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
Classic Homemade Pound Cake Recipe + Homemade Whipped Cream and Fresh Berries
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese.
Ingredients for this recipe:
• 4 sticks softened unsalted butter
• 2 cups sugar
• 7 large eggs
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour
Serves 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat to 325°.
2. Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
3. Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scraper.
4. Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
5. Sprinkle in the salt.
6. Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scraper and then mix for another minute or so.
7. Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browned on top and firm.
8. Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
9. Serve with whipped cream and fresh berries.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
You can substitute the all-purpose flour for cake flour.
I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you only have medium-sized eggs, then I would use 8
Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you do not have a stand mixer you can substitute it for electric hand beaters.
Buttermilk Pound Cake
I am on a journey to incorporate more whole grains and sourdough into my baking.Also, I am trying to get rid of the processed foods and make mostly homemade food to save money when possible and our health.
Buttermilk Pound Cake
1 c butter
2 1/3 c sugar
2 tsp vanilla
3 eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 c AP flour
1 c buttermilk
*bake at 350 degrees F for 50-60 min. until a toothpick comes out clean.
Top with icing or eat it plain. It is delicious as is but makes a great addition to spring and summer berries. Enjoy!
Crab Cakes with Creamy Cajun Sauce - Recipe from Chili Pepper Madness
You’ll love these flaky crab cakes with Cajun seasonings that go perfectly with a Cajun Remoulade sauce. Fast - and delicious!
CHAPTERS:
0:00 Delicious Flaky Crab Cakes
0:35 Ingredients for Cajun Sauce
1:19 Crab Cake Dry Ingredients
1:26 Wet Ingredients
1:41 Combining
1:56 Making the Crab Cakes
2:49 Frying the Crab Cakes
THINGS YOU’LL NEED:
¾ cup bread crumbs or crushed saltine crackers
2 teaspoons Cajun seasoning or more to taste
1 tsp garlic powder
Salt and pepper to taste
1 egg beaten
2 tablespoon mayonnaise
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain spicy mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery chopped
1 shallot chopped
1 serrano pepper chopped
1 tablespoon fresh chopped parsley
1 pound fresh lump crab meat
2 tablespoons butter
FOR THE CAJUN CREAM SAUCE
½ cup mayonnaise
1 tablespoon whole grain spicy mustard
1 tablespoon of your favorite hot sauce
1 teaspoon apple cider vinegar
¼ cup pickled jalapeno peppers
1 tablespoon diced celery
1 teaspoon Cajun seasoning
Juice from half a lemon
2 cloves garlic minced
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I had so much fun making this! What other videos would you like to see?
-Mike
#crab #spicyfood #seafoodcooking #spicyrecipe #recipevideo
Oreo Pound Cake | Bundt Cake
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
3 cups of sugar
6 large eggs (they should be at room temperature)
1 cup buttermilk (room temperature)
1 cup softened unsalted butter (2 sticks)
1 tbsp vanilla extract
1 role of crushed oreos
Mix butter and sugar until it is light in fluffy in a stand mixer ( you can use a hand mixer if you have one). While that’s mixing (about 5 minutes on medium speed) combine your flour, salt and baking powder in a separate bowl and mix. Now to the butter and sugar mixture add vanilla extract, and add one egg at a time, giving each egg a chance to incorporate completely before adding the other egg. Once all eggs are mixed in, add 1/3 of your flour mixture, wait until it’s incorporated, add half of your buttermilk, wait til it’s incorporated and continue this until all flour and buttermilk is in, but be sure to end with the flour mixture. Now add your crushed oreos and mix for 30 seconds!
In a bundt can of your choosing, spray with a good layer of baker’s joy or cake goop. Bake in oven on 325 for an hour and 20 minutes . Depending on how big your cake pan is, you might have to adjust the time. At an hour, check on the cake by wiggling the pan a little bit..if the cake is still loose in the middle, let it cook for another 15 minutes and make sure to check it. Cake is done once a toothpick inserted in it comes out clean!
Drip is
2 cups powdered sugar (confectioners sugar)
2 tbsp whole milk (add more if needed)
1 tsp vanilla extract
How to make Pound Cake
3 cups flour
3cups white sugar
6 large eggs
2 Tablespoons vanilla extract
2 teaspoon baking powder
1 teaspoon salt or a pinch
3 sticks room temp butter unsalted
Bunt baking pan
God bless enjoy
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