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The Cooks Corner by Jean Redstone

With a name like "pound" cake and ingredients heavy on butter, sugar and eggs, is it any wonder most folk think this sinfully delightful dessert is for special occasions only? But here is a happy little secret about pound cake: It is dense and so rich and flavorful that a very little slice is very big on satisfaction and satiation. In other words, indulge in small portions and you'll still have a sumptuous taste experience without outsize calorie loads.

The recipes presented here serve 10 or more people so don't be afraid to make those servings dainty-size. In addition, the cakes are delicious with or without the glaze, so drop the glaze for fewer guilt feelings.

SOUR CREAM LEMON POUND CAKE

 

This is pretty much a basic pound cake version, with a fresh lemon flavor.

  • 1 C butter, softened

  • 3 C sugar

  • 6 eggs

  • 1/4 C lemon juice

  • 1Tbls grated lemon rind

  • 3 C flour

  • 1/2 tsp EACH baking soda and salt

  • 1 C sour cream
     

  • LEMON GLAZE:

  • 2 C powdered sugar

  • 1/4 C melted butter

  • 1/4 C lemon juice

  • 2 Tbls grated lemon rind

To make Cake, cream butter and sugar. Add eggs one at a time and beat well after each. Add lemon juice and rind. Mix flour, soda and salt and add to batter, alternately with the sour cream.

Pour into a greased, floured 10-inch angel food pan (16 cup size). Bake at 325 for 1 hour, 30 minutes or until a cake tester comes out clean. Let sit at least 15 minutes before turning out onto a rack to cool. When cooled on rack, spoon over top with glaze. Serves 10-12.

Glaze: Mix all ingredients and beat until soft and of spreadable consistency.

NOTE: Substitute orange juice and grated orange rind for lemon. You can also add 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts to the batter.
 

.

7-UP POUND CAKE

 

Easy to make, light and buttery to the taste.

  • 1/2 C shortening

  • 1C butter or margarine, softened

  • 2 1/2 C sugar

  • 5 eggs

  • 3C flour

  • 8 oz 7-Up

  • 1 tsp vanilla extract

  • 1 tsp butter (or butternut) flavoring

Cream shortening, butter and sugar together; add eggs. Alternate adding flour, 7-Up and flavorings to the creamed mixture, blending well after each addition. Bake in a greased Bundt pat at 325 for 1 hour, 30 minutes. (Test with cake tester and add 5 minutes at a time until it comes out clean. Let sit in pan to cool before turning out onto a serving plate. Makes about 12 servings.

TIP: Dust top of cooled cake with powdered sugar or drizzle with chocolate sauce if you like.
 

.

COCONUT POUND CAKE

 

You don't think of coconut for pound cake, but if you like coconut, this will become a fave.

  • 2 sticks butter or margarine, softened

  • 1/2 C vegetable shortening

  • 3C sugar

  • 6 eggs

  • 3C flour

  • 1C milk

  • dash salt

  • 1/2 tsp EACH almond and coconut flavoring

  • 1 (3 1/2 oz) can grated coconut
     

  • TOPPNG:

  • 1C sugar

  • 1C water

  • 1 tsp coconut flavoring

For the cake: Cream butter, shortening and sugar. Add eggs, one at a time, beating for 2 minutes after each egg. Add flour and milk alternately, mixing in. Add salt and flavorings, then gently fold in the coconut.

Pour into a tube pan lined on the bottom with waxed paper. Start with a COLD oven, and bake at 350 for 1  hour and 15 minutes. Test with a cake tester for doneness. Remove from oven and set aside to cool.

For topping: Mix then boil ingredients for 1 min. Spoon topping over cake while still hot. Let cool before serving. Makes 16-20 slices.

 


Share your favorite recipes with everyone!!

If you send a recipe, please include a phone number should there be any questions about it.
We might use the recipes in a future column or post them on our website.

Email your creations to:
cookscorner@newtownpress.com or  newtownpress@comcast.net


Send recipes by mail to:
Cooks Corner
The New Town Press
421 Stone Meeting House Rd.,
Woolwich Twp., NJ 08085

Send recipes by fax to: 856-467-3364

THANKS for SHARING!


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