#1037 - Cold Oven Pound Cake

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

2 sticks butter (softened)
4 eggs
1 1/2 cups white sugar
1/2 cup milk
1/2 tsp. salt
2 tsp. baking powder
2 cups sifted flour (measure before sifting)
1 tsp. vanilla
Domino's powdered sugar (optional)

In a mixer add butter and white sugar--beat. Add eggs--beat. Add salt, baking powder and milk--beat. Add flour and vanilla--beat. Once mixed beat on medium speed for 20 minutes, stopping only to scrape sides and bottom of mixer bowl occasionally. Pour batter into a greased bundt cake or tube cake pan. Place in COLD oven (DO NOT PREHEAT), then turn heat on to 350 degrees and bake for 1 hour. Cool completely, then dump it upside down on to a serving plate. Sprinkle with powdered sugar if you wish, or you can glaze it.

#543 - Peach Poundcake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla
3 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
3 cups diced peaches (whether you use fresh, canned or frozen, all should be at room temperature and then drained)
Domino's powdered sugar for dusting

In a mixer add butter, white sugar--beat. Add eggs one at a time--beat after each. Add almond extract and vanilla--beat. In a separate bowl combine flour, baking soda and salt--stir with a spoon. Add flour and sour cream to the butter mixture in the mixer--beat until smooth. Remove bowl from mixer and lightly fold in the diced peaches. Pour batter into a greased and floured 10" tube pan. Bake at 350 degrees for 55-65 minutes or until inserted toothpick comes out clean. Cool 15-20 minutes, then invert and dump on to a serving plate. Sprinkle the top with Domino's powdered sugar.

#137 - Pound Cake

(by Aunt Janie [McNevich] Baranowski)

1 pound Imperial margarine, softened
1 pound powdered sugar
6 eggs
3 cups unsifted cake flour

In a mixer, combine margarine, sugar and mix well. Add eggs and beat until creamy. Add flour 1 cup at a time and mix until smooth. Pour into two greased bread loaf pans. Bake at 350 degrees for 1 hour and 15 minutes. Test with a toothpick for doneness. Cool for 10-15 minutes. Use a knife to loosen the edges and dump on to cutting board to slice.

#103 - Pound Cake

(by Mitzie [Shade] Williams - friend)

1/2 cups chopped pecans (optional)
1 1/2 cups butter (softened) (or Parkay margarine)
1 - 8oz. Philly cream cheese (softened)
3 cups white sugar
6 eggs
3 cups sifted cake flour
1/4 tsp. salt
1 1/2 tsp. vanilla

Sprinkle chopped nuts into greased angel food cake pan. In a mixer, combine sugar, cream cheese and beat until fluffy. Add eggs one at a time, beating well after adding each egg. Add flour, salt, and vanilla. Beat until smooth. Pour batter into angel food cake pan. Bake at 325 degrees for 90 minutes. Cool in pan 10-15 minutes, then flip upside down to remove.