Tag Archives: pound cake

Pumpkin Pound Cake

The cooler autumn weather is great for baking and I love to bake pumpkin-flavored things this time of year. I wanted to make something fairly simple and this Pumpkin Pound Cake recipe I found at the Taste of Home site sounded like just the thing to bake! I made a few changes to the original recipe and may have over-baked it slightly because the edges came out a little dark, but otherwise I thought this pound cake was really good. It has a good buttery flavor and the dusting of powdered sugar on top adds just the right amount of sweetness. The cake itself has a lighter pumpkin flavor and isn’t overly spicy, so even if you or your family aren’t crazy about pumpkin bread, you make like this pound cake.

Another nice thing about this recipe is that it makes two loaves! One for now, one for later, or one to keep and one to give. I’m sure this would also make a nice bundt cake, too. The baking time might be a little longer, but you can check it after 60 minutes and see how it’s doing!

PUMPKIN POUND CAKE by NancyC, adapted from Taste of Home

Makes two 9×5″ loaves

  • 1 1/2 cups (3 sticks) butter, softened
  • 2 3/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 large eggs
  • 3 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • Optional: powdered sugar for dusting on top

Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.

In large bowl, cream softened butter and sugar. Add vanilla, then eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. Add dry ingredients, half at a time, to the butter/sugar mixture in large bowl, then stir in the pumpkin puree until just combined.

Pour batter into prepared loaf pans and bake at 350˚F for 60 to 62 minutes, or until toothpick inserted near center comes out clean or almost clean. Cool 10 minutes in pans, then remove to wire rack to cool completely. Dust with powdered sugar if desired.

I have lots of other pumpkin recipes I want to try–way more than I will have time to make! What kind of pumpkin-flavored desserts have you been making?

Sharing at Weekend Potluck.

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Blueberry Almond Pound Cake

I found some blueberries at a really good price at my local market, so it was the perfect time to make this Blueberry Almond Pound Cake! If you like blueberries, you will need to try this–it’s so moist, dense, and rich! You can also use frozen blueberries in this cake, but the baking time will be slightly longer. I prefer using fresh blueberries because the frozen berries tend to give the batter a blue-ish color. The almonds and almond extract give this pound cake a really nice flavor and the glaze adds a little extra sweetness. Serve it for dessert at dinner or at a brunch with coffee or tea.

BLUEBERRY ALMOND POUND CAKE by NancyC

Makes one 10″ bundt cake

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 (8-ounce) block of cream cheese, softened
  • 1 teaspoon almond extract
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3/4 cup sliced or coarsely chopped almonds
  • 2 cups fresh or frozen blueberries, thawed

ALMOND GLAZE

  • 2 cups powdered sugar
  • 3 to 4 Tablespoons Half & Half (light cream), depending on desired consistency
  • 1/2 teaspoon almond extract
  • 2 Tablespoons sliced or coarsely chopped almonds for garnish (you can lightly toast them if you prefer)

Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan; set aside.

In large bowl, blend butter, cream cheese, almond extract, and sugar until mixture is creamy and fluffy. Add eggs, one at a time, and blend well after each addition.

In a small bowl, combine flour, baking powder and salt. Add flour mixture to creamy mixture and mix well.

Stir in sliced almonds, mixing to evenly distribute in batter and then gently fold in the blueberries and blend evenly into the batter. Spoon batter into prepared bundt pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean or almost clean (do not overtake, or cake will be dry).

Let cake cool in pan for 10 minutes, then remove from pan onto a serving plate (you may need to loosen the edges of the cake from the pan a little with a knife). Let cake cool completely.

While cake is cooling, mix the glaze ingredients and after cake cools, drizzle glaze over the cake. Sprinkle the almonds on top. Makes about 8-10 servings.

Have you been enjoying fresh blueberries this summer too? What kind of blueberry baked goods have you been making lately?

Sharing at Meal Plan Monday, Fiesta Friday, Weekend Potluck, Inspire Me Monday. What’s for Dinner Sunday, Happiness is Homemade.

Ricotta Pound Cake

Ricotta Pound Cake II @ NancyCHello there, friends! Thanks so much for your thoughts and prayers these past few months–your comments on my last post were so thoughtful and encouraging. I have spent a lot of time resting and recharging during this time and it was just what I needed. I’m doing much better now. So I’m back from my blogging break with a pound cake recipe to share!

I don’t use ricotta cheese very often, but I did use it for something recently and I had some extra ricotta in my fridge. I wasn’t sure what to do with it, but then I came across a recipe for Ricotta Pound Cake at Epicurious. It sounded like the perfect thing to try! I made a few small changes to the recipe and thought it tasted really good. A few things to note: The top of the loaf browns a little, and the sides of the loaf brown a lot–but the dusting of powdered sugar covers the top and the deliciousness of the slightly crispy edges are a nice contrast to the moist, buttery texture and flavor of the inside. And thankfully, the dark edges do not have a burnt taste like I thought they would. I fully expected them to, and it’s a mystery to me why the edges don’t taste burnt. My loaf also sank just very slightly in the middle–maybe because I had taken it out of the oven a little too early and put it back in–but that little indention was the perfect place to add in a few strawberries!

RICOTTA POUND CAKE by NancyC, adapted from Epicurious

Makes one 9″ loaf

  • 1 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups whole milk or part skim ricotta cheese (drain any excess liquid)
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Powdered sugar for dusting on top
  • Optional: fresh strawberries for garnish

Preheat oven to 350˚F. Grease and flour a 9″ loaf pan.

In a medium size bowl, whisk together flour, baking powder, and salt; set aside.

In a large bowl, cream butter, ricotta, and sugar until smooth. Beat eggs in one at a time, then blend in the vanilla extract.

Add the flour mixture to the butter/ricotta mixture, blending everything well.

Pour batter into prepared loaf pan, smoothing evenly with a spatula.

Gently whack the pan on the counter to remove air pockets. Bake at 350˚F for 46 to 50 minutes, until toothpick inserted in center comes out clean (you shouldn’t have to bake it more than 50 minutes). Cool in loaf pan on a wire rack for about 10 minutes, then invert onto a serving plate and let cake cool completely. When cooled, dust top of loaf with powdered sugar and add some strawberries in the center of the loaf, if desired.

Ricotta Pound Cake @ NancyCIf I hadn’t had that extra ricotta in my fridge, I may never have tried making this pound cake! I’m so glad I did–I love the rich buttery flavor and how the ricotta makes the cake so good and moist. Do you use ricotta in any of your dessert recipes?

Linked to Fiesta Friday, Weekend Potluck, Meal Plan Monday.

8 Yummy Cakes for Mother’s Day

8CakesForMothersDay@NancyCreative Are you making mom a cake for Mother’s Day? Here’s some last-minute ideas that she’ll love, and these are all easy to make! SourCreamPoundCake@NancyCreative.com Lizzie’s Sour Cream Pound Cake is a classic dessert. BananaPoundCake@NancyCreative.com For moms who are banana-lovers…Banana Pound Cake with Banana Glaze. TripleChocolatePoundCake@NancyCreative.com For chocolate-loving moms…Triple Chocolate Pound Cake. TexasSheetCake@NancyCreative.com Or how about Texas Sheet Cake! CocaColaCake@NancyCreative.com Coca-Cola Cake is really good, too… 7-UpPoundCake@NancyCreative.com And so is 7-Up Pound Cake! LemonCurdBerryCake For Lemon-Blueberry-loving moms, try this Lemon Curd Berry Cake. BlackberryButtermilkCake And last but not least, Blackberry Buttermilk Cake! You really can’t go wrong with any of these…hope you get a chance to try one of them out! And have a happy Mother’s Day! 🙂

Linked to Inspire Me Monday.

10 Sweet Potato Recipes

10SweetPotatoRecipes

Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup of some other yummy Sweet Potato recipes I’ve made with you!

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These Sweet Potato Biscuits are just the thing for breakfast, with eggs, and they’re also great for lunch or dinner with your main dish and sides!

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Same for these Loaded Sweet Potato Muffins–good any time of day!

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Sweet Potato Bread is nice for breakfast, too, or later in the day as a snack.

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For a delicious side dish, these Maple-Pecan Sweet Potatoes are wonderful!

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Another side, Baked Sweet Potato Fries, are really tasty, and there are a variety of ways you can make them!

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I really like these Roasted Italian Potatoes, which are made with both sweet and regular potatoes.

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This Sausage Potato Bake, a yummy dish for lunch or dinner, is also a two-potato recipe, made with both sweet potatoes and red new potatoes.

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When you’re ready for dessert, you need to try this decadent Sweet Potato Cinnamon Cake with Cream Cheese Frosting.

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And this Sweet Potato Pound Cake is pretty amazing, too!

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Last but not least, here’s the Never Fail Sweet Potato Pie I made this past Thanksgiving–a very easy recipe and so good!

Hope you enjoy trying these sweet potato recipes out!

Linked to I’m Lovin’ It at Tidy Mom, Fiesta Friday at The Novice Gardener, and Inspire Me Monday at Create with Joy.