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3 cups cake flour
1⁄2 teaspoon baking powder
3 sticks butter
21⁄2 cups sugar
7 eggs
1⁄4 cup milk
2 teaspoons vanilla extract
1⁄2 teaspoon orange extract
3 tablespoons melted butter
3 tablespoons sugar
Let all ingredients stand at room temperature for 15 minutes (butter should stand 1 hour). Stir flour and baking powder together and set aside.
Cream 3 sticks butter and 21⁄2 cups sugar on medium speed of electric mixer until light and fluffy. Reduce speed to low; add 1 egg and beat well. Sprinkle 2 tablespoons flour mixture over batter; beat well. Repeat process until all eggs have been added.
Combine milk and flavorings; add milk mixture and remaining flour alternately to batter, beating well after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until golden and a crack forms around the top of the cake.
Brush top of cake with 3 tablespoons melted butter; sprinkle with 3 tablespoons sugar. Cover pan tightly with foil and cool completely; remove cake from pan.
Speckle Pound Cake
21⁄3 cups sugar
1⁄2 teaspoon salt
1⁄2 teaspoon nutmeg
1 teaspoon grated lemon rind
4 sticks butter, softened
11⁄2 teaspoons brandy extract
4 cups sifted all-purpose flour
10 eggs
Blend sugar, salt, nutmeg and lemon rind in a large mixing bowl. Cream sugar mixture and butter until light and fluffy. Add brandy extract. Blend flour into creamed mixture gradually; continue blending until thoroughly mixed. Add eggs, one at a time, beating well after each addition. When smooth, turn batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tester comes out clean and cake is golden brown. Turn cake out onto a cooling rack and cool thoroughly. Let stand in an airtight container at least 24 hours before serving.
Million-Dollar
Pound Cake
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
4 sticks butter, softened
3 cups sugar
6 large eggs, at room temperature
4 cups unsifted all-purpose flour
Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan and set aside. In a small bowl, combine milk with almond and vanilla extracts and set aside.
In a large bowl of an electric mixer, at high speed, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add one-fourth of the flour with one-third of the milk mixture; pour batter into prepared pan.
Bake 1 hour and 40 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan. Cool thoroughly on wire rack. Serve plain or sprinkled with powdered sugar.
Whipping Cream
Pound Cake
3 cups sugar
2 sticks butter
6 eggs
3 cups sifted cake flour
1 cup whipping cream, not whipped
2 teaspoons vanilla
Cream sugar and butter until smooth like shortening. Add eggs, one at a time, blending well after each addition. Add flour, alternating with whipping cream. Add vanilla and beat well. Pour batter into a greased and floured 10-inch tube pan; put in a cold oven. Bake at 325 degrees for 1 hour and 15 minutes or until done.
Grandma’s Pound Cake
1 pound butter
1 pound powdered sugar
6 eggs
3 cups sifted all-purpose flour
1 teaspoon almond flavoring
1 teaspoon vanilla flavoring
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour and mix well. Blend in almond and vanilla flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool 10 minutes, then remove from pan. Cool thoroughly.
Brown Sugar Pound Cake
1 pound light brown sugar
1 cup white sugar
5 eggs
3 sticks butter
3 cups all-purpose flour
1⁄2 teaspoon baking powder
1 cup milk
1 cup chopped nuts
1 teaspoon vanilla
Cream sugars, eggs and butter. Add flour sifted with baking powder alternately with milk. Add nuts and vanilla. Pour into a greased and floured 10-inch tube pan and bake at 325 degree for 1 hour and 30 minutes.