MILLION DOLLAR POUND CAKE

MILLION DOLLAR POUND CAKE Recipe
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Recipe Rating:
 13 Ratings
Categories: Cakes, Quick & Easy, For Kids, Vegetarian
Keyword: Pound Cake
Serves: 12 servings
Prep Time:
Cook Time:

Ingredients

CAKE
1 lb butter, softened
3 c sugar
6 large eggs
4 c all purpose flour
3/4 c milk
1 tsp vanilla extract
1 tsp almond extract
ORANGE GLAZE (MAKES ABOUT 1/2
CUP)
1 1/2 c powdered sugar
2 Tbsp orange juice
Pinched by Sayzon, and 1,036 more.
Full Flavored
Lubbock, TX (pop. 229,573)
PennyLJ55
Member Since Jan 2012
 
 
 
 
 
 
penny's Notes:

This incredible pound cake is one in a million. That's why they call it a Million Dollar Pound Cake! Made from a few basic ingredients you probably always have on hand, this pound cake recipe surely takes the cake!



**This delicious recipe comes from Mr. Food.

 

Directions

1
Preheat oven to 300 degrees F.
Grease and flour a 10-inch tube or Bundt pan.
2
In a large bowl, cream the butter;
gradually add sugar, beating with an electric mixer on medium speed until light and fluffy.
3
Add eggs one at a time, beating after each addition.
Gradually add flour alternately with milk, beginning and ending with flour and mixing well after each addition.
Mix in almond and vanilla extracts.
4
Pour batter into pan and bake 1 hour and 40 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan 10 to 15 minutes then remove to a wire rack.
5
Orange Glaze:
In a small bowl, combine confectioners' sugar and orange juice with a wire whisk until smooth.

Drizzle over cooled Million Dollar Pound Cake, or almost any cool or room temperature cake or cookies.
Comments

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user penny jordan PennyLJ55
penny jordan [PennyLJ55] has shared this recipe with discussion groups:
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jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
Mar 17, 2012
Thanks Penny I am going to another family reuion tomarrow and was taking my cake called Good Pound Cake (not on here) but did not have any crisco so I was excited you posted your pound cake and it did not call for the crisco. Thanks again I am making it right now. I will post after it is done tired and true if it is lol just joking I know it will be
CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Mar 17, 2012
Sounds wonderful, I love a good pound cake anytime.
gaynel
Mar 17, 2012
like pound cake with strawberries all over it and a scoop of vanilla ice cream. can't have it any more but do cherish the delicious memories !! this cake looks great.
jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
Mar 17, 2012
Penny I have made the cake and will say it is very rich and moist. I give it 5 stars and tried & true family tested. With the fresh strawberries on top it will be gone. I did not glaze with the orange because I new I was serving fresh strawberries to go with the pound cake. Also Penny I was afraid to make it without adding salt and baking powder. Do you make it without? Well I added it to be on the safe side alot of money to have it not bake up. Thanks
user jamie Beecham jamie4cakes
I tried this recipe and say it's Family Tested & Approved!
gaynel
Mar 17, 2012
you need the baking powder for the chemistry to work in baking this, just know from experience. :)
AuntBeaBea
Brittney Eury AuntBeaBea
 
 
 
 
 
 
Mar 17, 2012
A lot of older pound cake recipes don't call for baking powder or soda and are considered a heavy dense cake but I agree they have a better texture if baking powder is added. For this recipe I would add 1/2-1 tsp salt and 1-11/2 tsp baking powder....just my thoughts.
jamie4cakes
jamie Beecham jamie4cakes
 
 
 
 
 
 
 
 
Mar 17, 2012
Brittney I added 1/2 salt and 1tsp baking powder the cake is absolutely the best one I have ever made or eaten. It is moist not the common dry pound cake you usually see. You can eat it without the glaze it is wonderful I wanted to be on the safe side I remember the cake boss saying 2 weeks ago on Rachal Ray you have to have salt and baking powder in all purpose or cake flower to leaven the cake. Penny I hope you are not upset with me if I am wrong I am sorry just wanted to be safe about the cake rising
PennyLJ55
penny jordan PennyLJ55
 
 
 
 
 
 
Mar 17, 2012
I haven't made this one...but the reason that I think it doesn't call for salt is because unless a recipe doesn't call for unsalted butter...I figure that means go ahead and use salted ...which would put plenty of salt in it...(Useing a pound of the stuff)OMG!...the baking soda...I have no idea about...I guess I just figured the chef that wrote the recipe knew what they were doing...LOL...No problem with me...I didn't even notice when I was writing up the recipe...think I was sleepy... :) ... It just sounded wonderful ...I knew better than to bake it...It has way too many calories and carbs for this diabetic!...Have a GREAT DAY!...
user Vanessa "Nikita"... Kitkat777
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
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sweetdebi
Debi Sweet sweetdebi
 
 
 
 
Apr 2, 2012
This is my "go to " poundcake recipe. I originally got the recipe from Southetn Living and it states that step 1 it to beat the butter from 1 to 7 minutes because this is very important for the cake to rise. Step 2 creaming the butter and sugar WELL is also important. I have never had to add salt or baking powder and I always use unsalted butter. Volume always exceeds even my tube pan. Then it falls to exactly where it should be. I use the butter glaze and it has never had a negativeresponse ;)

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