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How To make Italian Pound Cake
1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate -or sliced strawberries 1 ts Vanilla
FROSTING 8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled
CAKE/FILLING Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers. Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish.
How To make Italian Pound Cake's Videos
How to Make Italian Cream Cake Recipe + Frosting Recipe
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My grandma Barb makes a mean Italian Cream Cake and here is the recipe she uses. Of course I've adapted it juuuuust a teeny weeny bit (shhh..don't tell her) but it still packs that good southern, old-fashioned flavor and bakes up moist and fluffy. Wanna know something? I'm not really a big fan of Italian Cream Cake but I adore this one and it gets rave reviews whenever I take it places.
Best of all it's really easy to make and the flavor...that buttery-vanilla-coconut-pecan flavor is just heavenly!! Ok enough of me swooning over this cake, just got make it!!
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Italian Creme Bundt Cake Recipe - from scratch!
Airy, fluffy and moist Italian Creme Bundt Cake from scratch! Topped with a homemade buttery frosting, this dessert recipe is sure to impress!
Full recipe here:
Vintage 1920 Famous Ritz Carlton Lemon Pound Cake
#whippoorwiilholler #lemonpoundcake
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Recipe
Poundcake
3 cups AP Flour
1 T. baking powder
3/4 t. Salt
3 cups sugar
1 c. Softened butter unsalted
1/2 cup shortening
5 eggs
1 c. Milk
Zest 1 lemon, 6 T. Lemon juice
350 oven 50 to 70 minutes
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banjo lemonade. Cook them cabbage
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Toasted Coconut???? Cream Cheese Pound Cake | Vanilla Cream Cheese Glaze | #I'mAGlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Toasted Coconut Cream Cheese Pound Cake with a yummy Vanilla Cream Cheese Glaze topped with toasted coconut.
Watch & Enjoy!????
#PoundCakeQueen???? #ToastedCoconut???? #ThickGlaze
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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 20-25 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Cream Cheese (Room Temperature)
1/4 C Milk
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Coconut Extract
1 Tsp. Almond Extract
1 Tsp. Creme Bouquet
1 C Sweetened Coconut Flakes
***THICK GLAZE
Powdered Sugar
Cream Cheese
Toasted Coconut
Vanilla Extract
Creme Bouqet
Milk
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Italian Cream Cake | Southern Living
If you’re looking for an impeccable dessert to complete your holiday dinner party, we’ve got the one for you! The Italian Cream Cake is in no way Italian; it’s actually more Southern than anything.
Get the recipe:
Ingredients:
1/2 cup butter or margarine, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 cup flaked coconut; Nutty Cream Cheese Frosting; Garnishes: toasted pecan halves, chopped pecans
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Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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#lemonricottacake #italian #cake #lemon #ricotta