Best 3 Mrs Rubys Pound Cake Recipes
In the realm of delectable desserts, Mrs. Ruby's Pound Cake stands as a culinary masterpiece, a testament to the enduring charm of classic baking. This dense, buttery cake, with its golden-brown crust and tender, moist crumb, has captivated taste buds for generations. Its simplicity belies a rich flavor profile, a harmonious balance of sugar, butter, eggs, and flour, elevated by the subtle hint of vanilla. This beloved recipe has been passed down through the years, cherished by families and celebrated for its comforting familiarity. As you embark on this culinary journey, you'll discover not just one, but a collection of pound cake recipes, each offering unique variations on a timeless classic. From the traditional to the delightfully decadent, these recipes cater to every palate, promising an unforgettable taste experience. Whether you prefer a classic pound cake, a decadent chocolate pound cake, or a flavorful lemon pound cake, you'll find the perfect recipe to satisfy your cravings. So, gather your ingredients, preheat your oven, and prepare to indulge in the irresistible allure of Mrs. Ruby's Pound Cake.
Here are our top 3 tried and tested recipes!
GRANDMA RUBY'S BUTTERMILK POUND CAKE
This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Provided by James Buddy Clower
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
- Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g
MRS. RUBY'S POUND CAKE
This is the perfect old fashioned pound cake.
Provided by Beth Carlton
Categories Cakes
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. All ingredients should be room temperature. Preheat oven to 325 degrees In a mixer cream together shortening and margarine then add sugar. Mix until well blended ,slowly add eggs one at a time. Blend with your mixer on medium for about 5 minutes. Sift together all your dry ingredients. Turn your mixer on low..slowly add your flour mixture. Alternate flour mixture and milk until well blended. After flour mixture & milk are mixed in, add vanilla and your desired flavoring. Turn up your mixer to medium and blend for another 5 min. Pour batter evenly into a large deep tube pan and bake at 325 degrees for 1hr then increase temperature to 350 and bake an additional 15min. or til done. Check for doneness with toothpick or knife. Insert into middle of cake, if it comes out clean it's done.
- 2. You can use any flavorings you like such as Almond, Butternut, Lemon, & Orange.
POUNDCAKE FILLED WITH FRESH RASPBERRIES
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams
Tips:
- Using all-purpose flour will result in a denser cake, while cake flour will produce a lighter, more tender texture.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a more moist cake.
- Don't overmix the batter once you add the flour. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Bake the cake in a preheated oven and don't open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Mrs. Ruby's Pound Cake is a classic Southern recipe that is sure to please everyone. With its simple ingredients and easy-to-follow instructions, it's a great recipe for beginner bakers. The cake is moist and flavorful, with a tender crumb and a slightly sweet glaze. Whether you're serving it for breakfast, lunch, or dessert, Mrs. Ruby's Pound Cake is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
