Best 6 Granny Millers Pound Cake Recipes

GRANNY'S POUND CAKE

Steps:

• DO NOT PREHEAT THE OVEN.
• Mix butter and shortening until lightly mixed.
• Mix sugar in one cup at a time.
• Mix eggs in one at a time.
• Mix milk and flour in alternately.
• Grease bunt pan and pour in batter.
• Put your batter in a COLD oven.
• Bake at 300 degrees for 1 hour and 30 minutes, or till toothpick comes out clean.
• Remove from oven and then from pan.
• "Sweat" the cake, by wrapping it in wax paper and tinfoil, until it cools. This will make it moist. It won't be anywhere near as good if you don't do this.

GRANDMA'S POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
• Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

GRANNY FOSTER'S SIMPLE POUND CAKE

Steps:

• Preheat the oven to 325°F. Lightly grease and flour a 10-inch Bundt or tube pan. Have all the ingredients at room temperature before you begin.
• Cream the sugar, butter, and salt in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
• Add the flour to the butter mixture in thirds, alternating with the cream and beginning and ending with the flour, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Add the vanilla and nutmeg and stir to combine.
• Spoon the batter into the prepared pan and spread evenly. Give the pan a rap on the counter to settle the batter and get rid of any air bubbles. Place the pan on the center rack of the oven and bake for 1 hour, undisturbed. Check the cake, rotate the pan, and bake for another 15 to 20 minutes, or until the cake is golden brown and a wooden skewer inserted in the center comes out clean.
• Remove the cake from the oven and cool in the pan for 15 to 20 minutes. Run a small knife around the outer and inner edges of the pan before turning the cake out onto a baking rack to cool. Slice and serve warm or at room temperature.
• This sticky-sweet treat brings out the kid in everyone, especially when served with a cool, tall glass of milk.
• Makes 1 sandwich
• Take 2 thin slices of Granny Foster's Simple Pound Cake (recipe above) and spread 1 slice with your favorite creamy caramel sauce. Sandwich the slices together and lightly coat the exterior of each with soft unsalted butter.
• Place the sandwich in a hot skillet and cook until the cake is toasted and light golden on both sides and the caramel is gooey and warm in the center. Serve warm topped with soft vanilla or dulce de leche ice cream.
• The first step in making most butter-based cakes, quick breads, and cookies is to cream butter and sugar until light and fluffy before beating in the eggs. This deceptively easy process-in which, essentially, lots of air is mixed into the batter-actually plays an important role in giving baked goods lots of lift and a nice, soft crumb. This is especially important in recipes like this pound cake, where eggs and air are the only leavening agents and must do all the "heavy lifting" on their own. Here's the idea: cream the butter and sugar on high speed until the texture turns from creamy and grainy to fluffy and smooth and the color lightens by a shade or two. This takes a good 3 minutes or more, so don't rush this part of the process. A general rule of thumb is that the more you beat the sugar, butter, and eggs, the better-but as soon as you add the flour, it's a completely different story. Once the flour is in the picture, the batter should be mixed as little as possible so it doesn't toughen.

GRANDMA'S SOUTHERN POUND CAKE...CIN

Steps:

• Preheat oven to 350 dF. Prepare pan by generously spraying with Bakers Joy non stick spray.
• In a medium bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• In a large bowl combine the butter and sugar. Beat in each egg one at a time until smooth.
• Add the lemon and vanilla.
• Gradually add the dry ingredients to the egg-sugar, lemon and vanilla mixture.
• Pour into prepared fluted tube (bundt) pan, loaf pan or tube pan.
• Bake at 350 dF for one hour (being sure you do not open oven door to look at cake until one hour has gone by).
• Test cake with a toothpick in center for doneness (toothpick should come out clean).
• When cake is done..cool on wire rack for a bit then turn out onto cake plate.
• While cake is cooling heat Raspberry Jam and pour over cake after it's removed from pan an on the cake plate. Then decorate with fresh Raspberries on top and around cake dish.
• *NOTE: If you are using sugar in the cake you will probably want to use regular Jam for your glaze instead of sugar-free. This is your choice. I also use a Jam called Fifty-50 sometimes. OR you can just dust with powdered sugar if you prefer it that way...however you make it, Enjoy!!!

GRANNY'S POUND CAKE

Steps:

• In LARGE bowl, cream butter and sugar.
• Add eggs, one at a time, and beat well.
• Slowly add flour and flavoring beat for 5 minutes.
• Pour into greased and floured tube or Bundt pan.
• Bake at 300° for 1 hour and 45 minutes.