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I am in need of a  delicious pound cake recipe.  I am going to make a sculpted pirate ship cake also want opinions on whether to use a filling in a sculpted cake and if so what kind of filling.  Any help is greatly appreciated.  Or does anyone recommend a different kind of cake?  Thanks

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I have a wonderful pound cake recipe.  it's called an amish half a pound cake.

Amish Half-a-Pound Cake

A moist, dense cake… everything a pound cake aspires to be. Delicious straight out of the oven or later from the fridge. Plain or with fruit. Simply scrumptious.

From Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite... by Marcia Adams:

Amish Half-a-Pound Cake

2 c. all-purpose flour, sifted 11⁄2 c. sugar 4 eggs, at room temperature 2 tsp. vanilla extract 2 tsp. baking powder 1⁄2 tsp. salt 1⁄2 c. milk 1⁄4 tsp. ground mace, rounded 1 c. butter, partially softened (2 sticks)

In a large bowl, combine all the ingredients at once, beating them together on medium speed for 20 minutes.

Pour the batter into a well-greased 10-inch tube pan and place in a cold oven.

Set the oven temperature to 350º F and bake for just 1 hour.

Remove the cake from the oven, immediately invert onto a wire rack, and tip it out. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin, sharp knife and give the cake pan a good whack on the countertop to shake the cake loose.

Cool completely before serving.

I love this cake and so do my friends.  hope you enjoy.

Thank you so much it sounds delicious!!  Do you ever use a filling between the layers?



faith brandstetter said:

I have a wonderful pond cake recipe.  it's called an amish half a pound cake.

Amish Half-a-Pound Cake

A moist, dense cake… everything a pound cake aspires to be. Delicious straight out of the oven or later from the fridge. Plain or with fruit. Simply scrumptious.

From Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite... by Marcia Adams:

Amish Half-a-Pound Cake

2 c. all-purpose flour, sifted 11⁄2 c. sugar 4 eggs, at room temperature 2 tsp. vanilla extract 2 tsp. baking powder 1⁄2 tsp. salt 1⁄2 c. milk 1⁄4 tsp. ground mace, rounded 1 c. butter, partially softened (2 sticks)

In a large bowl, combine all the ingredients at once, beating them together on medium speed for 20 minutes.

Pour the batter into a well-greased 10-inch tube pan and place in a cold oven.

Set the oven temperature to 350º F and bake for just 1 hour.

Remove the cake from the oven, immediately invert onto a wire rack, and tip it out. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin, sharp knife and give the cake pan a good whack on the countertop to shake the cake loose.

Cool completely before serving.

I love this cake and so do my friends.  hope you enjoy.

I have not.  My friends have threatened me with bodily harm if I change even one thing.  I have thought of putting a chocolate ganache on it but haven't wanted to be injured by friends and family hahhaha.  I have served it with berries or bananas with a touch of whipped cream and it was yummy so maybe a fruit or chocolate filling.  I usually just dust it with powdered sugar.  let me know how it works out.  follow the directions exactly or it doesn't come out except I add a little bit more vanilla (I usually double it).

Thank you so much it sounds delicious!!  Do you ever use a filling between the layers?



faith brandstetter said:

I have a wonderful pond cake recipe.  it's called an amish half a pound cake.

Amish Half-a-Pound Cake

A moist, dense cake… everything a pound cake aspires to be. Delicious straight out of the oven or later from the fridge. Plain or with fruit. Simply scrumptious.

From Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite... by Marcia Adams:

Amish Half-a-Pound Cake

2 c. all-purpose flour, sifted 11⁄2 c. sugar 4 eggs, at room temperature 2 tsp. vanilla extract 2 tsp. baking powder 1⁄2 tsp. salt 1⁄2 c. milk 1⁄4 tsp. ground mace, rounded 1 c. butter, partially softened (2 sticks)

In a large bowl, combine all the ingredients at once, beating them together on medium speed for 20 minutes.

Pour the batter into a well-greased 10-inch tube pan and place in a cold oven.

Set the oven temperature to 350º F and bake for just 1 hour.

Remove the cake from the oven, immediately invert onto a wire rack, and tip it out. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin, sharp knife and give the cake pan a good whack on the countertop to shake the cake loose.

Cool completely before serving.

I love this cake and so do my friends.  hope you enjoy.

I'm certainly not going to interfere with Faith's recipe!  My only thought was, presumably if you are making a ship, you will be stacking some cake in places to get a higher level?  If so, you will need something to stick the layers together, so I would put a flavoured buttercream of some sort there.

Im trying thé recipe at this moment! What if thé oven is fan assisted ? Does temp lower?

I think you reduce the temperature by about 30 degrees Niska.  You may need to reduce the cooking time too, so keep an eye on your cake (hope this answer is not too late!)

Well i left thé Time and heat! And prob thé best looking cake ive ever seen!!! Lol! Tarte! Well Will tell u later but looking fab xxx thanks

haha - good advice from me then (not!).  Glad it came out OK.

Niska said:

Well i left thé Time and heat! And prob thé best looking cake ive ever seen!!! Lol! Tarte! Well Will tell u later but looking fab xxx thanks


Katy Nott said:

haha - good advice from me then (not!).  Glad it came out OK.

Niska said:

Well i left thé Time and heat! And prob thé best looking cake ive ever seen!!! Lol! Tarte! Well Will tell u later but looking fab xxx thanks
Ah thank u anyway lol. If it was a disaster! Would have used your advice lol maybe nxt Time

I have several pound cake recipes.  After I read this recipe Faith posted it seemed familiar.  I dug out a old menonite cookbook I had, and there was a recipe in there almost exactly the same. Made it many times. Forgot all about it till I read this post. Guess that means I have too many cookbooks!!!!    I made notes beside the recipe to change up the flavor instead of using just vanilla.  I  have baked this cake using coconut extract with added flaked coconut,  lemon extract with added lemon zest, cherry extract with added dried cherries.  This pound cake is so versatile,  you can use your imagination as far as flavors/extracts & tasty additions.      :o)

That's really good to know June - I might just save this one!

June Kowalczyk said:

I have several pound cake recipes.  After I read this recipe Faith posted it seemed familiar.  I dug out a old menonite cookbook I had, and there was a recipe in there almost exactly the same. Made it many times. Forgot all about it till I read this post. Guess that means I have too many cookbooks!!!!    I made notes beside the recipe to change up the flavor instead of using just vanilla.  I  have baked this cake using coconut extract with added flaked coconut,  lemon extract with added lemon zest, cherry extract with added dried cherries.  This pound cake is so versatile,  you can use your imagination as far as flavors/extracts & tasty additions.      :o)

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