How To make Entenmann's Pound Cake
WALDINE VAN GEFFEN VGHC42A:
1/2 pound Real butter or margarine
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tablespoon Lemon extract or vanilla
Preheat oven to 325~. Spray an 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking dish on wire rack 30 minutes. Remove from dish. Slice 1/2" thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 months. Source: Gloria Pitzer
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Recipe for White Pound Cake : Cooking Tips & Recipes
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White pound cake is a lot easier to make than you might think. Get a delicious recipe for white pound cake with help from a master chef in this free video clip.
Expert: Marc Bauer
Bio: Marc Bauer oversees a $3 million annual revenue catering department.
Filmmaker: Marc Bauer
Series Description: You can cook a wide variety of zesty recipes at home with the right tools and the right ingredients. Get tips on how to bring zesty cooking tips into your kitchen with help from a master chef in this free video series.
Lazy Man's Strawberry Cream Cake
Jack Scalfani shows of his lazy skills again in the easy dessert recipe.
Here is the recipe:
Ingredients
1 pre-made pound cake (16 oz size)
8 tbsp strawberry jam, divided
1 1/2 cups whipped topping or whipped cream, divided
2 packages fresh raspberries, divided
1 1/3 cups heavy cream
2 cups semi-sweet chocolate chips (or a 16 oz package)
Directions
1Slice pound cake horizontally in three thin layers.
2Spread the bottom layer with strawberry jam.
3Take one package of strawberries, and slice the berries in half. Sprinkle half of the berries on top of the jam.
4In a small bowl, mix the whipped topping iwth 4 tbsp of the jam. Dot half of the cream over the jam and berries and gently spread until uniform.
5Place the second layer on top. Spread with the remaining 2 tbsp jam, sprinkle with berries, and dot and spread the remaining whipped topping mixture. Place the last cake layer on top.
6Cover with plastic wrap and refrigerate for an hour or so (overnight is fine as well).
7In the top of a double boiler, heat the heavy cream and chocolate chips, stirring constantly until combined. The mixture will be smooth and shiny when its ready.
8Remove from heat and allow ganache to cool on countertop for 15-20 minutes. Consistency should be pourable, but not runny.
9Pour over chilled cake. Garnish cake with fresh raspberries, if desired.
10To serve, slice and plate (with fresh raspberries and extra ganache) if desired.
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST
Pound Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. This Pound Cake recipe is wonderfully rich, moist, and buttery with a lovely golden brown crust.
There is a newer version of this video here:
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Louisiana Crunch Pound Cake???? | SO Crunchy & DELICIOUS | My Dude#1 LOVED???? This Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Louisiana Crunch Pound Cake with a thick delicious glaze. Watch & Enjoy!????
#LouisianaCrunchPoundCake #SwansDown #PoundCakeQueen???? #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar + 1/4 C Sugar to Coat Cake Pan
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1 C Buttermilk (Room Temperature)
1/2 C Sour Cream (Room Temperature)
1 C Sweetened Coconut Flakes (Toasted)
1 C Chopped Pecans (Toasted)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Coconut Extract
1 Tsp. Creme Bouquet
*** GLAZE
Powdered Sugar
Milk
Melted Butter
Vanilla Extract
Almond Extract
Creme Bouquet
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P.O. Box 11261
Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com
How to Make the World's Best Crumb Cake! Lost Entenmann's Classic
The wizards at Entenmann's stumbled upon the world's best crumb cake...and then they went and threw it away! Entenmann's Filled Chocolate Chip Crumb Cake was the stuff supermarket bakery dreams are made of: two delicious cake layers infused with chocolate chips, chocolate buttercream for days, yummy crumb topping, plus powdered sugar. It was heavenly.
But it turns out, not enough of you jamokes bought the damned things. They discontinued this perfect cake, years and years ago, due to low sales volume. You probably didn't deserve it, anyway.
Luckily, Rosie from Rosie's Country Bakery was able to crack the code. Here's the recipe currently on her website—but beware, this version has been updated and isn't my favorite:
Instead, I recommend this older version, which has been scrubbed from the web and is only available in the Wayback Machine:
Here's a link to all of my other baking videos:
#StayHome #Baking #Entenmanns
How to Make the BEST Butter Cake
One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make.
RECIPE:
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