Martha Stewart Pound Cakes

Excellent - Bake in mini pans to get more pound cakes.

Photo by Jill C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/4

    cups (1Lb) Flour

  • 2

    Cups salted butter softened

  • 2

    Cups sugar

  • 1

    Tsp Vanilla

  • 9

    Large Eggs lightly beaten(I've used 8 and it has been fine)

  • Variations

  • Blueberry - Sour Cream use 1/2 cup in place of 1 stick of butter. Toss blueberries in flour and fold into batter

  • Chocolate - Use 1 cup unsweetened cocoa instead of flour

  • Chocolate Chip - fold 2 cups choc chips into batter

  • Brown Sugar Walnut - use packed dark brown sugar in place of white sugar. Fold in 2 cups of walnuts into batter

  • Cherry - Fold in 1 cup Cherry Preserves into batter

  • Vanilla Bean - 1 vanilla bean in place of vanilla extract

  • Toasted Coconut - fold 2 cups toasted coconut into batter and sprinkle 1/3 cups on top of batter & tent with foil to bake.

Directions

Preheat Oven 325 celcius Butter 5x9 loaf pans Cream together Butter & Sugar until Smooth (8 mins) Add Vanilla Add eggs in 4 additions Mix throughly after each addition Add flour in 4 additions. Mixing just until incorporated Divide batter between pans. Tap on counter to distribute Bake 65 Minutes Let cool out of pan on wire racks

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