Pound Cake Recipes . . . Gone Wild!

---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 631)

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Photo used under Creative Commons from: Holly (Holly's Recipe Repository), on Flickr

6 large eggs
3 cups flour (un-sifted)
16 tablespoons butter (softened to room temperature)
1/2 teaspoon salt
1/2 cup shortening (softened)
1/2 teaspoon allspice
3 cups sugar
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup apple cider
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

Caramel Glaze
1 1/4 cup sugar
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 tablespoon light corn syrup
1/4 cup margarine
1/4 teaspoon vanilla

Preheat oven and spray pan with non-fat vegetable spray.

Soften butter and shortening. Add sugar gradually, beating for 1 to 2 minutes. Add egg one at a time, beating 1 1/2 minutes after each egg. Sift together all the dry ingredients and add alternately with the cider and vanilla to the shortening mixture. Blend well and bake. Let cool.

Caramel Glaze
Bring ingredients to a rolling boil over low heat and boil for 10 minutes, stirring occasionally.

Photo used under Creative Commons from: Holly (Holly's Recipe Repository), on Flickr

Photo used under Creative Commons from: Michael W. May, on Flickr

Photo used under Creative Commons from: miniQQ, on Flickr

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounce container sour cream
1 can (8 oz) crushed pineapple in juice
1 cup butter (softened)
2 cups granulated sugar
5 eggs
1 package (6 squares) white baking chocolate (melted and cooled slightly)
2 teaspoons vanilla extract
1/2 cup flaked coconut
Powdered sugar

Preheat oven, lightly grease and flour a 10-inch tube pan or a 12-cup Bundt tube pan.

Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well.

Pour into prepared pan. Bake until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

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Check out the recipe here . . .

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1 cup softened butter
3/4 cup creamy peanut butter
3 cups granulated sugar
2 teaspoons vanilla extract
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into prepared pan. Bake until a wooden pick inserted in center comes out clean.

Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack.

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