Best 6 Pound Cake Ring Recipes
Indulge in the heavenly delight of pound cake, transformed into an exquisite ring shape. Discover the secrets to creating this classic dessert with a captivating twist. From the delicate crumb to the golden-brown crust, this culinary masterpiece is a feast for the eyes and the palate. Explore a collection of recipes that cater to various skill levels, ensuring that both novice and seasoned bakers can achieve pound cake perfection.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC POUND CAKE
This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!
Provided by Shelly
Categories Cake
Time 1h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
- Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
- Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg
POUND CAKE RING
Provided by Charles.Durand
Number Of Ingredients 0
Steps:
- Sift the flour, baking powder, and salt together; set aside. Cream butter with extract. Gradually add sugar, creaming until fluffy. Add eggs in thirds, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture. Turn batter into a greased (bottom only) 3-quart ring mold. Bake at 325°F about 40 minutes, or until cake tests done. Cool 10 minutes in pan on wire rack; remove and cool completely. Spoon hot Citrus Glaze over cake on serving plate.
Nutrition Facts :
PUMPKIN RING CAKE
Family tired of pumpkin pie? Let them eat cake this time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
- Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.
Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg
POUND CAKE III
I use this recipe all the time for weddings, and people love it!
Provided by BROWNEYES230117
Categories Desserts Cakes Wedding Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
- Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 56.6 g, Cholesterol 90.2 mg, Fat 20.1 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 9.6 g, Sodium 170.8 mg, Sugar 38.7 g
CITRUS POUND CAKE
Provided by Ruth Cousineau
Categories Cake Mixer Egg Dessert Bake Lemon Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
- Sift together flour, baking powder, and salt.
- Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
- Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
- Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
POUND CAKE RING
"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 cakes (9 cups batter).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon zest and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition., Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.) , Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 153mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- Use softened butter and eggs for a smooth batter.
- Cream the butter and sugar until light and fluffy. This will help incorporate air into the batter, resulting in a lighter cake.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake.
- Pour the batter into a greased and floured cake ring mold. Bake at 325 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the mold for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or glaze with a simple glaze made from powdered sugar and milk or lemon juice.
Conclusion:
Pound cake is a classic dessert that is easy to make and loved by people of all ages. With its moist and dense crumb, it is perfect for any occasion. By following the tips above, you can make a perfect pound cake that will be the star of your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love