How To make Cajun Pound Cake
-----patti - vdrj67a----- 1 pk Devils food cake mix
1 pk Instant chocolate pudding
4 Eggs
1/2 c Oil
1 ts Cinnamon
3 tb Rum -=or=- brandy extract
1 c Water
1 c Chocolate chips
-----cajun pound cake glaze- 2 tb Cocoa
5 ts Water
1 tb Margarine
1 tb Corn syrup
1 c Confectioner's sugar
Preheat oven to 350~. Combine all ingredients. Pour into greased, floured 10" tube pan. Bake 45-50 minutes. Do not remove from pan until ready to glaze. Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted. Add the sugar and glaze the cake. -----
How To make Cajun Pound Cake 's Videos
HENNESSY BUTTER PINEAPPLE UPSIDE DOWN POUNDCAKE!!
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Bake cake on 350 for 1 hour 10-20 mins or until tooth pick or knife comes out clean once inserted..
INGREDIENTS * you can substitute the cake part for butter box cake if you want! But the scratch made is amazing!
3 CUPS CAKE FLOUR ( or all purpose flour.. if using all purpose instead of cake flow ,simply pour 3 cups of all purpose flour into a bowl.. then remove 6 tablespoons of the all purpose flour.. then add in 6 tablespoons of cornstarch to replace the removed flour.. now sift together.. and you have cake flour !!
3 cups white sugar
5 eggs
1 16 oz can crushed pineapple
1c up heavy cream or milk
1tsp salt
3 sticks soften butter
to make the butter
2 sticks melted butter
2 cups brown sugar ( packed in to the cup.. then pour )
3/4 cups or MORE ( this is up to you! ) .. whiskey or henny * you do not have to add any whiskey if you choose not to use alcohol.. you can simply use the juice from the pineapple rings instead*
1 can sliced pineapple rings
DOUBLE CREAM POUNDCAKE !!! - HOLIDAY RECIPES
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HEY YALL! Here is what you'll need ..
INGREDIENTS:
(dry ingredients )
3 cups cake flour ( sifting is optional)
2 1/2 cups white sugar
1 tsp salt
Wet ingredients
1/2 cup butter flavored shortening
3 sticks soften salted butter
5 eggs ( room temperature)
1 tbs vanilla extract
1 cup regular sour cream ( room temp).. please do not use reduced fat lol
1/2 cup heavy whipping cream ( room temp)
To make the Glaze-
4 tbs lemon juice ( I suggest fresh)
lemon juice )
1 1/4 cup powdered sugar
2 tbs milk, water, or heavy cream
Bouillie cake!!!
Just my great great great Aunt Fina bouillie recipe!!! Over 100 year recipe but still amazing!!! @pepperexchange @waterlandco @the_w_sauce @kingkooker #homemade #cake #louisiana #foodyoutube #crawfish #cajuncooking #oyster #food
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This is a Blue-Ribbon recipe that uses Creole cream cheese as a base component to make a deliciously moist, vanilla-flavored pound cake.
Give this good luvin from the oven recipe for CREOLE CREAM CHEESE POUND CAKE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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3 cups ALL-PURPOSE FLOUR
3 cups GRANULATED CANE SUGAR
3 sticks SALTED BUTTER
6 large EGGS
6 ounces CREOLE CREAM CHEESE
¼ teaspoon TABLE SALT
¼ teaspoon BAKING SODA
3 teaspoons VANILLA EXTRACT
Peach Cobbler Pound Cake
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Ingredients:
2 cans of Peaches in Juice or Syrup
3c. Cake Flour or All-Purpose Flour
1tsp Baking Powder
3c. Granulated Sugar
1c. Brown Sugar
3 sticks of Unsalted Butter (Each Stick of Butter should be 8tbps) @ Room Temperature
5 Eggs @ Room Temperature
(1) 24oz Container Sour Cream
2 tbsp. Vanilla Extract
2 tbsp. Cinnamon
1 tsp. Nutmeg
1 Cup Pecans
Baking Spray
Frosting:
1 1/2 cups of Powdered Sugar
Juice from the peaches
A small Squeeze of Lime Juice (1 tbsp)
Vanilla Extract
Topping:
Peaches
1/3 tsp Nutmeg
1/4 tsp Cinnamon
Let's Make Cake
Step 1 Flour & Baking Powder
In a Bowl
Mix 3 Cups of Flour with 1 tsp Baking Powder
Sift the 2 together and make sure that it is mixed very well.
Step 2 Sugar-Butter
In a Separate mixing Bowl
Add 3 Sticks of unsalted Butter
3 cups of Granulated Sugar
Cream together really well for 5 mins, Scrap the bowl contents down into the bowl and mix together another 3 mins.
Step 3 Let's Egg It baby with Vanilla
Add 1 egg at a Time & Mix together really well.
Egg 1 Now Mix
Egg 2 Now Mix
Egg 3 Now Mix
Egg 4 Now Mix
Egg 5 Now Mix
Scrap bowl
Add 2 tbsp. Vanilla Extract
Step 4 It's Time for the Flour Mixture (MIX on Low-Med speed)
Now Let's mix in our Flour Mixture ( Flour & Baking Powder)
Add 1 Cup Flour mixture & 1/3 Cup Sour Cream (1 for The Father)
Add 1 Cup Flour Mixture & 1/3 Cup Sour Cream (2 for The Son)
Add 1 Cup Flour Mixture & 1/3 Cup Sour Cream (3 for The Holy Spirit)
Step 5 Let's Put our cake together
In a blender or Food Processor Mince 1 cup of Pecans
Add 1/2 Cup of minced Pecans to a Bowl
Mix in 3 Tbsp Cinnamon
1 Cup Brown Sugar
1Tbsp Nutmeg
Set Aside
Step 6 Peach Mixture
Empty 2 cans of Peaches into a Bowl. Drain the juice into a separate container. We will need it shortly for our glaze.
Add 1/2 Tbsp. Nutmeg
Add 1 Tbsp. Cinnamon
Add 1/2 Cup Brown Sugar
Step 7
Spray Bundt Pan with Cooking Spray (Pre-heat Oven to 32 degrees)
Place your Peaches mixture into the Bundt Pan You should have a lot of Peaches mixture left over.
Put it aside for Cake Decor later.
Pour in 1/2 of Your Cake batter and spread it out evenly
Now Sprinkle with 1/2 cup of the Minced Pecan Mixture. (If you are allergic to nuts omit the nuts)
Now Pour in the remainder of the Cake Batter
Bake on at 325 degrees for 1 hour 20 mins depending on your oven.
Once cake has completed cooking we will add the remainder Pecan Mixture to the top of the cake.
At this point you should have
Peaches Mixture & Pecan Mixture left over (keep it we will need it shortly)
Let's Make our Peach Glaze while the cake cooks
2 cups powdered sugar
1 tbsp. Vanilla Extract
Some Peach Juice. We will add a little at a time until we achieve the proper Texture for the glaze.
1 Tsp. Lime Juice
Mix really well
I am in the Process of Creating the Video for this Beauty. It will load to YouTube next and then, Oxtails for Fall.
Inspiration from a Internet Picture made me look for a recipe.
I used Charlie Andrew's Sock it to me cake recipe & formulated my own Topping and Icing.
Pecan Rum Pound Cake
Pecan Rum Pound Cake
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