{"id":41,"date":"2014-08-19T23:27:48","date_gmt":"2014-08-19T23:27:48","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=41"},"modified":"2017-10-13T13:43:55","modified_gmt":"2017-10-13T13:43:55","slug":"cakes-pound","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cakes\/cakes-pound\/","title":{"rendered":"~ Bundt"},"content":{"rendered":"

7-UP POUND CAKE
\n***FAMILY FAVORITE***
\nBE sure and watch this YouTube comedy about this Cake…titled “Don’t send a man to the grocery store!”<\/a>
\nIt’s hysterical and it really is about the following cake!
\n<\/strong><\/p>\n

1 c oleo (2 sticks) [OR 1 c butter]
\n\u00bd c shortening or oil
\n3 c sugar
\n5 eggs
\n3 c flour
\n7 oz. (3\/4 cup) 7-up or Sprite
\n1 t lemon extract and 1 t almond extract
\n*OR just use 2 t lemon extract
\n1 t vanilla extract<\/p>\n

Preheat oven to 325\u00b0.
\nCream oleo and shortening with sugar.
\nAdd eggs, one at a time, beating well after each addition.
\nMeasure 7-up and add extracts and butter flavoring to it.
\nAdd flour, 1 cup at a time; then add liquid slowly.
\nBake in greased 10\u201d tube or bundt pan for 1 hr & 15 minutes or until toothpick can be inserted in cake come out clean (NOT gooey.)
\nCOOL.\u00a0 Remove cake from pan and leave sitting out in open UNCOVERED for 2-3 hours so it will get crusty on edges.
\nCover cake AFTER it is totally COLD.<\/p>\n

To make into Blueberry Coffeecake:<\/strong>
\n1 lg can blueberries (16 oz or so)
\n(About 1 cup can be canned, frozen or fresh.)
\nIf berries are not sweetened, pour into container with juice and add sugar or sweetner and let sit overnight in frig.
\nDrain off juice before gently adding to 7-up cake batter above<\/p>\n

Crumb Topping:<\/strong>
\n\u00bc c margarine
\n\u00bd c flour
\n\u00bd c brown sugar
\n1 t cinnamon
\nCombine flour & sugar; but in margarine with pastry cutter or mixer til crumbly.
\n[Some recipes say melt butter and stir in remaining topping ingredients]
\nSprinkle crumbs over batter.<\/p>\n

\n

CAROLINE’S CAKE
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1plain yellow cake mix (not pudding) **see my observations below
\n[Duncan Hines Butter Recipe Cake Mix works well.]
\n1 small box instant vanilla pudding
\n\u00bd c water
\n1 c sour cream
\n\u00bd c oil
\n1 bar German Chocolate, grated (or 4 oz. Hershey bar, grated)
\n4 eggs
\n1 c chocolate chips
\n1 t vanilla<\/p>\n

Preheat oven to 350\u00b0
\nMix all ingredients, adding chocolates last.
\nPour into greased and floured tube or bundt pan
\nBake at 350\u00b0 for 45-50 min.
\n**Not good with white cake mix.
\nIf you use pudding mix, it will be VERY moist, but works out OK too.<\/p>\n

\n

RUM CAKE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0DOLORES @ Foleys\u00a0 (not tried)<\/strong><\/p>\n

1 – pkg. Pillsbury Plus Yellow Cake mix
\n(Duncan Hines plain yellow cake mix plus small vanilla pudding is good also)
\n3 – eggs
\n1\/3 – cup cooking oil
\n1\/4 – cup rum
\n1 – cup whipping cream
\n1\/2 – tsp. nutmeg<\/p>\n

Glaze –<\/strong>
\n1\/3 – cup butter
\n1\/3 – cup sugar
\n2 – tsp. water
\n1\/8 – tsp. nutmeg
\n2 – tsp. rum<\/p>\n

Preheat oven to 350\u00b0.
\nGrease and flour 12-cup Bundt pan.
\nIn large bowl, blend first 6-ingredients until moistened.
\nBeat 2-minutes at highest speed.\u00a0 Pour into prepared pan.
\nBake 35 to 45-minutes until toothpick inserted in center comes out clean.<\/p>\n

GLAZE:<\/strong>
\nIn small sauce pan, heat first four Glaze ingredients until mixture boils and sugar is melted.
\nRemove from heat; add rum.
\nPour 1\/2 of Glaze around edges of hot cake.
\nCool upright in pan 5-minutes; turn onto serving plate.
\nPour remaining Glaze over top of cake.
\nServe warm or cool.<\/p>\n

\n

BLACKBERRY JAM CAKE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Doris Nelson)<\/strong><\/p>\n

1-1\/4 c butter
\n1-1\/2 c dark brown sugar
\n3 c flour
\n1 t soda
\n1\/2 t nutmeg
\n1\/2 t salt
\n1 t allspice
\n1 c buttermilk
\n1 c blackberry jam
\n1 c chopped pecans
\n1 t cinnamon
\n3 eggs, slightly beaten
\n1 c raisins<\/p>\n

Preheat oven to 350\u00b0.
\nCream butter with sugar.
\nSift together the dry ingredients and add them alternately with buttermilk.
\nAdd eggs.\u00a0 Blend well.
\nFold in jam and nuts.
\nPour into greased and floured:
\n2 round cake pans – and bake for 25-30 min. or til done.
\n1 bundt pan \u2013 and bake for 1 hour
\n9 x 12 cake pan \u2013 and bake for 25-30 min or til done
\nCool and frost.<\/p>\n

\n

POUND CAKE (Sharon Heisler)<\/strong><\/p>\n

Here is the richest (but best ever) pound cake to serve with berries or even by itself. I’ve made this several times.<\/p>\n

3 sticks butter, room temp
\n8 oz pkg cream cheese, softened
\n3 cups sugar
\n3 cups flour
\n6 eggs
\n1 tsp vanilla
\n1\/4 tsp lemon extract if desired<\/p>\n

Preheat oven to 300\u00b0.
\nCream butter and cream cheese. Add sugar. Mix well.
\nAdd eggs 1 at a time mixing well after each.
\nAdd flour and extract. Mix well.
\nGrease and flour (I use Baker’s Joy) bundt pan.
\nPlace in COLD oven. Set oven to 300\u00b0 and bake 1-1\/2 hr.<\/p>\n

\n

CHOCOLATE CHIP BUNDT CAKE aka Dump Cake
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1\u00a0 Betty Crocker moist yellow cake mix
\n1\u00a0 Small pkg vanilla inst pudding mix
\n1\u00a0 Small pkg chocolate or fudge instant pudding mix
\n1 c water
\n\u00bd c oil
\n4 eggs
\n\u00bd to 1 cup fat free sour cream
\n1 t vanilla
\n12 oz bag semi-sweet or milk chocolate chips<\/p>\n

Preheat oven to 350\u00b0
\nDump all liquids and eggs into a bowl.\u00a0 Mix well.
\nAdd rest of ingredients.
\nPour into well-greased Bundt cake pan.
\nBake 50-60 min.<\/p>\n

FROSTING:<\/strong>\u00a0 Mix & drizzle over cooled cake (if desired):
\n1 c powdered sugar
\n1 t vanilla
\n2T cocoa powder
\n1 heaping t soft oleo
\nAdd a little milk to get to right consistency<\/p>\n

\n

BEST CHOCOLATE CHIP CAKE RECIPE\u00a0\u00a0\u00a0 (Krista Crowell)
\n<\/strong><\/p>\n

1 Box Yellow Cake Mix
\n1 Small Box Instant Chocolate Pudding
\n3 Eggs
\n\u00be Cup Water
\n\u00be Cup Oil
\n1 – 8oz. Sour Cream
\n1 Package Milk Chocolate Chips<\/p>\n

Preheat oven to 350\u00b0.
\nMix first six ingredients together, stir in chocolate chops.
\nPour into greased Bundt pan.
\nBake 50 minutes at 350\u00b0.<\/p>\n

\n

RASPBERRY POUND CAKE<\/strong><\/p>\n

1 lb unsalted butter
\n3 c white sugar
\n6 whole eggs
\n1 T baking powder
\n1 t salt
\n1 c milk
\n2 tsp lemon extract
\n2 c fresh raspberries*
\n1c powdered sugar<\/p>\n

*Crush strawberries and strain out seeds.
\nCream butter and sugar. Add eggs.
\nSift flour, salt, baking powder.
\nAdd flour mixture alternately with milk and extract.
\nDo not over mix. Fold in raspberries.
\nPour into greased, floured tube or bundt pan.
\nBake at 350\u00b0 for 1-1\/2 hours.
\nCool. Leave out uncovered for 3-4 hours so edges get crusty.<\/p>\n

Glaze for topping:<\/strong> 1 c powdered sugar mixed with juice of lemon.<\/p>\n","protected":false},"excerpt":{"rendered":"

7-UP POUND CAKE ***FAMILY FAVORITE*** BE sure and watch this YouTube comedy about this Cake…titled “Don’t send a man to the grocery store!” It’s hysterical and it really is about the following cake! 1 c oleo (2 sticks) [OR 1 c butter] \u00bd c shortening or oil 3 c sugar 5 eggs 3 c flour […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":22,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-41","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=41"}],"version-history":[{"count":13,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/41\/revisions"}],"predecessor-version":[{"id":1376,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/41\/revisions\/1376"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/22"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}