When given a choice, my family will always opt for a hot pound cake right out of the oven. A few years ago, I shared one of my favorite pound cake recipes with you— Jo’s Whipping Cream Pound Cake. Pound cakes have always been popular and are always at the heart of a recipe collection. They are easy for both the beginner baker or the experienced cook, and they are very beautiful when served.
We had the most delightful discussion in our office the other day. Is a pound cake a pound cake when it is cooked in a Bundt pan? Or is it a Bundt cake? We all finally concluded that we didn’t know for sure.
When I did a little research, there isn’t a specific recipe for a Bundt cake. Any cake can be baked in a Bundt-style pan. Bundt cakes do not conform to a recipe, but merely to the shape of a round decorative pan. Bundt is actually a trademarked name by Nordic Ware who produces many round, artistically formed pans. You can get beautiful pans with fluted edges, castle spires, and many more! I just love them.
The pound cake dates back to the 1800s. The name comes from the original recipe that called for one pound each of flour, sugar, eggs, and butter. Wow! You put 4 pounds into this cake before you baked it! Pound cake refers to a recipe. And we bake pound cakes into loaves, round cakes, and I even bake mine in oven-ware dishes.
I am so proud of our new book, Ultimate Pound Cakes. It is a collection of our favorite pound cake recipes. Many are cooked in Bundt pans and others in varying size pans. This collection will be a favorite of yours, too. When you need the perfect dessert to serve or to take to a friend, you will find great ones in this book!
Featuring more than 100 recipes, Ultimate Pound Cakes gives you a treasure trove of recipes to choose from for years to come. From heirloom recipes to modern variations, these test-kitchen approved, home-baked cakes are the treat for you or your loved ones!
Order Ultimate Pound Cakes today for a discounted price of $20 plus shipping!
I love this book so much that I’ve decided to release one special recipe for all of you wonderful Ribbon readers! This Cream Cheese-Filled Red Velvet Cake Pound Cake is the perfect dessert for many special occasions!
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup whole buttermilk
- 1 (1-ounce) bottle liquid red food coloring
- Cream Cheese Filling (recipe follows)
- 1 cup confectioners’ sugar
- 2 tablespoons heavy whipping cream
- Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
- Cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla.
- In a medium bowl, combine flour, cocoa, salt, and baking soda. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring. Spoon half of batter into prepared pan. Top with Cream Cheese Filling. Spoon remaining batter over filling.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- In a small bowl, whisk together confectioners’ sugar and cream until smooth. Drizzle over cooled cake, and sprinkle with cake crumbles, if desired. Cover and refrigerate for up to 3 days.
- 1 (8-ounce) package cream
- cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- In a small bowl, beat cream cheese and sugar with a mixer at medium speed until smooth. Add egg and vanilla, beating until combined.