1 - 10 of 46 for moist pound cake
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Cream 1 1/2 ... minutes or until cake tests done. Cool ... coconut flavoring. (I use frozen coconut and add just enough dry flaked coconut to make 7 ounces.)
Cream together butter, shortening and sugar. Add eggs one at a time, beating after each. Add flour and milk alternately. Add vanilla. Bake in lightly ...
Preheat oven to ... end with flour). Bake in a greased and floured tube cake pan at 300 degrees for 1 1/2 hours. Cool 10 minutes before dumping from pan.
Cream Crisco and butter. Add sugar. Beat well. Add eggs one at a time, and beat after each egg. Add flour and milk alternately ending up with flour. ...
Sift cake mix in large ... Mix 1 1/2 cups powdered sugar, juice of 2 lemons, plus grated lemon rind and 2 tablespoons melted butter. Pour over hot cake.
Mix and bake ... for 40 to 45 minutes until golden brown. Mix and bring to a boil. Pour over cake in pan as soon as it comes out of oven; let cool in pan.
Mix all ingredients well. Pour into greased pan. Bake at 350 degrees for 45 minutes. Mix well with mixer. Ice cake all over.
Cream butter, shortening and sugar together. Add eggs, one at a time and mix well. Add salt to flour. Add flour alternately with milk and vanilla. ...
Cream together butter, shortening and sugar; add eggs one at a time, beating after each. Add flour and milk alternately. Begin with flour and end ...
Cream butter, butter ... turn out onto cake plate. Combine 3/4 ... and 1 teaspoon almond flavoring in small saucepan. Boil 5 minutes. Pour over warm cake.
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