Recipe: Try My Pomegranate Pound Cake for a Delicious Change of Pace!

My Pomegranate Pound Cake

Pomegranates might be considered a super fruit with all its antioxidants in helping keep your heart healthy and removing plaque from within blood vessels to better control cholesterol to even help in battling weight.  

Today, I thought to share a wonderful recipe of how to use those hundreds of arils that make up that red flesh in baking with my delicious Pomegranate Pound Cake. To give this unique fruit a special twist, I added grated orange peel as well as vanilla to the batter, which enhances this tender cake’s incredible flavor beyond belief. 

The most difficult part about making this cake is cutting through the fruit’s tough skin and scooping those seeds out. However, once you do then whipping this recipe together is easy. I do hope that you decide to make my recipe one day because it is a keeper!


My Pomegranate Pound Cake

3/4 cup of sugar
3 large eggs
3/4 cup of milk + 2 tablespoons of lemon to sour it
2 teaspoons of grated orange peel
2 teaspoons of vanilla extract
2-1/2 cups of sifted flour
1/4 teaspoon of salt
3/4 cup of pomegranate 
½ teaspoon of baking soda, leveled
6 tablespoons of butter


Cream the butter and sugar together thoroughly in your mixing bowl.  

Beat in your eggs, one at a time, until mixed through.

Add the measured baking soda to your combined milk and lemon juice and stir together. Set this aside for about a minute.

Start alternating between the dry ingredients of flour and salt with that of your milk mixture until everything is added.  

Stir in the pomegranate arils last through the batter.

You make one standard size bread loaf pan or two small loaf pans (about 7-3/8 x 3-5/8 x 2-1/4").  I like to make two small loaves and freeze one.

Pour your batter into a greased loaf pan or pans and bake in a 350-degree oven for about an hour, depending on how your oven is regulated.  

Test for doneness with a toothpick or cake tester to see if anything sticks.

ENJOY!

Recipe: Let Mary B. Tempt You With My Delectable Deluxe Pound Cake!

This is a piece of my Deluxe Pound Cake.

The thought of pound cake can make my mouth water.  I love everything about this type of cake from their fine texture, the way they keep and remain moist with age, the fact that they are less work since you don’t have to make icing, and best of all, how delicious they taste. You also have to appreciate how thinly they can slice when you are trying to limit your portions–that is, if you can, once you take your first bite.

The recipe that I have for you today is one of my all-time favorites.  This makes a big cake in your tube pan that has that same soft, fine-grained texture of one from the bakery that is buttery and bursting with a unique flavor due to several different extracts. You can probably use just vanilla flavoring, but adding some lemon and almond extracts really intensifies the flavor through every last crumb.  However, the real secret behind this pound cake to make it extra light is sifting the flour–not once, but three times.  

Unlike many other pound cakes, this has less sugar and eggs than some.  Trust me, but you will not miss anything except those additional calories.  Do try my recipe because I guarantee you will simply flip with delight once you taste it.

Mary B.’s Delectable Deluxe Pound Cake

2 cups of sugar
1 cup of butter
4 large eggs
3 cups of flour, sifted three times
2 teaspoons of baking powder, leveled 
1 cup of milk
1/4 teaspoon of salt
1 teaspoon of vanilla extract
½ teaspoon of almond extract
1 teaspoon of lemon extract

Cream your butter and sugar thoroughly first before adding the eggs, beating in one at a time.

Sift your flour, baking powder, and salt together three times before it will be ready to use.

Now alternate some of those sifted dry ingredients with the milk and extracts until you combine everything.

Pour into a greased and floured tube cake pan and bake in a 350-degree oven for about one hour or until a cake tester inserted comes out clean.  

Be sure to let your cake cool for ten minutes before attempting to remove it from your pan. Otherwise, you risk it breaking it apart.

ENJOY!

My Deluxe Pound Cake

Recipe: This Fabulous Marbled Pound Cake of Mine Is Hard to Resist!

Those of you that are regular readers might have noticed my passion for pound cakes.   I think what I love most about them is how well they keep compared to other cakes for staying moist and delectable without any frosting.

Today, I wanted to share another excellent one with you.  My Fabulous Marbled Pound Cake combines a fine textured yellow batter with an awesome chocolate one swirled through that produces a real taste sensation.

Unlike the other four recipes that I already told you about with my Marshmallow-Filled Pound Cake, Walnut-Coconut Pound Cake, Simply Marvelous Saturday Pound Cake (a brown sugar and pecan version that is sheer delight) and My Favorite Christmas Pound Cake (a celebration of flavors), this one is uniquely different but just as wonderful.

The next time that you are in the mood to bake, I do hope you will want to try this recipe because I think you'll love it. 

My Fabulous Marbled Pound Cake

1-1/4 cups of soft butter or margarine (not spread)
5 large eggs
2-1/2 cups of flour
1/4 teaspoon of salt
2-1/2 cups of sugar
1-1/4 teaspoons of baking powder, leveled
1 cup of milk
2-1/2 teaspoons of vanilla extract
1/3 cup of unsweetened cocoa

Cream the butter with the sugar with your electric mixture, gradually adding as you thoroughly mix the two.

Beat one egg in at a time until well combined.

Sift the flour, baking powder and salt together.

Add the dry ingredients alternately with the milk and vanilla to the creamed mixture.

Remove two cups of the batter.  Then add the unsweetened cocoa and stir through.

Grease and flour a 10-inch tube pan.

Start pouring some light batter in the prepared tube pan, then the chocolate batter, then yellow batter until everything is combined.

Bake in a 325-degree oven for about one hour and ten minutes, depending on how your oven is regulated.  Check with a slender knife or cake tester to see if anything sticks. 

Allow this pound cake to remain in the pan for about ten minutes before attempting to remove it.  If you try to take it out of the pan too soon, you risk the cake breaking apart.   Waiting this short amount of time guarantees a better chance of baking success.

ENJOY!

My Favorite Christmas Pound Cake Is Joy From the Oven!

Today I want to share a very special holiday treat with this pound cake.  My Favorite Christmas Pound Cake is moist with a fine crumb texture and is delectable with more extract flavorings than I normally use in one recipe and sour cream.   What pumps up the flavor even more is apricot brandy, which adds that special touch of flavor-magic to this recipe.

I usually use a margarine (but never spread) when I need to cream the sugar when baking. However, this is one time I prefer using butter for this particular recipe.  You can use vegetable shortening or butter flavored shortening, but butter seems to bring a richer taste to this cake.

You don't need any frosting on my cake since it is delicious just as it is.  Nonetheless, if you usually like to frost your pound cake, a thin orange glaze is also quite good.

I hope you get a chance to try my recipe sometime over the holidays because I think you'll love it as much as I do.

My Favorite Christmas Pound Cake

3 cups of sugar
1 cup of butter or vegetable shortening
6 large eggs
3 cups of flour
1/4 teaspoon of baking soda, leveled
1/4 teaspoon of salt
1 cup of sour cream
1 tablespoon of orange extract
1/2 tablespoon of rum extract or rum
1/2 tablespoon of lemon extract
1/2 tablespoon of vanilla extract
1 teaspoon almond extract
1/2 cup apricot brandy

Sift the flour with the baking soda and salt in a mixing bowl.

In another mixing bowl, cream the sugar with the butter with your electric mixer thoroughly.

Add eggs, one at a time, beating each to mix well into the batter.

Add the sour cream, all the extracts, and the brandy next and beat through to combine.

Pour into a greased and floured tube pan.

Bake in a 325-degree oven for about one to one hour and fifteen minutes, depending on how your oven is regulated.  Test to see if done with a cake tester to see if anything sticks.

ENJOY!

My Easy Walnut Coconut Pound Cake Will Leave You Smiling!

This winter storm will keep a lot of you inside so what better way to spend the time than baking something delicious? The recipe that I want to share is  for a moist coconut cake stuffed with added goodness from chopped walnuts and coconut flakes that you will enjoy. 

Once you inhale that heavenly aroma of coconut escaping from the oven, you might think you’re in a bakery for how yummy it smells.

I suggest gathering your ingredients and lining up everything you need before beginning. This little bit of preparation simplifies this recipe because it is basically measuring, sifting, and mixing together. 

If you have power and the ingredients on hand, I do hope you stay safe inside and try this recipe! 

My Easy Walnut Coconut Pound Cake

2 cups of sugar
1 cup of canola oil
3 cups of flour
4 large eggs, beaten
1/2 teaspoon of baking soda
1 cup of buttermilk or sour milk
1/2 teaspoon of baking powder
1 cup of chopped walnuts
2-1/2 teaspoons of coconut extract
1 teaspoon of vanilla extract
1 cup of flaked coconut

Beat the sugar, oil, and eggs (one at a time) in your mixing bowl until well combined.

Sift together the  flour, baking soda, and baking powder and add these dry ingredients alternately with the buttermilk or sour milk, mixing after each addition.

Stir in your chopped walnuts, coconut flakes and coconut extract.

Grease a tube cake or bundt pan and bake in a 325 degree oven for about a hour and maybe five or six minutes more.  Insert your cake tester, toothpick, or a thin knife to test it anything sticks. 

Be sure to leave in the pan for at least five minutes before attempting to remove once it comes out of the oven.  If you try to take it out too soon, you risk it breaking.

ENJOY!

Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla & Pure Lemon Extracts Review + My Wickedly Delicious Lemon Pound Cake Recipe + GIVEAWAY!--Ends February 13, 2012

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

This is the Nielsen-Massey Vanillas prize that you can win!

Since I was sent the Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla and their Pure Lemon Extracts plus their A Century of Flavor cookbook for this review and giveaway,  I made my Wickedly Delicious Pound Cake in two delicious varieties.  I made one in lemon and another with their Bourbon Vanilla instead of my regular vanilla.

Sometimes, I make this recipe as a plain vanilla cake and was curious what their Bourbon Vanilla would do to enhance an already fabulous tasting cake. This extract turned something already delicious into beyond description with the added intensified mingling of pure vanilla and bourbon, a perfect marriage for this fine-grained pound cake!  

My guess is their cold extraction process is how they get the most flavor out of those certified organic vanilla beans.  

Later that week, I made another pound cake using my same recipe.  This time I turned it into lemon in this recipe that I am featuring.  Even though I use pure lemon extract, I didn't expect too much difference.  And yet, the lemon taste was multiplied to new extremes with Nielsen-Massey Vanillas Pure Lemon Extract.

I do hope you try my pound cake because it is wickedly delicious either way you make it!

My Wickedly Delicious Lemon Pound Cake

My Wickedly Delicious Lemon Pound Cake

3/4 cup of a margarine
2 cups of sugar
3 eggs
3 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of buttermilk or sour milk
1 teaspoon of Nielsen-Massey Vanillas Pure Lemon Extract 
1 tablespoon of lemon juice

Cream margarine with sugar.  Add the eggs, one at a time.  Sift flour, salt, and soda.  Add to the creamed mixture alternating with buttermilk or sour milk.  Add the lemon juice and extract last.  Pour into a greased 10-inch tube pan and bake for about one hour or until a toothpick inserted comes out clean.

Lemon Glaze:

1/4 cup margarine
1 cup of confectioners' sugar
juice of 1 lemon or a few tablespoons of bottled to beat and drizzle as the topping.


Wickedly Delicious Bourbon Vanilla Pound Cake

The only thing different is to take out the lemon juice, lemon extract, and substitute one teaspoon of Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla Extract for the cake batter when making this version.

Bourbon Vanilla Glaze

Follow the above glaze except add three tablespoons of milk in place of the lemon juice and add one teaspoon of Madagascar Bourbon Pure Vanilla Extract.

I do suggest trying their products and see for yourself how much better your recipes will turn.  To find out where to buy Nielsen-Massey Vanillas products, then click here.

Thanks to Nielsen-Massey Vanillas, one lucky Nuts 4 Stuff reader in the United States or Canada wins a bottle of  Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla Extract ($7 value), a bottle of Pure Lemon Extract ($7 value), and  A Century of Flavor hardcover cookbook with the company's best recipes from their 100 year history ($27.95 value) for a total of $41.95!

Both Are Mandatory To Enter:

1. You must follow me on Google Friends Connect before any of your entries will count.  If you already follow, then tell me the name you follow me by in a comment and email (if not in your profile)--in a comment.

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Leave a separate comment for each entry.  Be sure you include your email address inside your comment so I can contact you if you win.   This giveaway is only open to residents of the United States and Canada.  Do follow the rules because I check entries.   Be alert that if you attempt to enter using multiple identities will be grounds for disqualification. 

This giveaway ends February 13, 2012 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.