Madison324web

Million Dollar Pound Cake
• 1 lb. unsalted butter, softened
• 3 cups sugar
• 6 large eggs
• 4 cups all-purpose flour
• ¾ cup milk
• 1 tsp. almond extract
• 1 tsp. vanilla extract
Preheat oven to 300. Grease a 10- inch
tube pan with vegetable shortening or
butter, getting every nook and cranny
covered. Sprinkle a light coating of
flour over the greased surface. Beat
butter at medium speed with an
electric mixer until creamy. The butter
will become light yellow; this is an
important step as the job of the mixer
is to incorporate air in the butter so
the cake will rise. It will take 1 to 7
minutes, depending on the power of
your mixer. Gradually add sugar,
beating at medium speed until light
and fluffy. Again, the time will vary,
and the butter will turn to a fluffy
white. Add eggs, one at a time, beating
just until yellow yolks disappear. Add
flour to creamed mixture alternately
with milk, beginning and ending with
flour. Beat at low speed until blended
after each addition. Batter should be
smooth and bits of flour should be
well incorporated; to rid batter of
lumps, stir gently with a rubber spatula.
Stir in extracts. Pour into a greased
and floured 10-inch tube pan. Bake 1
hour and 40 minutes or until a long
wooden pick inserted in center comes
out clean. Cool in pan on a wire rack
10-15 minutes. Remove from pan,
and cool completely on a wire rack.
Cinnamon Roll Pound Cake
• 1 cup butter, softened
• 3¼ cups sugar, divided
• 1 cup vanilla Greek yogurt
• 1 tsp. vanilla
• 3 Tbsp. heavy cream
• 6 eggs
• 3 cups flour
• ½ tsp. baking soda
• 1 Tbsp. cinnamon
Preheat oven to 350. Line two 9x5
loaf pans with nonstick foil, spray
heavily with cooking spray. In a large
bowl, beat butter and sugar until light
and fluffy. Add yogurt, cream and
vanilla. Add eggs one at a time, mixing
well after each egg. In a separate bowl,
mix flour and baking soda, add to wet
ingredients, and mix until combined.
In a small bowl, mix ¼ cup sugar and
cinnamon. Pour ⅓ of batter into loaf
pans. Sprinkle half of cinnamon
sugar mixture into pan. Repeat with
remaining batter, then cinnamon
sugar, ending with batter. Bake 50
minutes or until edges brown and
toothpick comes out clean. If not
ready at 50 minutes, check every
5-10 minutes. Allow to cool.
Icing
• 2 Tbsp. butter, softened
• 2 oz. cream cheese, softened
• ¼ cup heavy cream
• 1 tsp. vanilla
• 1½ cups powdered sugar
Mix butter and cream cheese. Add
cream, vanilla, and powdered sugar
and mix. Pour over cooled loaves.
Allow to cool one hour before slicing
and serving.
Pecan Pound Cake
• 2 cups butter, softened
• 1 cup granulated sugar
• 1½ cup brown sugar, packed
• 6 large eggs room temperature
• 1 Tbsp. vanilla extract
• ¼ tsp. table salt
• 1½ tsp. baking powder
• 4 cups all-purpose flour, sifted,
spooned, and leveled
• 1 cup buttermilk, room
temperature
• 4 cups chopped, toasted pecans
Preheat oven to 325. In a small bowl
toss pecans with ¼ cup flour. Beat
butter on medium speed with a stand
or hand mixer. Gradually add in
granulated and brown sugar, and beat
until light and fluffy (3 to 5 minutes).
Add eggs in one at a time, beating
until just blended. Stir in vanilla.
In a medium bowl, stir together
baking powder, salt, and 3¾ cups
flour. Add this flour mixture to the
butter mixture, alternating with
buttermilk. Begin and end with flour
mixture until just combined. Do not
over mix. Gently stir pecans into
batter. Spray a 10-inch tube or 10 to
12 cup bundt pan with baking spray
or butter and flour pan. Pour batter
into the pan, and smooth the top with
spatula. Bake for 70 to 90 minutes or
until a toothpick comes out clean.
Check at about 45 minutes and if the
cake is browning too quickly, add foil
over the top and finish baking. Cool
in pan for 15 minutes, and then turn
onto a cooling rack to finish cooling.
Sweet Potato Pound Cake
• 1 package cream cheese, softened
• ½ cup butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2½ cups cooked, mashed sweet
potatoes
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
Preheat oven to 350. Grease and flour
a 10-inch tube pan. Beat cream cheese
and butter at medium speed with a
heavy-duty electric stand mixer until
creamy. Gradually add sugar, beating
until light and fluffy. Add eggs, one at
a time, beating to combine between
each addition. Add sweet potatoes,
and beat well. Stir together flour,
baking powder, baking soda, salt, and
ground cinnamon in a medium bowl.
Gradually add flour mixture to butter
mixture, beating to combine. Stir in
vanilla. Spoon batter into a prepared
tube pan. Bake for 1 hour and 5 to
10 minutes or until a toothpick
comes out clean. Cool in pan on a
wire rack for 10 minutes. Remove
from pan to wire rack and cool
completely (about 1 hour).
Hometown MADISON • 61