The Old Dominion

The Old Dominion is a simple classic with an amazing texture to the cake. I was introduced to the Old Dominion Pound Cake by a friend and Georgia Peach. I actually found two slightly different variations of this cake from Nordic Ware. The first variation uses 8 eggs (yes ocho) and is the recipe in this post. You have to fold beaten egg whites into the cake batter, which is a bit of a tricky task. Overall this is a fun cake to make if you have the time.

Recipe: Old Dominion Pound Cake

Ingredients:

2 1/4 cups sifted flour 

1 1/4 cups sugar

1/4 tsp. baking soda

1 1/2 cups butter, softened

2 tbsp. lemon juice

2 1/4 tsp. vanilla

8 eggs, separated

1/8 tsp. salt

1 cup sugar

1 1/2 tsp. cream of tartar

Directions:

Preheat oven to 325 degrees and spray a 12 cup Bundt pan with Baker's Joy.

In large bowl blend flour, 1 1/4 cup sugar and baking soda. Blend butter into flour mixture; add lemon juice and vanilla. At a low speed blend in egg yolks one at a time till blended.

In separate bowl, beat egg whites till frothy.

Next, add salt then gradually add 1 cup sugar with cream of tartar, beating well after each addition. Beat until soft peaks form.

Gently fold in beaten egg whites into cake batter. Pour into a greased and floured pan. Using a rubber spatula or knife gently cut through cake batter one or two times.

Bake at 325 degrees for 1 1/2 hours or until cake tests done. Do not open oven for the first hour of baking. Now turn off oven and leave cake in oven for 15 minutes, remove to cook in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling. Sprinkle with confectioner's sugar.

Enjoy!

   

Fab Lemon Yogurt Pound Cake

This recipe was forwarded to me by my friend aka the selector of great recipes (SGR for short). She picks out the recipes and forwards them to me to try. Another great pick! 


This fab, lemon yogurt pound cake reminds me of summer with it's refreshing tart and tangy flavor. I found this cake perfect with my morning coffee and could easily be dressed up with a dollop of whipped cream for dessert. This cake is delicious due to it's simplicity. Enjoy!

Recipe: Lemon Yogurt Pound Cake with Lemon Glaze

Recipe from: allrecipes.com

Ingredients:

• 2 1/4 cups sifted all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup CRISCO® Shortening
• 1 (8 ounce) container lemon yogurt
• 3 eggs
•  
• Lemon Glaze
• 2 lemons, juiced
• 1 cup Confectioners' sugar

Directions

1. Preheat oven to 325 degrees. Spray Bundt pan with Baker's Joy and set aside.
2. In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
4. In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.) I poured my glaze on the cake, due to not reading all the directions, and then sprinkled powdered sugar over the cake. In hindsight, I don't think the powdered sugar is necessary. 

Amount Per Serving (based on 16 servings)  Calories: 292 | Total Fat: 13.2g | Cholesterol: 40mg

 

OMG! Krispy Kreme Bread Pudding

Bread pudding by no means is a Bundt cake, but I just had to feature this one. From Paula Deen's Food Network show, Paula's Home Cooking, comes a bread pudding made with Krispy Kreme Doughnuts. OMG! This is super easy to prepare and definitely a crowd pleaser. Just save it for special occasions, you may need insulin and a cardiologist on standby.


Recipe: Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sacue

Recipe From: Paula Deen's Home Cooking on Food Network

Ingredients:

2 dozen Krispy Kreme Doughnuts

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 (4.5-ounce) cans fruit cocktail (undrained)

I used the tropical fruit cocktail. I have an issue with the grapes in the traditional fruit cocktail.

2 eggs, beaten

1 (9-ounce) box raisins

1 pinch salt

1 or 2 teaspoons ground cinnamon

Butter Rum Sauce, recipe follows

Directions:

Preheat oven to 350 degrees F.

Cube doughnuts into a large bowl.

Pour other ingredients on top of doughnuts and let soak for a few minutes. Mix all ingredients together until doughnuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. I found the 1 hour baking time too long. I would check the bread pudding after 40 minutes. 

Top with Butter Rum Sauce.


 Butter Rum Sauce:

1 stick butter

1 pound box confectioners' sugar

Rum, to taste. I used two shots.

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over Krispy Kreme Bread Pudding, then sprinkle with cinnamon. Mmm!