Pound Cakes!!!

My oldest brother, Lee used to torment my Mama when she had pound cakes in the oven. She would yell at him not to run in the kitchen when she was baking or the cakes would fall. But he knew that there is nothing more moist than a pound cake that fell! If he could get to it, he'd even slam the oven door! LOL

Chocolate Pound Cake


3 cups sugar

1 cup butter, softened

½ cup shortening

1 teaspoon vanilla

5 eggs

3 cups all-purpose flour

¼ cup cocoa

½ teaspoon baking powder

½ teaspoon salt

1 cup milk

Glaze:
2 tablespoons unsweetened cocoa
1 tablespoon water
1 tablespoon light corn syrup
2 tablespoons butter
¼ teaspoon vanilla
½ cup powdered sugar

Preheat oven to 350 degrees. Grease and flour 10 in tube pan. In a large bowl, combine sugar, butter, shortening and vanilla; beat until light and fluffy. Add eggs one at a time. In a medium bowl, combine flour, cocoa, baking powder and salt. Alternately add flour mixture and milk to sugar mixture. Pour batter into greased and floured pan.

Bake at 350 for 60 to 80 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes; invert onto serving plate. Cool completely.

For glaze: In a small saucepan, combine cocoa, water, corn syrup and butter. Cook over low heat until mixture thickens, stirring constantly. Remove for heat. Stir in vanilla and powdered sugar; beat until smooth. Spread glaze over cake, allowing some to run down the sides.


Butter Pecan Pound Cake

2 T ground pecans

1 ½ cups butter

1 (3oz) pkg cream cheese, softened

2 cups brown sugar, firm packed

1 cup sugar

5 eggs

3 cups all-purpose flour

½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon maple extract
¾ cup milk
1 cup chopped pecans, toasted

Glaze:
2 tablespoons butter
2 tablespoons brown sugar, firm packed
½ cup powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons water

Preheat oven to 350 degrees. Grease and flour 10 in tube pan. Sprinkle with ground pecans, coating the bottom and sides. In a large bowl, beat butter, cream cheese, brown sugar and sugar until light and fluffy. Add eggs on at a time. In a small bowl, combine flour, baking powder and salt; mix well. Add vanilla and maple extract to milk. Alternately add flour mixture and milk mixture to sugar mixture. Fold in pecans. Pour batter into greased and coated pan.

Bake at 350 for 65 to 80 minutes or until toothpick inserted in center comes out clean. Do not open oven door during first hour of cooking. Cool in pan for 10 minutes; invert onto serving plate. Cool completely.

For glaze: In a small saucepan, melt butter and brown sugar. Bring to a boil; boil until thickened, stirring constantly. Remove from heat; stir in remaining ingredients, adding enough water for desired glaze consistency. Spoon over cake.


Pumpkin Pound Cake with Walnut Glaze

2 ¾ cups sugar

1 ½ cup butter, softened

1 teaspoon vanilla

6 eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

¾ teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves
1 cup canned pumpkin

Sauce:
1cup brown sugar, firm packed
¼ cup dark corn syrup
½ cup whipping cream
2 tablespoons butter
½ teaspoon vanilla
½ cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla; add eggs one at a time. In a small bowl, combine flour, baking powder and salt, cinnamon, ginger and cloves; mix well. Alternately add flour mixture and pumpkin to butter mixture. Pour batter into greased and floured pan.

Bake at 350 for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto serving plate. Cool completely.

For glaze: In a medium saucepan, combine brown sugar, corn syrup, whipping cream, butter and dash of salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and walnuts. Serve warm sauce over cake slice. Refrigerate any remaining sauce.