Old-Fashioned Pound Cake

It's the same thing.......tube just doesn't have any fancy work inside like some bundt pans do....
 
We have all the ingredients, except for a tube OR a bundt pan. Can you make several loaves? How do you change the baking times? Just do the 'toothpick test'?
 
Um, Tuffoldhen? That peanut butter icing has got my mouth watering - care to share the recipe?
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You can make the half loaves in bread loaf pans if you have them...use the same temps and bake the same amount of minutes....just watch the top doesn't get burnt...use the tooth pick method....all ovens are different so just watch...


Peanut Butter Icing

1/4th cup peanut butter
1 lb. powdered sugar
1/4th tsp. vanilla
4-5 Tbsp. milk...

Just mix all this together....can add or subtract ingredients if you need more or less icing...I make less and make it thinner with more milk...serve this drizzled over my pound cake slices...you can ice the top if you like....

I'd try doubling the eggs if they are banty eggs if your just doing a half...2 banty eggs to 1 large egg?...I'm guessing tho...maybe someone thats used smaller ones can tell you more...
 
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See what I mean? We need some kind of way to save these yummy recipes...I have no clue what we should do, but there so any fabulous reciples that are sinking into oblivion...we need to save these!
 
This time I used a bundt pan instead of my plain poundcake tube pan.

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I changed the recipe simply by using lemon extract instead of vanilla.

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I also added 2 tbsp of poppyseeds. And 2 extra eggs.

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We had it with vanilla ice cream.

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I don't know how well the color shows in the photos for you all but the yellow is from my eggs. I added nothing to this recipe that would change the color.

Now, that is cooking with fresh eggs that have never been in the refrigerator.
 
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Where might I find that recipe??
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I would like to make that cake chocolate.. could I just add about 1/2 cup of cocoa??


I have recommended a BYC cookbook for all these great little recipes... but to no avail as of yet..
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