Delicious homemade pound cake recipe
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Date: 2020-05-27
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Comments and reviews: 7
Mary
I thoroughly enjoyed watching this video - you've made me a Finlandia Butter convert! HOWEVER, I would like to make you a convert, if you're going to bake with your Bundt pan! I do a lot of baking, have catered for years, yadda yadda, but you have GOT to try Baker's Joy! It's in an aerosol can in the baking aisle. Totally invented by someone who bakes! Cakes and other yummy things come out of the pan flawlessly! Try it! You'll be amazed!
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I thoroughly enjoyed watching this video - you've made me a Finlandia Butter convert! HOWEVER, I would like to make you a convert, if you're going to bake with your Bundt pan! I do a lot of baking, have catered for years, yadda yadda, but you have GOT to try Baker's Joy! It's in an aerosol can in the baking aisle. Totally invented by someone who bakes! Cakes and other yummy things come out of the pan flawlessly! Try it! You'll be amazed!
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Caitlyn
Originally, the only ingredients were: 1 lb Butter, 1 lb Sugar, 1 lb Eggs, 1 lb Flour. That's why it's called Pound Cake. The other ingredients recipes call for are to add flavor, or make it a little less dense, etc. This is the only recipe I use. A Cake from the original recipe really holds some booze, like Grand Marnier. SO GOOD!
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Originally, the only ingredients were: 1 lb Butter, 1 lb Sugar, 1 lb Eggs, 1 lb Flour. That's why it's called Pound Cake. The other ingredients recipes call for are to add flavor, or make it a little less dense, etc. This is the only recipe I use. A Cake from the original recipe really holds some booze, like Grand Marnier. SO GOOD!
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Markus
No idea if you will ever read this Sam, but you forgot a very important ingredient. A good pinch of salt (quater or half a teaspoon. Trust me. it makes the cake twice as good. You always say. use salt, not because we want to make it salty, but to make the other flavors pop. Same for baking. really.
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No idea if you will ever read this Sam, but you forgot a very important ingredient. A good pinch of salt (quater or half a teaspoon. Trust me. it makes the cake twice as good. You always say. use salt, not because we want to make it salty, but to make the other flavors pop. Same for baking. really.
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B.
Sam, every time you taste the food and comment on how delicious it tasted, I crack up! I wish I lived on the west coast! Love to meet you and the gang! Hi Max! You are the best! Keep talking, keep the comments coming! Never listen to those haters! You really are so important! Bea
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Sam, every time you taste the food and comment on how delicious it tasted, I crack up! I wish I lived on the west coast! Love to meet you and the gang! Hi Max! You are the best! Keep talking, keep the comments coming! Never listen to those haters! You really are so important! Bea
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Helen
Hello Sam - I made this cake for Easter Brunch and it did not get rave reviews. I followed the the recipe and instructions exactly - was a bit on the dry side-dang! Maybe next time I'll take it out of the oven at the 50 minute mark instead of 60.
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Hello Sam - I made this cake for Easter Brunch and it did not get rave reviews. I followed the the recipe and instructions exactly - was a bit on the dry side-dang! Maybe next time I'll take it out of the oven at the 50 minute mark instead of 60.
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Patti
Sam, always crack your eggs in a bowl first, there might be a bad one for example, they plop out one at a time, it's just a good practice. love your show. good entertainment
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Sam, always crack your eggs in a bowl first, there might be a bad one for example, they plop out one at a time, it's just a good practice. love your show. good entertainment
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hauntedbymyself
How do you not know to crack the eggs into a pitcher first. It's much easier to add them to the mixer and it insures you dont put abad egg in the mixture.
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How do you not know to crack the eggs into a pitcher first. It's much easier to add them to the mixer and it insures you dont put abad egg in the mixture.
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