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Beautiful looking cake.
Could you post the Redyre's recipe. I don't always have Crisco in the cabinet and would like to have an option to make without. Thanks
Sandee
I copied and pasted the recipe from the 10 Egg Pound Cake thread.
I have to say it really was FABULOUS!!
I even had a piece.
I use a 10 egg recipe too, it is a little simpler but FABULOUS!!!
The first step to a great cake is have ALL INGREDIENTS at room temp through and through.
And don't rush the creaming of the butter and sugar.
OLD FASHION POUND CAKE
3 c. sugar
1 lb. butter, softened
10 eggs
4 c. plain flour
2 tsp. baking powder
2 tsp. vanilla
Cream butter and sugar until light and fluffy. Add eggs and beat well. Measure and sift flour, baking powder and dash of salt. Add flour to mixture in several parts. Stop mixer, add about 1/3 of the flour, start mixer back slowly, then mix fast JUST UNTIL MIXED. Repeat until dry ingredients are all incorporated. Scrape down sides after each mixing. Put in 10 inch tube pan that has been greased and floured. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan for a few minutes before removing.
This makes a FABULOUS chocolate pound cake. Add 1/4 cup milk after the butter and eggs are creamed, and 1/4 cup of good cocoa, mix it in with the flour.
For a FABULOUS lemony experience, add 1/4 cup fresh lemon juice just before adding in dry ingredients. When all mixed, fold in by hand 1 to 2 tablespoons finely chopped lemon zest.
Glaze with lemon glaze. I like to glaze a warm cake.
Glaze:
1/4 cup fresh lemon juice
Lemon zest to taste (I like a LOT)
1/2 to one cup powdered sugar, depending on how thick you want the glaze.
You can also make a glaze for the chocolate cake by using milk or cream instead of lemon juice with the powdered sugar.
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Beautiful looking cake.
Sandee
I copied and pasted the recipe from the 10 Egg Pound Cake thread.
I have to say it really was FABULOUS!!
I use a 10 egg recipe too, it is a little simpler but FABULOUS!!!
The first step to a great cake is have ALL INGREDIENTS at room temp through and through.
And don't rush the creaming of the butter and sugar.
OLD FASHION POUND CAKE
3 c. sugar
1 lb. butter, softened
10 eggs
4 c. plain flour
2 tsp. baking powder
2 tsp. vanilla
Cream butter and sugar until light and fluffy. Add eggs and beat well. Measure and sift flour, baking powder and dash of salt. Add flour to mixture in several parts. Stop mixer, add about 1/3 of the flour, start mixer back slowly, then mix fast JUST UNTIL MIXED. Repeat until dry ingredients are all incorporated. Scrape down sides after each mixing. Put in 10 inch tube pan that has been greased and floured. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan for a few minutes before removing.
This makes a FABULOUS chocolate pound cake. Add 1/4 cup milk after the butter and eggs are creamed, and 1/4 cup of good cocoa, mix it in with the flour.
For a FABULOUS lemony experience, add 1/4 cup fresh lemon juice just before adding in dry ingredients. When all mixed, fold in by hand 1 to 2 tablespoons finely chopped lemon zest.
Glaze with lemon glaze. I like to glaze a warm cake.
Glaze:
1/4 cup fresh lemon juice
Lemon zest to taste (I like a LOT)
1/2 to one cup powdered sugar, depending on how thick you want the glaze.
You can also make a glaze for the chocolate cake by using milk or cream instead of lemon juice with the powdered sugar.
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