lower speed to slow. Add flour mixture, alternating with milk,
beginning and ending with flour mixture. Stir in vanilla and coconut flakes.
Pour batter into prepared pan. Bake 1 hour. Lower heat to 300 degrees
and bake another 30 minutes or less, until toothpick inserted in center comes out clean.
Remove cake from oven. Let stand in pan 10 minutes. Loosen edges and unmold.
Let cool completely. (Cake can be made 2 days ahead.
Let cool and keep tightly covered at room temperature.)
To serve, cut cake into 1/2-inch slices and place on individual plates.

Mound each slice with sliced strawberries and garnish with mint

Cranberry Orange Pound Cake, Butter Rum Sauce

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   2 3/4  cups          Sugar
   1 1/2  cups          Butter -- room temp
   1      teaspoon      Vanilla extract
   1      teaspoon      Grated orange rind
   6                    Eggs
   3      cups          Flour
   1      teaspoon      Baking powder
     1/2  teaspoon      Salt
   1      package       (8 ozs) sour cream
   1 1/2  cups          Fresh or frozen cranberries -- chopped (do not thaw
                        -----SAUCE-----
   1      cup           Sugar
   1      tablespoon    Flour
     1/2  cup           Half-and-half
     1/2  cup           Butter -- melted
   4      teaspoons     Light rum -- or
     1/4                tsp rum extract

1. For cake, heat oven to 350 degrees.
Generously grease and lightly flour 12-cup fluted tube pan; set aside.

2. Beat sugar and butter in large bowl of electric mixer until light and fluffy.
Add vanilla and orange rind. Add eggs, one at a time, beating well after each addition.

3. Combine flour, baking powder and salt in medium bowl.
Add flour mixture to egg batter alternately with sour cream,
beating well after each addition. Gently stir in cranberries; pour batter into prepared pan.

4. Bake until toothpick inserted into center comes out clean, 65 to 75 minutes
. Cool in pan 15 minutes; invert cake onto serving plate and remove from pan.

5. While cake is cooling, make the sauce.
Combine sugar and flour in small saucepan. Stir in half-and-half and butter.
Cook over medium heat until thickened and bubbly, stirring constantly.
Remove from heat; stir in rum.
Serve warm sauce over cake.

                         Cream  Cheese Pound Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
     1/2  cup           milk
   8      ounces        cream cheese -- softened
   1      package       yellow cake mix
   1      teaspoon      vanilla

Place eggs, milk and cream  cheese in a bowl;  blend well; mix until smooth.
Add cake mix and vanilla; blend. Pourinto a well greased 10 inch tube pan.
Bake at 325~ for 50 minutes.  When cool, slice and serve with fresh fruit and
whipped cream.

                       Double Chocolate Pound Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chocolate                        Cakes/Choc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Butter or margarine
                        Room temperature
     3/4  cup           Brown sugar
     3/4  cup           Granulated sugar
   4                    Squares (4 oz.) unsweetened
                        Chocolate -- melted
   4                    Eggs
   2 1/2  cups          Cake flour
     1/2  teaspoon      Baking soda
   1      cup           Buttermilk
   2      teaspoons     Vanilla
   1      cup           Chocolate chips coated in
   2      tablespoons   All-purpose flour

Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F.

This cake is so rich and moist and it keeps well for some
time in a well covered cake tin or wrapped in plastic in the refrigerator.

For one 10-inch cake you will need:

Fresh sliced strawberries, for garnish
1. Cream butter with sugars until smooth and well blended.

2. Add chocolate and eggs, one at a time. Beat until fluffy.

3. Mix flour and baking soda. Add to creamed mixture.

4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.

5. Turn batter into a well-greased and floured 10-inch tube baking pan.

6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean.

7. Let cake cool in pan for a couple of minutes.

8. Turn cake out of pan onto a wire rack. Cool completely.

9. Garnish with fresh sliced strawberries or other berries.

10.  Serve with a dollop of whipping cream.

                           Fat-Free Pound Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:10
Categories    : Cake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             fat-free sour cream
   4                    egg whites -- whipped
   1      tsp           vanilla
   1 1/2  c             unbleached flour
   1      c             granulated sugar
     1/4  tsp           baking powder
     1/8  tsp           baking soda

Preheat oven at 325.  Prepare a 9 x 5 x 3" pan with cooking spray and flour;
set aside. In a mixing bowl, combine sour cream, egg whites, and vanilla. In
another mixing bowl, combine flour, sugar, baking powder, and baking soda.
Mix dry ingredients with wet ingredients just until moistened. Spread
mixture into prepared pan. Bake for 1 hour or until cake tests done.

                   - - - - - - - - - - - - - - - - - -

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready to serv=
e, thaw at room temperature about 3 hours.

                         Fresh Apple Pound  Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          All-Purpose Flour
   1 1/2  Teaspoons     Baking Soda
   1      Teaspoon      Salt
   1 1/2  Cups          Corn Oil
   2      Cups          Sugar
   3                    Eggs
   2      Teaspoons     Vanilla Extract
   2      Cups          Apples -- Diced
   1      Cup           Chopped Pecans
     1/2  Cup           Butter Or Margarine
     1/2  Cup           Brown Sugar
   2      Teaspoons     Milk

    Combine the flour, baking soda and salt.
With electric mixer, beat together the corn oil, 2 cups sugar,
eggs and vanilla until well blended.
Gradually beat in dry mixture until smooth. Fold in apples and nuts. 
Pour into a greased and floured bundt pan.
Bake in preheated 325 degree oven for aobut 1 hour and 20 minutes or
until cake tester comes out clean when inserted in center.
Cool on a wire rack for 15 minutes before removing from pan.
  Combine butter, sugar and milk in  a saucepan; bring to a boil and boil for 2 minutes.
With a small spatula or table knife, loosen the cake and turn out on a rack. Spoon the hot
butter-sugar mixture over cake, letting it run down sides. Finish cooling the cake.

This recipe won a Special Award for Carol Delleney of La Mesa California,
at the Del Mar County Fair in San Diego--1995

                       Fresh Strawberry Pound Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       white cake mix -- 18 1/4-oz
   1      cup           strawberries, fresh -- crushed
   1      package       strawberry gelatin powder -- 3-0z
     1/2  cup           vegetable oil
   4                    eggs -- room temp
                        Glaze:
     1/4  cup           butter or margarine
   3 1/2  cups          confectioner's sugar
     1/4  cup           strawberries -- mashed

  Measure 1 cup strawberries after they have been mashed.
Combine cake ingredients together in bowl; mix for 3 minutes.
Pour into well-greased and floured tube pan.  Bake
at 325 degrees for 45-55 minutes or until it tests done.
Cool in pan on rack for 10 minutes; remove to serving plate.
Combine glaze ingredients until smooth and then spread over the cake. 
You may freeze the cake without the glaze.

                          Gingerbread Pound Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Desserts
                Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Pound Cake-
   1      cup           sweet butter
   1      cup           granulated sugar
   5      medium        eggs
   2      cups          all-purpose flour
   1      teaspoon      ground ginger
   1      teaspoon      ground cinnamon
   1      teaspoon      ground cloves
     1/2  teaspoon      ground nutmeg
   1      cup           molasses
     1/2  cup           sour cream
                        powdered sugar -- sifted
                        -Lemon Sauce-
   2      tablespoons   cornstarch
   1      cup           water
   1      tablespoon    butter
   2      teaspoons     lemon rind -- grated
     1/3  cup           lemon juice

Cream butter and gradually add sugar, beating with an electric mixer at medium speed until smooth.
Add eggs, one at a time, beating after each addition.

Combine flour, baking soda and spices. Set aside. Combine molasses and sour cream.
Add flour mixture to creamed mixture, alternating with molasses mixture,
beginning and ending with flour mixture. Mix just until blended after each addition.

Grease and flour 10 inch Budnt pan. Pour batter into pan.
Bake at 325 degrees for 1 hour until toothpick, inserted in center, comes out clean.
Cool in pan 15 minutes; remove from pan and let cool completely on wire rack.
Sift powdered sugar over cake. Serve with Lemon Sauce if desired.

Lemon Sauce: Combine sugar, constarch and water; stir until smooth.
Cook over medium heat, stirring until smooth and thickened.
Add butter, lemon rind and juice. Cook until heated through,
stirring constantly. Makes 1 1/3 cups.

                           Hawaiian Pound Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Shortening
     1/2  cup           Margarine -- 1 stick
   2      cups          Sugar
   6                    Eggs -- one at a time
   2      cups          Cake flour
   1      teaspoon      Vanilla
   1      teaspoon      Butternut flavoring
   1      cup           Angel Flake coconut
   1      can           Crushed pineapple; drained -- small can,
                        reserve the juice -- ICING-
   2      cups          Powdered sugar; sifted
                        Juice from canned pineapple

Cream shortening, margarine and sugar; add eggs (one at a time).
Add cake flour, vanilla, butternut flavoring, coconut and pineapple.
Bake in a greased 10-inch tube pan for 1 hour and 25 minutes at 325 degrees.
Icing.  Mix well with mixer.  Pour over hot cake while still in pan.

Marble-Swirl Pound Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Jewish                           Cakes
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sugar
   1      cup           Margarine -- softened
   3 1/2  cups          Flour
   3      teaspoons     Baking powder
   1      cup           Orange juice
   2      teaspoons     Vanilla extract
   4                    Eggs
     1/4  cup           Cocoa

Preheat oven to 350 degrees.
Grease a 10-inch tube pan and set aside.
In a large mixer bowl, beat sugar and margarine at low speed until blended.
Increase speed to high and beat until light and fluffy.
Add remaining ingredients except cocoa and beat at low speed until well mixed,
constantly scraping bowl with rubber spatula.
Increase speed to high and beat 4 minutes longer, occasionally scraping the bowl.
Pour half the batter into tube pan.  Add cocoa to remaining batter and mix well.
Pour over white batter and swirl with large spoon to obtain marbled effect.
Bake for 1 hour, or until toothpick inserted in center comes out clean.

                      Mississippi Praline Pound Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Pound Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Butter -- at room temp
   1 3/4  cups          Light brown sugar -- lightly packed
   6                    Eggs -- separated
                        room temp
     1/2  teaspoon      Salt
     1/2  teaspoon      Baking powder
     1/2  teaspoon      Baking soda
   3      cups          Flour
     7/8  cup           Buttermilk
   1      teaspoon      Vanilla
   1      tablespoon    Bourbon
   1      cup           Pecans -- chopped
     1/2  cup           White sugar
                        -----BOURBON GLAZE-----
     1/2  cup           Light brown sugar
     1/4  cup           Butter
   2      tablespoons   Water
     1/4  cup           Bourbon

Beat the butter until very light and gradually beat in the brown sugar.
Add the egg yolks one by one. Sift salt, baking powder, soda, and flour together.
Add to the butter mixture in 3 parts, alternating with the buttermilk.
Stir in vanilla, bourbon, and pecans. Beat the egg whites until frothy
and slowly add the white sugar. Beat until stiff peaks form.
Fold into the batter, turn into the greased and floured tube pan.

Bake in an oven preheated to 325 for about 1 hour, 15 minutes,
or until a clean straw inserted in the middle of the cake comes out clean.
Let cool 15-20 minutes then invert to turn out.

For the glaze, melt the brown sugar, butter, and water together and bring to the boil.
Remove from heat. When lukewarm, stir in the bourbon.
Spoon the bourbon glaze slowly over the cake while it is still warm.

                      Peachy Glazed Peach Pound Cake

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter -- softened (2 sticks)
   3      cups          Sugar
   6                    Eggs -- at room temperature
   1      teaspoon      Vanilla extract
   3      cups          Flour
     1/4  teaspoon      Baking soda
     1/2  teaspoon      Salt
   2      cups          Peaches -- peel and chop
          (4            to 6 peaches)
     1/2  cup           Sour cream
                        Peach glaze (recipe follows)
                        -----PEACH GLAZE-----
   1      cup           Peaches -- pureed
     1/3  cup           Sugar
   1      tablespoon    Lemon juice
   1      tablespoon    Cornstarch -- dissolved in
                        1 tblspoon water

Preheat oven to 350 degrees. In large bowl, with electric mixer,
cream butter and sugar until light and fluffy. Add eggs, beating well. Stir in vanilla extract.

In another large bowl, combine flour, baking soda and salt.
Stir the flour mixture into the egg mixture. Add sour cream and beat on low until mixture is smooth.
Gently fold in peaches.
Pour batter in a well greased and floured 12-cup Bundt pan
or two 9-inch by 5-inch by 2-inch loaf pans.
Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
Turn onto serving plate while still warm but not hot. Pour glaze over.

                       Walnuts and Cream Pound Cake

Recipe By     :
Serving Size  : 1    Preparation Time :1:15
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        crust:
     1/3  cup           margarine
     1/2  cup           packed brown sugar
   3      tablespoons   all-purpose flour
   2      tablespoons   sugar
     1/2  cup           dried coconut
     1/4  cup           black walnuts -- finely chopped
                        --- -- Cake: -----
   1 1/2  cups          all-purpose flour
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      salt
     1/2  cup           margarine
   3      ounces        cream cheese
     3/4  cup           sugar
   2                    large eggs
     1/4  cup           milk
   1      teaspoon      vanilla extract -- *see note

     * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla

     1. CRUST: Combine in mixing bowl the 1/3 cup margarine,softened, 1/2 cup brown sugar,
3 tablespoons flour, 2 tablepoons sugar, coconut and walnuts.
Blend well. Set aside 1/4 cup of this mixture.
Press remaining mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan.
Refrigerate while preparing cake.

     2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside.

     3. Cream together 1/2 cup butter or margarine and 3 ounces of cream cheese.
Gradually add 3/4 cup sugar and cream until light and fluffy.
Add eggs, one at a time, beating well after each.
Add half the flour mixture; blend well. Use low speed of mixer if using.
Blend in milk and vanilla extract; blend in remaining flour mixture.

     4. Pour batter into prepared pan that has been refrigerated.
Sprinkle with reserved crumb mixture.
Bake in preheated 325-degree oven for 60-70 minutes
or until cake is golden brown and springs back when lightly touched.
Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack.

Serve this delicious cake as is, or use a lemon sauce over.