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August 2018

Pound Cake Recipes

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Buttermilk Brown Sugar Pound Cake Recipe

Buttermilk Brown Sugar Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Buttermilk Brown Sugar Pound Cake recipe  PDF



2 1/2 c All purpose flour
1 t Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Unsalted butter, at room
temperature (2 sticks) 2 c Firmly packed light brown
sugar 3 Eggs
1 t Vanilla
1/4 ts Anise e tract
1 c Buttermilk
Orange Marmalade (Optional) Grated rind of one orange (Optional) 1/2 c Plumped currants

NOTE: To plump currants, cover with boiling water in a small cup and let stand for 10 minutes. Drain, Preheat the oven to Moderate (350F). Grease a 10 inch tube pan. Line the bottom with wa ed paper. Grease and dust with flour, tapping out the e cess. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Beat the butter and brown sugar in another large bowl for about 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla and anise e tract. Reduce the mi er speed to the lowest setting add one third of the flour mi ture, beating just until blended. Pour in 1/2 cup of the buttermilk, beating until just combined. Repeat with the remaining flour mi ture and buttermilk, ending with the flour mi ture. Fold in the orange rind and the drained currants. Spoon the batter into the prepared pan. Rotate the pan briskly to even and settle the batter. Bake for 60 to 65 minutes or until a wooden pick inserted in
the center comes out clean. Transfer the pan to a rack and cool for 30 minutes. Run a thin knife around the inside of the pan and the tube. Invert the cake onto the rack remove the wa ed paper. Re invert the cake. While still warm, brush with orange marmalade and garnish with orange zest, if you wish. cool to room temperature. Slice into 24 thin slices and serve 2 slices per serving.
NOTE: The cake can be frozen airtight for up to one month.

Buttermilk Brown Sugar Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
255 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Buttermilk Brown Sugar Pound Cake recipe  PDF   Pound Cake recipes RSS   Thumsb up

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7 3/4 cups light whipped topping 16 oz pina colada yogurt 1 cup crushed pineapple drained well 1 ready made graham cracker pie crust 1. In a large mi ing bowl, mi together whipped topping, yogurt and pineapple. Add to crust. Cover tightly. Freeze overnight. 8 servings / serving size: 1/8 pie This is an easy dessert, lower in calories, but it may have some tropical oils and saturated fats, depending on ingredients. Use it for a special occasion. E changes: Bread E change 1 Fruit E change 1 Fat E change 2 Calories 243 Total Fat 12g Saturated Fat ...

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