OLD SCHOOL BUTTER POUND CAKE
So this sounded absolutely amazing! I had all of the ingredients on hand so it’s in the oven! I had to give it a lil taste before cooking (raw egg, Hey, I’m still alive) “AMAZING”, NO MIXER, so it was all done by hand! Can’t wait to eat a big ole’ piece of it!!.
OK! Made this cake but swapped out the almond for orange extract (1 tbl spoon of it) and bumped up the vanilla to 2 1/2 tsp. OMG it tastea like a creamsicle! Made some sugared orange fast jam and whipped up some heavywhip and holy spaaaaanollllllllie it was fantastic!
Frankie Smith, you set the timer when you put the cake in the oven. Deb Livingston, you could use any flavor you like. I’ve made this cake quite a few times now and experimented with flavorings and colors. It’s delicious always. Butter is very versatile, so use whatever extract you like!
Good morning came across your recipe for the old school pound cake it’s in the oven now. Just a question I always wondered when they say put the cake in a cold oven do you start the timer when the oven reaches the temperature or do you start the timer when you put the cake in the oven just wanted to know.
I am a 48 year old male who could not bake if my life depended on it. a few weeks ago I decided to try my hand at it again. (AFTER BEING HARRASSED BY MY CO WORKERS) I purchased a Bunt cake pan but was afraid to use it since I had always been so un successful.
Longer story short…I came across this recipe and decided to give it a try one quiet Sunday afternoon after church. (Can I get a witness?)
1st off my main excuse was I don’t have all the ingredients, then I looked at the list the only thing I did not have was Criso to grease the pan…LOL
Here I go, following the directions to the T! (or so I thought…LOL) I did add a lil more Vanilla then I was supposed to and still forgot to add the cream cheese. I put it in the oven, not having a clue as to how long it was supposed to bake…LOL I called a friend of mine and asked as was told oh it will only take 20 mins …That did not sound right so I gave it 45 mins. I checked it and it was still giggly on the top so I left it in there for 15 more mins. I checked back and still giggly. I got nervous and was bout to chalk up another loss. I left in it in until it was no longer giggly and was prepared for defeat.
So I put it on the plate, let it cool a little while and removed the cake pan. I stuck a knife in the middle and it came back clean. I remember my grandmother doing that to see if it was done so I gave it a shot too…LOL
WOW…To my total surprise the cake was PERFECT. I DID MY HAPPY DANCE!!!
After about 30 mins, I did a little glaze and drizzled it over the top of the cake. The cake absorbed the glaze or so I thought. I waited another hour and added the remainder of the glaze and it looked AMAZING!!!
So now comes the real test!!! I cut a slice! OH MY LAWD, I HAD TO SLAP MYSELF!! I had to get the opinion of some other individuals so I shared it with a few friends and the response was UNBELIEVABLE!! They ALL were VERY IMPRESSED!
I said all that to say, this cake is PHENOMINAL! I am so excited I am making another for the next family function.
I just finished reading ALL 28 pages of comments. Someone asked about buttering, then oiling, then flouring the pan. I had been wondering about that too; but I just decided to liberally butter the pan and then spray it with Baker’s Joy. It worked perfectly for me.
I don’t use a bundt pan often and I am always afraid that the cake will come out of it in chunks instead of one whole piece. This cake came out perfectly as you can see by the picture I posted. That made me very happy.
1 1/2 c cake flour
1 1/2 c all purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs
HOW TO MAKE OLD SCHOOL BUTTER POUND CAKE:
1-Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
2-Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
3-Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used …