|The Handmade Loaf|
|by Dan Lepard|
"The Handmade Loaf" is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe.
Results 1 - 10 of 93 for pound cake loaf
Result Page: 1
Cream butter and ... x 3 inch loaf pan. Bake at ... until a wooden stick comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Makes 1 loaf.
Cream sugar, butter ... flour a little at a time. Fold in sour cream. Pour into two loaf pans. Bake in a 325°F oven for about 1 hour and 15 minutes.
Cream butter and ... pan or two loaf pans and bake ... hour or until done. Note: Make sure all ingredients are at room temperature and don't over fill pans.
Cream butter and ... milk and beat 5 minutes. Stir in flavoring. Pour batter into greased and floured loaf pan. Bake at 325 degrees for 50 minutes. Cool.
Cream butter and ... and vanilla. Alternate milk and flour; add baking powder to flour. Beat very well. Place in loaf pan. Bake at 350 degrees for 1 hour.
Blend all ingredients ... scraping bowl occasionally. Pour into greased and floured loaf pan. Bake 65 to 70 minutes until toothpick is clean at 350 degrees.
Cut cake into 1/4 inch ... top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.
Cut cake crosswise into 8 ... reused). Let stand at room temperature about 2 hours or until set. Decorate as desired with decorator gel. Makes 16 cakes.
Cut cake while still frozen ... cake layer. Frost sides and top of cake with Cool Whip. Sprinkle with nuts or chocolate if desired. Chill before serving.
Slice cake horizontally into 5 ... plastic and freeze. Mix remaining topping with 1 tablespoon liqueur and serve as topping for cake. Slice thinly to serve.
Result Page: 1
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