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How To make Grandma's Current Pound Cake
1 1/2 c Currants
1 lb Margarine or butter
2 c Sugar
1 ts Mace
9 Eggs; separated
4 1/4 c Flour, all purpose; sifted
1 ts Lemon extract
1 ts Vanilla
Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350?F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center.
How To make Grandma's Current Pound Cake's Videos
Lemon Pound Cake Just Like Grandma's
Lemon Pound Cake 3:05
2 sticks of butter
1/4 cup crisco
3 cups sugar
5 eggs room temp
3 cups ap flour
1/2 tsp baking powder
1 cup of milk
1 Tbls vanilla
1 Tbls lemon
Mix according to video instructions.
Preheat oven to 350° but turn down to 325° when cake goes in. Bake for 1 and 1/2 hours
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One Hundred Year Old Great Grandma's Apricot Brandy Pound Cake Recipe
It’s absolutely NOT Christmas at our house without this Apricot Brandy Pound Cake on the Dessert Buffet. This recipe has been passed down from generation to generation and is still as delicious as I’m certain the very first cake every made. I remember my Grandmother baking it and then my Aunt and then me. I was finally trusted to bake the cherished family favorite. Ive been baking this Apricot Brandy Pound Cake for over 25 years. My family looks forward to each and every Christmas. I hope you’ll give it a try and make it part of your Christmas Dessert Celebration. Enjoy
Apricot Brandy Pound Cake
Combine
2 sticks soft butter and 3 c sugar. Mix well.
Add 6 eggs one at a time
Dry Ingredients:
3 c flour
1/4 t baking soda
1/2 t salt
Mix together well.
Wet ingredients:
1 c sour cream
1/2 t rum flavoring
1 t orange extract
1/4 t almond extract
1/2 t lemon extract
1 t vanilla
1/2 c Apricot Brandy
Add dry ingredients and wet ingredients to sugar and butter alternately.
Mix till just combined.
Pour into greased and very well floured bundt pan.
Bake 325 for 60 to 70 min. till toothpick comes out clean
Cool in pan for 30 min. Then gently shake sides and tip over carefully onto cooling rack.
Wrap well for the big day.
Enjoy!!
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Quarantine Cooking: Sour Cream Pound Cake Recipe
Quarantine Cooking: Sour Cream Pound Cake Recipe - Today Paula is walking down memory lane and cooking up a recipe that’s both easy to bake and delicious….Sour cream pound cake!
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How to Make Granny's Million Dollar Cake (Pineapple Cake) | Vallery Lomas
You can make this delicious 3-layer cake with pineapple filling and cream cheese frosting! The base of the cake is a 1-2-3-4 cake, and even beginner bakers can do it :)! Here's the Granny Willie Mae's Million Dollar Cake recipe from my cookbook Life is What You Bake It, which has 100+ of my favorite baking recipes! Available on Amazon:
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Pineapple Filling:
1 (20- or 21-ounce) can crushed pineapple in heavy syrup or pineapple in its own juice
1/4 cup (50g) granulated sugar (if using pineapple in its own juice, increase to 1/3 cup/65g)
Cake:
Nonstick baking spray with flour
3 cups (375g) all-purpose flour
1 tablespoon (15g) baking powder
1 teaspoon kosher salt
1 cup (2 sticks/226g) unsalted butter, room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup (240ml) whole milk
Cream Cheese Frosting
1 (8-ounce) package (1 cup/226g) cream cheese, room temperature
1/2 cup (1 stick/113g) unsalted butter, room temperature
4 cups (300g) confectioners’ sugar
1 teaspoon vanilla extract
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Grandma Gloria's Pumpkin Pound Cake Recipe
Grandma Gloria's Pumpkin Pound Cake Recipe
Grandma Gloria Cook Book:
Ingredients:
2-1/2 cups sugar
1 cup vegetable oil or rice oil
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Confectioners sugar
Grandma's Lemon Cream Cheese Pound Cake
Welcome to my Youtube Channel TIERS OF JOY! I am so excited to be starting this journey of becoming a youtuber! What this channel will be about? SWEETS GALORE!
In Today's video I will be showing you my LEMON CREAM CHEESE POUND CAKE RECIPE! Please bear with me as I am new and still learning my way around editing and word choice, but my recipes will be much better. Please don’t be afraid to comment as I appreciate feedback and suggestions. I hope you enjoy my channel and don’t forget to SUBSCRIBE!!!
I will be showing you some tips, tricks and substitutions as well as sneak peaks to the following week’s new video, so be sure to FOLLOW on Instagram and Snapchat: @tiersofjoy17
My grandmother loves this cake, and I only make this special cake for her. I love her with all of my heart! She is my favorite girl!
With that being said, I hope you all enjoy this cake as much as she does.
Love you granny!
Lemon Cream Cheese POUND CAKE RECIPE:
SERVES: 16-18 SERVINGS
Cook time: 80-85 minutes
Oven Temp: 325 F
Ingredients:
1 1/2 cups butter softened( 3 sticks butter)
1 8oz package of cream cheese, softened
3 cups granulated sugar
6 eggs at room temperature
1 package of Lemon Instant Pudding (3.4 oz)
1 tsp salt
3 cups sifted cake flour
4 teaspoons fresh lemon zest
Lemon Glaze:
1 1/3 cups powdered sugar
4 tablespoons fresh squeezed lemon juice
OPTIONAL: add fresh lemon zest for even more fresher taste.
Directions:
Preheat the oven to 325 degrees Fahrenheit
Using a Stand mixer, cream butter, cream cheese, lemon instant pudding and sugar together for 5 minutes or until smooth. Add in the sugar and lemon instant pudding gradually. Scrape down the sides occasionally!
Add the eggs, one at a time. Mix only until the yolk has disappeared. Be sure not to over beat as this could result in drying out your cake. Mix in flour on low speed. Finally stir in the fresh lemon zest. Grease and flour cake pans. Pour batter into bundt pan or loaf pan. Bake at 325 degrees for 80-85 minutes or until a toothpick inserted comes out clean. Cool in pan for about 30 minutes. Loosen the sides with butterknife and pop on to cake plate. Let cool completely before you add the glaze to your cake or it will soak up into your cake. You may add additional zest on top if you like.
Lemon Glaze:
Mix together powdered sugar and lemon juice until smooth If your glaze is too add a tad bit more powdered sugar or if it is too thick, add a little bit more lemon juice. Drizzle on top of your cake that has been cooled.
ENJOY!! :)
If you try my recipe, please tag me on INSTAGRAM!
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