Today was all about pounds. Pound cake that is, enter: 1 dozen eggs, 7 sticks of butter, 6 cups of sugar and 6 of flour and more. Buying all the ingredients took some pounds off my wallet too. It was worth it though. The first pound cake your traditional Sour Cream Pound Cake, which I baked in round pans and made into a 3 layer birthday cake – see this post - it’s a keeper.

This recipe however brings a “twist” to the standard pound cake. A wonderful twist I might add. Per my husband, “I think I like this one better that your sour cream pound cake”. It came together beautifully. It’s a 5 star rated Southern Living recipe that I found on MyRecipes.com. I won’t hesitate to bake it again. If you prefer, you can substitute milk for the bourbon.

Ingredients:

• 1 1/2 cups butter, softened (3 sticks)
• 1 (8oz) package cream cheese, softened
• 3 cups sugar
• 6 larger eggs
• 3 cups all purpose flour
• 1/2 tsp salt
• 1/4 cup bourbon
• 1 1/2 tsp vanilla extract
• 1 1/2 cups chopped pecans, toasted

Directions:

Beat butter and cream cheese at medium speed with an electric mixer until creamy, 5 to 7 minutes. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. 

Preheat the oven to 325 degrees. Spray a 12 cup bundt pan with baking spray.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into pan.

Bake at 325° for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

• I iced mine with a powdered sugar, milk mixture and garnished with some remaining toasted pecans.

This recipe was one of my first posts on this blog. Since then I believe I have improved my photographs and my posting ability, so I thought it would be good to repost it. This is a versitile recipe, I have used it for a Bundt cake, as a loaf cake (with nuts) and now as a layer cake. I used three 8″ round pans. When I put it together it was huge. I didn’t realize how tall it would be.

Sour Cream Pound Cake

Ingredients:

• 1 cup butter, room temp
• 3 cups granulated sugar
• 6 eggs
• 3 cups all purpose flour
• ¼ tsp baking soda
• 1 pinch salt
• 1 tsp vanilla extract
• 1 tsp almond or lemon extract
• 8 oz. sour cream

Directions:

Preheat oven to 325 degrees. Coat desired pans with baking spray. (1 Bundt pan, 3 (8″) round pans, 2 (9″) round pans, or loaf pans)

In a separate bowl, combine flour, soda and salt, set aside. Cream butter and sugar; add eggs one at a time. Add vanilla and lemon extract. Add flour mixture and sour cream alternately ending with flour. Spoon batter into pans. Bake loaf and round pans 45 – 60 minutes,  and bundt pan 60 to 75 minutes, or until toothpick comes out clean. For loafs you may add 3 -5 cups of chopped pecans.

 Birthday Cake Version:

For round cake, (birthday cake), slice off top layer and frost – if desired frost inside layers slightly and layer with thin sliced strawberries. Frosting recipe follows: (Oh, enjoy the layer you slice off – it is the best part of the cake.)

Buttercream Frosting:

• ½ cup softened butter
• ½ cup butter flavor shortening
• 16 – 24 oz. powdered sugar
• 1 tsp vanilla
• 2 -3 Tbls milk

Cream butter, Crisco until smooth, slowly add powdered sugar, add vanilla and milk to desired consistency.

*I frosted the inner layers with strawberry buttercream frosting and a layer of sliced strawberries – see the picture… And I had another layer to put on the top!

My oldest daughter has been asking for cake or cupcakes since school let out last week. Finally today, I told her to make some. Now you have to know her. She is kind of like Murphy’s Law waiting to happen. If there is a drink to be spilled, it will be hers. If there is a hole to step in, she will step in it, and take you with her… it has become almost comical. So, after telling her to make them, I decided that wouldn’t be a good idea. At least not without supervision. So we broke out the recipes and I let her get to work.

This recipe is straight from Baking Bites. Nicole’s recipe would get us 12 cupcakes with as little work as possible. They turned out great too. Light and fluffy and they tasted superb. We used my new silicone cupcake holders that I received free from Splenda – they are shaped like flowers and add to the presentation of the cupcakes. We, I mean she, frosted the cupcakes herself with a basic butter cream frosting that she tinted in a mint green color. No, they are a different color in the photos because the color was throwing off my white balance and I had to change it.

Vanilla Buttermilk Cupcakes

from Nicole at Baking Bites

Ingredients:

• 1 1/3 cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup sugar
• ¼ cup butter, room temperature
• 1 large egg
• 1 teaspoon vanilla
• ¼ tsp almond extract
• 1 cup buttermilk

Directions:

Preheat oven to 350F. Place liners in a 12 cup muffin tin.

In a medium bowl, stir together flour, baking soda, baking powder and salt.

In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla and almond extracts until mixture is smooth.

Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in.

Divide batter evenly into muffin cups.

Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.

Basic Buttercream Frosting

from Wilton

Ingredients:

• ½ cup solid vegetable shortening
• ½ cup butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar (approximately 1 lb.)
• 2 tablespoons milk, more as needed

Directions for Medium Consistency:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Use more if needed for desired consistency. Can be kept refrigerated for two weeks, cover tightly.