Recipe Talk

I have lost one of my favorite recipes. It's the
Pound Cake Recipe that calls for 9 eggs. If anyone has it please send it to me. I have all the rest and will supply anyone with the ones they are missing.

Thanks so much, Marley

mrlyrich@yahoo.com

McCall's Great American recipe card collection

Cream Cheese Pound Cake

Ingredience:

3/4 lb Butter

3 c Sugar, granulated

1/2 lb Cream cheese

6 lg Eggs

3 c Cake flour, sifted

1/4 t Salt

1 1/2 t Almond extract

1 t Vanilla extract

1. Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each.

2. Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick.

Serves: 10

PIXIE POUND CAKE

Posted By: Shirley
Date: Tuesday, 27 September 2005, at 1:22 p.m.

A friend sent me this recipe when I told him about Cookie's search for it.

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PIXIE POUND CAKE

1 c. Crisco
1/2 c. butter or margarine
3 c. sugar
6 eggs
3 1/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1/2 tsp. lemon flavoring

Cream shortening and sugar until fluffy, add eggs, one at a time, beating after each addition until smooth. Add flour, baking powder and salt alternately with milk. Blend well after each addition. Turn into well greased 10" tube pan and bake 1 1/2 hours at 350. Immediately after removing cake from oven slowly pour over the cake the following syrup. Do not remove cake from the pan.:

Lemon Syrup
6 tbsp. butter or margarine
Juice of 1 lemon with enough water
to make 1/2 c
1 c. sugar
3 tsp. lemon rind, grated

Melt butter in small saucepan. Add remaining ingredients and cook until sugar is dissolved, about 3 min. Prepare syrup while cake is baking and pour slowly over cake as soon as it is removed from the oven.

Million Dollar Pound Cake

1 10 inch cake (change servings and units)

Change to: 10 inch cake US Metric
1 2 3 4 5 clear stars

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Ingredients
1 lb butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Directions
1Cream butter; gradually add sugar, beating at med. speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating after each adition. add flour to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
2Pour batter into a greased and floured 10 inch tube pan. Bake at 300F for 1 hour and 40 minutes or until a wooden pick comes out clean. Cool in pan 10 to 15 minutes; remove and cool on wire rack.

This is my favorite old-fashioned poundcake and it makes a tender, short crumb that rises perfectly cooked in a bundt or tube pan, even here at 7,000 feet. I’ve had this recipe since junior high school.

McCall’s Perfect Poundcake

8 egg whites (1 cup)
3 c sifted all-purpose flour
1 t baking powder
1/2 t salt
2 c sugar
8 egg yolks
2 c unsalted butter at room temperature
1 T grated orange peel
2 T grated lemon peel
2 T lemon juice
2 T water

Glaze: (optional)

1 T butter
1 pkg (1 lb) confectioner’s sugar
1 t grated lemon peel
1/3 c lemon juice

Separate eggs, turning yolks into one large bowl and whites into another. Let whites warm to room temp, about 1 hour. Preheat oven to 350 F. Grease and flour a 10″ bundt or tube pan.

Whisk sifted flour, baking powder, and 1/4 t salt together and set aside. Grate lemon and orange peel, measure and set aside. Juice the lemons, measure and set aside.

Beat egg whites with 1/4 t salt until foamy. Slowly add in 1 c sugar while beating until soft peaks form. Set aside.

Cream butter with remaining 1 c sugar until light and fluffy. Beat in yolks, then peels and lemon juice plus 2 T water until smooth. At low speed, add in flour mixture a third at a time just until combined. Then fold in egg whites just until blended. Don’t overmix.

Turn batter into pan and bake about 60 minutes in middle of oven until a cake tester inserted in the center of the cake comes out clean. Cool on rack 15 minutes and turn out.

To glaze: Blend butter, sugar, lemon juice and peel until smooth. Brush over entire surface of warm cake.

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FROM: - McCalls' Best Recipes - 1990
INGREDIENTS

1 cup butter, softened
1/2 cup shortening
1 package (1 pound) brown sugar
1/2 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
3 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 cup chopped pecans
White Icing Glaze
Dried-Fruit Compote

Preheat oven to 350 degrees. Grease 10-inch tube pan; set aside.

In large bowl of electric mixer, at high speed, beat butter with shortening until fluffy. Gradually add sugars, beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

On sheet of waxed paper, combine flour with baking powder. Add to butter mixture alternately with milk, beginning and ending with flour and beating at medium speed just until blended. Stir in pecans.

Pour batter into prepared pan; bake 1 hour and 10 minutes, or until cake tester comes out clean. Cool cake in pan 10 minutes. Invert onto wire rack; cool completely. Top with White Icing Glaze, and decorate with Dried Fruit Compote.

Makes 16 servings

WHITE ICING GLAZE

4 cups confectioners' sugar
1/3 to 1/2 cup milk

In small bowl, blend sugar with just enough milk to make a spoonable consistency.

Makes 2 cups

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9 EGG POUND CAKE

3 c. flour
3 c. sugar
1 lb. butter
9 eggs
1 tsp. vanilla or flavoring of your choice

Cream butter and sugar. Add eggs one at a time - beat well. Add flour gradually and beat well. Bake at 350 degrees for 1 hour or until tested done - bake in tube pan, the Bundt pan is too small for the amount of batter.

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10 EGG POUND CAKE

3 c. sugar
10 eggs
1/4 c. evaporated milk
1 lb. solid shortening (2 c.)
3 c. cake flour

Cream sugar, shortening; add eggs one at a time. Mix well. Add flour and milk. Bake at 300 degrees for 2 hours.

ICING:

1 stick butter
1 c. evaporated milk
1 tsp. vanilla
2 c. sugar
1/8 tsp. salt

Combine sugar, milk and salt. Let come to a boil for seven minutes. Add butter and vanilla, then stir until butter is melted. Frost cake while hot.

Chocolate Pound Cake- McCall's Great American Recipe Card Collection

This one is from a 1973 recipe card set. I only have a few of the cards so I think it was a complimentary set.

Chocolate Pound cake
1 cup boiling water
2 squares unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or regular margarine
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
In a small bowl, pour boiling water over chocolate; let stand 20 minutes to cool. Meanwhile preheat oven to 325 degrees. Grease well and flour 9x5x3-inch loaf pan. Sift flour with soda and salt. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy. At low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture. Beat in cooled chocolate mixture just until combined. Pour into prepared pan. Bake 60 to 70 minutes, until cake tester comes out clean. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely. Sprinkle with confectioners sugar. Makes 1 loaf.
Posted by Rochelle R.

Hi,

Oh! wow that is very tasty and also, the method of making this food is very delighting and also the ingredients that are used here are totally very delicious.

Thanks!!