Banana Pound Cake

 

I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.

My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.

I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.

Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.

I hope you enjoy this wonderful recipe!

Banana Pound Cake

1 cup Crisco Shortening

1/2 cup butter, softened

3 cups sugar

5 large eggs

3 really ripe bananas, mashed

3 tablespoons milk

2 teaspoons vanilla extract

3 cups Gold Medal All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon salt

Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.

Preheat oven to 350 degrees.

Combine banana, milk and vanilla. Set aside.

Combine flour, baking powder and salt. Set aside.

Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.

Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.

Pour into the prepared pan.

Bake for 80 minutes or until a wooden toothpick inserted comes out clean.

Remove from cake pan and cool on a wire rack.

Yield: One cake

Mini Apple Cider Pound Cakes

I found this recipe in the September 2014 issue of Southern Living Magazine. Found is the correct word. I'd marked it, laid it aside and then stuff just sort of piled on top of it. I'm going through items trying to clear out and get rid of stuff and I found what looks like a wonderful recipe. So here it is.

Mini Apple Cider Pound Cakes

 

1 1/2 cups butter, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon apple pie spice

1/2 teaspoon baking powder

1/4 teaspoon table salt

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

6 (5 x 3 inch) disposable aluminum foil loaf pans

Vegetable cooking spray

Preheat oven to 325 degrees.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, apple pie spice, baking powder, salt and cloves. Gradually add flour mixture to butter mixture alternately with apple cider, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

Lightly grease disposable loaf pans with cooking spray. Pour batter into prepared pans, and place on a baking sheet. For streusel-topped cakes, sprinkle about 2 tablespoons Streusel Topping over batter in each pan.

Bake at 325 degrees for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely (about 1 hour).

Makes 6 mini loaves.

Streusel Topping

 

3/4 cup all-purpose flour

1/2 cup chopped pecans

1/4 cup butter, melted

2 tablespoons sugar

1 teaspoon apple pie spice

1/8 teaspoon table salt

Stir all ingredients together. Let stand 30 minutes or until firm. Crumble into small pieces.

Makes about 1 cup.

Chocolate Pound Cake

This recipe is from Kim Daisy and was published in People Magazine's special entertaining issue. She has a cookbook titled Daisey Cakes. It sounds wonderful. Can't wait to give it a try!

Chocolate Pound Cake

1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour, sifted
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Chocolate Icing (optional)

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.

Beat butter and shortening at medium speed with an electric mixer for about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Whisk together flour, cocoa, baking powder and salt. Reduce mixer speed to low. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.

Pour batter into greased and floured 10-inch tube pan.

Bake for 1 hour or until long wooden pick inserted in center of cake comes out clean. Do not open the oven door during baking. Cool in pan on a wire rack for 20 minutes. Remove from pan and let cool completely on wire rack, about 1 hour.

Frost with Chocolate Frosting if desired.

Lemon Lime Pound Cake

This recipe comes from the February 2014 issue of Southern Living magazine. The notes say it is based on a class Southern favorite called 7UP Pound Cake. It sure works for me.

Lemon-Lime Pound Cake

1 1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup lemon-lime soft drink (such as 7UP)
Shortening
Lemon-Lime Glaze (recipe follows)
Candied Lemons (optional
Garnish: Lime rind twists

Preheat oven to 350 degrees.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar. Beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack.

Spoon Lemon-Lime Glaze over warm or room temperature cake.

Top cake with Candied Lemons, if desired.

Makes 12 servings.

Lemon-Lime Glaze

2 cups powdered sugar
2 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

Whisk together powdered sugar, lemon zest, lemon juice and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 tablespoon fresh lemon juice, 1 teaspoon at a time, if desired.)

Makes about 1 cup.

Lemon Curd Pound Cake

I love lemon-flavored desserts and I’m always searching for new recipes. This recipe came from Southern Living magazine last year. Don’t worry if you missed it. Southern Living publishes annual cookbooks that include all the recipes from the previous year’s monthly magazines. Yeah. You guessed it. I have quite a collection of their cookbooks.

Lemon Curd Pound Cake

1 cup butter, softened
½ cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
Lemon Curd Glaze

Garnishes: candied lemon slides, sugared cranberries, fresh thyme sprigs

Preheat oven to 325 degrees.

Beat butter and shortening at medium speed with a heavy-duty stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Sift (or whisk) together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Stir in lemon zest, vanilla extract and lemon extract.

Pour into a greased and floured 10-inch (16-cup) tube pan.

Bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool cake in pan on wire rack for 15 minutes.

Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack. Gently brush warm glaze over top and sides of cake. Cool completely on wire rack (about 1 hour). Garnish if desired.

Lime Curd Pound Cake

Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.

Lemon Curd Glaze

2/3 cup sugar
1 ½ tablespoons butter, melted
2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 large egg, lightly beaten

Stir together sugar, butter, lemon zest and lemon juice in a small, heavy saucepan. Add egg and stir until blended.

Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (Cooked mixture will have a thickness similar to heavy cream.) Use immediately.

Lime Curd Glaze

Substitute lime zest for lemon zest and lime juice for lemon juice.

Chocolate Pound Cake

This recipe came in an envelope from Southern Living Magazine. It was a teaser recipe to get me to purchase their magazine. I’ve received the same recipe several times. But, hey, it is a wonderful magazine.

Chocolate Pound Cake

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)

Preheat oven to 325 degrees.

Microwave chocolate baking squares in a microwave-safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5-7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla, until smooth.

Combine flour, cinnamon, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).

Sprinkle with powdered sugar, if desired.

Makes 16 servings.

Lemon Pound Cake

Lemon Pound Cake

1 cup (6 oz) Nestle Toll House Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (Land O'Lakes butter recommended)
1 1/2 cups sugar
2 teaspoons vanilla extract
3 large eggs
3 to 4 tablespoons grated lemon peel (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preheat oven to 350 degrees

Grease and flour 10-inch Bundt pan.

Melt morsels in medium, uncovered microwave-safe bowl on Medium High for 1 minute. Stir. If morsels aren't fully melted, microwave an additional 10 to 15 seconds, stirring every 5 seconds, until morsels are fully melted. Don't overcook. Cool slightly.

Combine flour, baking power and salt in small bowl. Set aside. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternating with buttermilk. Pour into prepared Bundt pan.

Bake 50 to 55 minutes or until a wooden pick insert in cake comes out clean. Cool in pan on wire rack for 10 minutes.

Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Note: It's okay to substitute 3 bars (6 oz) Nestle Toll House Premier White Baking Bars for the morsels.

Pound Cake

Everyone in the Deep South must at some point bake a Pound Cake. It's just basic. Pound Cake goes with just about anything. That's especially true this time of year. Bake a Pound Cake. Then dip out a little Blue Bell Homemade Vanilla Ice Cream. Or if you're really into a classic experience, make your own ice cream. Then pick fresh strawberries. Puree them with a little sugar. Pour the strawberries over the ice cream. Serve with the warm Pound Cake. You'll be on a sugar high for a week but who cares?

This recipe comes from my mother by way of my aunt. So many really good recipes in the South come that way. Allow plenty of baking time. Then invite a few neighbors overto enjoy.

Pound Cake

1/2 lb. butter (softened) (2 sticks)
3 cups sugar
3 cups cake flour
1 cup milk
1/2 cup Crisco oil
5 eggs
1 tablespoon vanilla

Mix all the ingredients together. Be sure to use real butter. No substitutions! Pour the batter into a tube cake pan. Mother always cuts a piece of wax paper to put on the bottom of the pan. Be sure to grease the bottoms and sides of the pan really well. The idea is for the cake to eventually come out of the pan in one piece.

Bake for 1 hour and 30 minutes at 325 degrees.

Remove from the pan. Just turn it upside down on a plate or rack and remove the pan and waxed paper. Carefully. Then put the serving plate where the pan was and flip over. Carefully. It is easy to get burned or just lose the whole cake.

It's worth the effort. There's nothing quite like a little warm Pound Cake to make the troubles of the world go away.