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franklin county times

One of the best delectable treats from the kitchen is the pound cake. It would be interesting to know who discovered the first one.

By Staff
It proberly started as a basic cake cooked with butter, flour, eggs and sugar. In the earlier days flovorings were sometimes hard to acquire.
We are going to give you some pound cake recipes today that can be used at he end of a meal, as a quick breakfast with a cup of coffee, or as an in-between meal snack with fruit toppings.
Chocolate Pound Cake
2 sticks margerine
1/2 c. shortening
3 c. sugar
5 eggs
3 c. flour
1/2 t. baking powder
Pinch of salt
1/2 c. cocoa
11/4 c. milk
1 t. vanilla
3/4 c. chopped pecans
Cream margerine and shortening, adding sugar. Add 1 egg at a time, beating after each. Sift dry ingredients twice and add alternately with milk to ceamed mixture. Add vanilla and nuts. Bake in large tube pan at 325 for 1 1/4 hours or until done.
Cream Cheese Pound Cake
1 c. margarine
1/2 c. softened butter
1 8 oz. pkg. cream cheese softened
3 c. sugar
Dash of salt
2 t. vanilla
6 lg. eggs
3 c. plain flour
Combine margarine, butter, cream cheese, and sugar and beat well. Add salt and vanilla. Add eggs 1 at a time and beat well after each addition. Add flour mix and mix well. Pour into greased and floured tube pan and place in a cold oven and set at 275. Bake for 1 1/2 hours or until brown.
Grandmother's Favorite
1 c. butter
1 2/3 c. sugar
5 eggs
2 c. flour
1 /2 t. flavoring
Work butter until creamy and beat in sugar and eggs one at a time. When creamy fold in flour and flavoring(your favorite flovoring) with a spoon. Spread in a buttered floured loaf pan and bake 1 1/2 hours at 300.
Lemon Delux Pound Cake
1 pkg. Duncan Hines Lemon Supree cake mix
1 (4 serving size) pkg. lemon instant pudding and pie filling mix
4 eggs
1 c. lemon juice
1/3 c. Crisco
Glaze
1/2 c. confectioners sugar
Lemon juice
Preheat oven to 350. Grease and flour tube pan. Combine cake mix and pudding mix. Beat eggs and add to cake and pudding mix. Add lemon juice and oil and mix. Beat with electric mixer for 2 minutes for 50 t0 60 minutes. Remove from pan while still hot. Drizzle glaze over cake . Glaze: Mix confectioners sugar and lemon juice to smooth consistency and drizzle over cake while still warm.
Easy Pound Cake
8 eggs
2 1/2 c. sugar
2 c. plain flour
1 c. wesson oil
1 T. flavoring
Mix all ingredients. Beat well. Pour into greased and floured tube pan. Bake at 325 for 1 hour.
Orange Pound Cake
2 sticks margerine
2 c. sugar
3 c. flour
1/2 fluid oz. orange zest
6 eggs
Blend ingredients, adding eggs one at a time and beat well after each. Bake in tube pan and put in cold oven then set oven at 325. Bake 1 hour and 15 minutes.
Cherry Nut Pound Cake
1 c. softened butter
1 (16 oz.) powdered sugar
5 eggs
1 t. vanilla
3 c. all purpose flour and 2 t. baking powder
1 c. milk
1 (10 oz.) jar maraschino cherries halved and well drained
1 c. coconut
1/2 c. chopped pecans
Cream butter and add sugar gradually and cream again. Add eggs one at a time. Blend in vanilla. Add sifted dry ingedients with milk. Fold in cherries, coconut, and pecans. Spoon batter into greased and floured 10×4 in. tube pan. Bake at 350 for 55 to 60 minutes.
Sugarless Pound Cake-For Diabetics
21 1/2 grain of saccharin tablets
1 T. milk
3 c. plain flour
1/2 t. salt
2 t. baking powder
6 eggs
1 1/2 c. skim milk
1/2 c. Crisco Oil
1 T. lemon flavoring
Dissolve saccharin tablets in 1 T. milk. Combine dry ingredients and mix with eggs, milk, oil, sweetner, and flavoring. Beat with electric mixer about 10 minutes. Pour into greased and floured tube pan and bake at 350 for 1 hour. This cake freezes well.
Bittersweet Brownies
1 1/2 pounds good-quality bittersweet chocolate, chopped
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
6 large eggs
3/4 cup granulated sugar
1 cup plus 2 tablespoons (packed) dark brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Nonstick cooking spray or 1 tablespoon unsalted butter, to grease the pan
Preheat the oven to 350 degrees F.
In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
In a large bowl, whisk together the eggs and both sugars.
Stir in the melted chocolate and butter. Stir in the vanilla.
In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter.
Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean.
Let the brownies cool to room temperature before cutting into 3-inch squares.

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