Judie‘s "Big" Pound Cake
Source of Recipe
Judie @ copykat (cooknqt)
Recipe Introduction
Best cake in the world!!!!
List of Ingredients
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1 tsp. vanilla extract
1 tsp. almond extract
3 tsp. baking powder
Recipe
Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed.
Pour batter into large tube or bundt pan (WELL greased)
(OR 1/2 sheet pan or 2 large loaf pans)
Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
NOTE:
Make the day before to allow the flavors to "mellow"
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Actually, it does make a BIG pound cake ... I use a really deep pan (and I always put a cookie sheet under .. just in case). I know if you beat it less, it won't rise as much ... but then it affects the texture. If you're worried about overflow - you could put a little of the batter in a separate, smaller pan. If you do make it ... Don't forget to let me know what you think! My girls, especially, love the "top" it gets a beautiful crunch on it!
The pan I prefer to use most often (for a Bundt) is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers; I don't even think they make it anymore.
It fits perfectly in a 1/2 sheet pan ... I've also used a 12 cup capacity bundt or tube pan (that's when I put the sheet under it & pray! I have also done it in decorative 10 cup pans - but then I put a portion of the batter in a small pan to bake separately.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
The combination of vanilla & almond extracts produces a lovely, light flavor that people just "can't put their finger on" .. And usually go back for seconds and/or thirds to try to figure it out.
I love the original recipe best, but I have done a variation of leaving out the almond extract and increasing the vanilla to 1 TBLS. - I've done it both this way and adding mini chocolate chips (toss some of the flour in with them to coat & fold in at the last minute).
I tried adding the chocolate chips to the original ... it wasn't pleasant at all, so I wouldn't suggest that! LOL
If you have any other questions - feel free to ask!
[05-27-2003: Message edited by: cooknqt ]
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Here are answers to some frequently asked questions regarding this recipe…..
* MIXING - YES – the recipe says to put all the ingredients in at once & beat on HIGH speed for 5 minutes (I use my Kitchen Aide mixer)! You do NOT cream the butter & sugar together first. I use regular, all purpose flour (tried cake flour, not same texture)
I also use regular butter, NOT unsalted, or whipped.
* PANS – Prepare whatever pan you choose WELL (I, personally don’t like the flour coating on the pan – so I either grease it VERY WELL with BUTTER - OR - mix equal amounts of shortening (Crisco) & flour … I keep this in a small container and apply with a pastry brush (you can use a paper towel if you want) to make sure I get in all the crevices of the pan. -- Make sure to grease the top of the pan, also.
Someone had asked about making it into cupcakes – I’m sure that would be wonderful – I’ve just never done it … I would check them at about 20 minutes & see how they’re doing.
* BAKING - The recipe calls for baking anywhere from 45 minutes to 1 hour … obviously the size pan you use will effect the baking time, Also, some ovens run hotter than others … you know your own oven best. About ½ way thru the baking time I usually take a “peek” & turn the pan around … It’s not necessary, just a habit I got into because my oven stinks!
* COOLING the cake – When you remove it from the oven, put it on a wire rack to cool … Allow it to come to a warm temperature (sometimes if you try to remove it too hot, part of it will break and stay in the pan – if you let it get too cold, it sticks. When it’s luke warm, I run a DULL knife around it. It’s a bit more difficult if using an intricately shaped pan (I have one I use with a lot of angles and “peaks”). After running the knife around, I place a HEAVY towel over the top, then a wire cake rack - & flip the whole thing over .. Tap on the sides & the cake slides right out. I immediately repeat (cover, rack & flip) … When it has cooled completely, I move the cake to a rack with no towel under it … then loosely drape a towel over the whole thing. Allow the cake to sit at least 6 hours or overnight before frosting it (if you are) or sprinkling the powdered sugar on top … You should allow the flavors to blend & mellow. If you put it on a platter right away, or cover with a cake cover right away, the outer part of the cake can get a bit soggy.
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VARIATIONS:
The BIG Streusel Cake
(Variation #3 from the original “BIG Pound cake”)
Makes 1 large loaf pan
NOTE:
For best results, make the day before to allow the flavors to "mellow" & blend.
Prepare a large loaf pan (9 1/8 x 5 1/8 x 2 1/2)
Pre-heat oven to 350.
CAKE BATTER:
1 ½ C sugar
1 ½ C flour
3 eggs
1 sticks butter (softened)
¼ C shortening
½ C milk
½ tsp. vanilla extract
½ tsp. almond extract
1 ½ tsp. baking powder
Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
STREUSEL:
1 C flour
1/2 C brown sugar
2 tsp cinnamon
1/2 C butter (softened)
Cut all streusel ingredients together well with a fork.
Pour a little more than 1/2 the batter into the prepared pan and top with 2/3 of the streusel mixture.
Add the remainder of the cake batter on top of the streusel.
Add 1/3 C sliced almonds that have been chopped in the processor to the remaining streusel mix, and cut in 1 tsp more butter.
Sprinkle evenly over the top of the batter.
Bake 350 for about 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm.
Once removed from the pan, let it sit on a wire rack until completely cool, then cover, till the next day (allowing the flavors to mellow & blend).
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SEVERAL MORE VARIATIONS!:
First, about the 1/2 sheet pan -
For family functions, I usually bake this in an old 14 Cup NordicWare Bunt Pan ... But then I place a sheet under it just in case, it sometimes drips over. It does fit perfectly in a ½ sheet pan. Although sizes do vary slightly depending on the manufacturer ... but the general standard for a half sheet pan is 18" X 13". Depending on how it is sliced, it should feed about 48 people (30 if cutting larger slices) - You should be aware the not all home ovens will accommodate a pan that size, but many will fit a 17" x 14" pan (taking into account the ideal 2" of air space that should surround the pan). - different dimentions, but the same volume.
BIG Poundcake VARIATION #1 - VANILLA
Make as above, with the exception of NOT using any Almond Extract and INCREASING Vanilla Extract to 1 TBLS.
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BIG Poundcake VARIATION #2 - CHOCOLATE CHIP FLIP CAKE
Prepare as if making "variation #1", but remove and set aside 2 TBLS of flour before adding it to the other ingredients. Add the reserved flour to mini chocolate chips in a separate bowl & toss well to coat. (I make my own by chopping frozen Cadburry Milk Chocolate bars in small batches in a food processor --- But you can use 1 12 oz bag of Mini Chocolate Chips.
Fold the chocolate chips (along with the flour) into the batter and immediately place in oven to bake (DO NOT let the batter sit - this helps prevent the chips from sinking). Continue as directed.
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BIG Poundcake VARIATION #3 - STREUSEL
To Make Streusel, In a large bowl, place:
2 C flour
1 C brown sugar
4 tsp cinnamon
1 C butter (softened)
Cut all streusel ingredients together well with a fork.
Pour a little less than 2/3 of the batter into the prepared pan and top with 2/3 of the streusel mixture.
To the remaining streusel mixture: Add 2/3 C sliced almonds that have been chopped in the processor and cut in 2 tsp more butter.
Add the remainder of the cake batter on top of the streusel, then sprinkle the rest of the streusel (with the additions) evenly over the top of the batter.
OR: You can just pour all the batter in the pan, add the extra butter and chopped almonds to the streusel mix & use it all to top the cake with ... then continue baking as directed.
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