Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

July 2019

Pound Cake Recipes

Sauces Recipes

Fancy Fish

Fancy Fish Recipe
Waldine Van Geffen VGHC42A Mayo Lemon juice Dill weed Rehydrated dried tomato halves chopped ds Hot pepp...

read more

Buttermilk Pound CakeEw Recipe

Buttermilk Pound CakeEw 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 Pound CakeEw recipe  PDF



2 cn (16 oz) pear halves in light
syrup, drained 2 tb Butter
2 tb Vegetable oil, preferably
canola oil 3 1/2 c Sifted cake flour
1 t Salt
1 t Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla e tract
1 tb Grated lemon zest
2 Large eggs, separated
2 Large egg whites

In a food processor or blender, puree pears. Transfer to a medium sized saucepan and cook over medium low heat, stirring almost constantly, until reduced to 1 cup, 10 to 15 minutes. (Adjust heat as necessary to maintain a gentle simmer). Transfer to a large bowl and let cool completely. Preheat oven to 350 degrees F. Lightly oil a 10 inch tube pan or coat with nonstick cooking spray. Dust with flour, shaking out e cess. In a small saucepan, melt butter over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside. Sift cake flour, salt, baking powder and baking soda into a medium sized bowl and set aside. Add 1 1/2 cups of the suger, buttermilk, vanilla, lemon zest, egg yolks and the butter oil mi ture to the reserved pear puree and whisk until smooth. In a clean mi ing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mi ture alternately with the beaten whites, making three additions of the dry ingredients and two additions of the beaten whites. Turn the batter into the prepared pan. Bake for 40 to 45 minutes, or until a cake tester inserted in the
center comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool, right side up. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064 16399

Buttermilk Pound CakeEw 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: 3.5 Rating 3.5
871 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Buttermilk Pound CakeEw recipe  PDF   Pound Cake recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Mockamole

New Cooking Recipes

Carrot Raisin Muffins 1
Carrot Raisin Muffins 1 Recipe


1 1/4 c Flour 3/4 c Creamota (quick cooking rolled oats) 2 ts Baking powder 1/4 ts Salt 3/4 c Milk 1 c Grated carrot 3/4 c Raisins 1/2 ts Cinnamon 1 Egg 3 tb Oil Mi flour, creamota, baking powder and amp salt. Stir in carrot, raisins and amp cinnamon. Beat egg, milk and amp oil. Make a well in centre of dry ingredients, pour in liquid. Mi lightly. 3/4 fill greased muffin pans and amp bake at 375oF for 15 20 mins. From: Ricardo Landrau Date: 09 15 93 ...

Cooking Magazines: Muffin Recipes » July 2019   Muffin recipes RSS   New

Dish Of The Day

Spring Pita Sandwiches

Spring Pita Sandwiches Recipe
2 Pita breads 2 Tomatoes, diced 1 Avocado, sliced 1 c Kidney beans, canned/drained 1 c Cheddar ...
read more

Category: » Easy Recipes

View more dishes

>