Happy Wednesday, sweet friends! Yesterday I made the cutest little mini-bundt cakes and I can’t wait to show them to you! Come check out a simple pound cake recipe! I think you’ll like it!
Yesterday I was going to visit my parents and decided to bake them something special. My Dad has quite the sweet-tooth (as do I) so I thought he might like some pound cake. I’ve made this recipe before but it’s been years ago. And, I found the most adorable cake pan while I was shopping in Blowing Rock last week and couldn’t wait to use it. Here’s the cake pan. It’s by Nordic Ware and says it’s a 6 cup Bouquet Pan. Isn’t it the cutest?
Well, I’ve never made mini-bundt cakes and I wasn’t sure how long to cook them and on what temperature, so I googled it. It called for an oven temperature of 325 degrees and to cook for 20-25 minutes. FYI, it takes a lot longer. I tested mine after 25 minutes and the centers of the cakes were gooey. So, I ended up cooking mine for about 40 minutes. Then, when tested, the toothpick came out clean and the edges and bottoms were nicely toasted and crunchy. Just how my Dad likes it!
So, here is the recipe verbatim and I’ll tell you after the changes I made. (Recipe Credit goes to Cleo Brumble of Raleigh, NC from the Cookbook, Classic Corporate Cookery.)
COLD OVEN POUND CAKE
INGREDIENTS:
- 2 Sticks butter or margarine softened
- ½ cup crisco
- ½ teaspoon salt
- 1 cup sweet milk
- 3 cups sugar
- 5 eggs
- 3 cups plain flour, unsifted
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ¼ teaspoon almond extract
INSTRUCTIONS:
- Cream together butter and crisco in mixer
- Add sugar gradually
- Add eggs one at at time
- Mix baking powder, salt and flour
- Add alternately with milk and extracts
- Put in greased steeple pan
- Put in cold oven
- Turn oven to 325 degrees and bake 1 ½ hours.
NOTE: This recipe above is for one WHOLE COLD OVEN pound cake. (meaning you don’t preheat the oven.)
Here is what I did:
I preheated my oven to 325 degrees.
I made the same recipe as shown but I didn’t have any vanilla extract. I borrowed a teaspoon of vanilla flavoring from my sweet neighbor then realized I didn’t any lemon or almond extracts either. Not wanting to seem like a lame sort of baker with an inadequate kitchen, I was determined not to borrow the other extracts from Helen. (although I know she wouldn’t have minded!) I left out the almond extract since I figured ¼ of a teaspoon of anything wouldn’t really make a difference. I googled lemon extract substitute and discovered fresh squeezed lemon would do the trick. Instead of 1 teaspoon of lemon extract I added 2 teaspoons fresh squeezed lemon. I have to say fresh versus extract always sounds better.
Once my batter was made (and it tasted delicious) I sprayed my flower shaped bundt pan generously with Pam Cooking spray with flour. I filled each flower mold with approx. 1 cup of batter leaving about ½ inch space at the top for rising. And in they go!
I cooked the bundt-cakes for about 40 minutes. (or until a toothpick comes out clean.) As you can see the bottoms of the cakes are toasty, brown and crispy.
I inverted the bundt cakes onto a cookie sheet and they fell right out! Thank you, Pam.
I wanted the shape of the flowers to show since they are so pretty so I opted not to frost them, but to sprinkle some powdered sugar on top instead. I think they turned out perfectly! Really, how can a recipe go wrong with 2 sticks of butter, crisco AND 3 cups of sugar? I’m pretty sure it’s a good starting point!
So, I took two of them to my parents and in hind sight I wish I’d taken more. I think my Mother got a bite or two of hers and Dad ate the rest! I took one to Helen as a thank you for giving me the teaspoon of vanilla flavoring. I’m eating ½ of one as we speak, with my coffee.
I had about 2 cups or so of batter left, so I put it in a container in the refrigerator. I’m not sure how it will turn out if I try to use cold batter, but I feel like I should give it a try so I don’t waste it. Next time, I may try to make a lemon glaze or maybe a chocolate glaze to pour over the tops. What would you suggest? Let me know if you give this recipe a try. Either way, bundt cake or minis! I hope you have a lovely day! Thanks for stopping by! xoxo Dell
