Classic Pound Cake

Cake Ingredients
   5                    Eggs
   1/2 cup butter
   1      teaspoon      Vanilla
   2      cups          Sifted flour
   1 2/3  cups          Sugar

Directions
1.   Preheat oven to 350F or 180C degrees.

2.  Cream butter and sugar.  Add the eggs one at a time and alternate with the dry ingredients. 
Beat well after each addition.

3.  Pour into a greased loaf pan and cook for one hour and 15 minutes.

Cappuccino Pound Cake

Cake Ingredients
     3/4  Cup   Oil
     1/2  Cup   Honey
     1     Cup   Sugar
     4    Eggs
     1/2  Cup   Milk
     1/2  Cup    Sour cream
     1     Tablespoon    Creme de Cacao
     1     Tablespoon    Kahlua
     2     Cups    self raising      Flour
     1/2  Cup           Cocoa
     2     Teaspoons     Baking powder
     1     Teaspoon      bicarbonate soda
     1     Tablespoon    Instant coffee
     2     Teaspoons     Cinnamon
     1/4  Teaspoon      Nutmeg
     1/4  Teaspoon      Cloves
          

Directions
1.   Preheat oven to 325F or 170C.

2.   Mix all wet ingredients together and beat for 4 minutes with
electric mixer. Mix all dry ingredients together and add to wet mixture, mix well.

3.  Spread into greased and floured tube pan. Cook for 1 hour 10 minutes. 

COFFEE KAHLUA CREAM GLAZE
   1      Cup           Cream
   1      Teaspoon      Instant coffee
   2      Tablespoons   Sugar
   1      Tablespoon    Kahlua

Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cool cake.

Chocolate Chip Pound Cake

Cake Ingredients
     3/4  cup           Sugar
     2      large         Eggs
     2      teaspoons     Vanilla extract
     1/2 cup butter
     1/4  cup           Milk
     2      cups self raising flour
     1      teaspoon      Baking powder
     1/2  cup           Semisweet chocolate chips

Directions
1.  Preheat oven to 325F or 170C.  Butter and flour 9"x5"x3" loaf pan.  

2.  Beat sugar, eggs and vanilla in a large bowl until thick and blended. 

      Add butter and beat until well blended.  Beat in milk.  

3.  Mix flour and baking powder in a second bowl.  

4.  Add dry ingredients to butter mixture and stir just until blended. 

5.  Mix in chocolate chips.

6.  Spoon batter into prepared pan.  Cook for about one hour until your cake

      is light golden and tester inserted into center of cake comes out clean. 

7.  Transfer pan to cooling rack and cool for 10 mins.  

8.  Turn out cake onto rack and cool completely. 

(Can be prepared 1 day ahead.  Wrap in plastic and store at room temp).

Double Chocolate Pound Cake

Cake Ingredients
     1/2  cup           Butter or margarine Room temperature
     3/4  cup           Brown sugar
     3/4  cup   white sugar
   4    Squares unsweetened Chocolate -- melted
   4                       Eggs
   2 1/2  cups self raising flour
     1/2  teaspoon   bicarbonate soda
   1      cup            milk
   2      teaspoons  Vanilla
   1      cup            Chocolate chips coated in
   2      tablespns   plain flour

 Fresh sliced strawberries, for garnish 

Directions
 1. Preheat oven to 350F or 180C.  Cream butter with sugars until smooth and well blended.

 2. Add chocolate and eggs, one at a time. Beat until fluffy.

 3. Mix flour and bicarbonate soda. Add to creamed mixture.

 4. Blend in milk and vanilla, stir until smooth. Add chocolate chips.

 5. Turn batter into a well-greased and floured 10-inch tube baking pan.

 6. Cook for 40 to 50 minutes or until a cake tester comes out clean.

 7. Let cake cool in pan for a couple of minutes.

 8. Turn cake out of pan onto a wire rack. Cool completely.

 9. Garnish with fresh sliced strawberries or other berries.

 10. Serve with a dollop of whipping cream.

Fat-Free Pound Cake

Cake Ingredients
   1 cup  fat-free sour cream
   4       egg whites -- whipped
   1      tsp           vanilla
   1 1/2  cup  unbleached self raising flour
   1  cup  granulated sugar
     1/4  tsp           baking powder
     1/8  tsp           bicarbonate soda

Directions
1.  Preheat oven at 325F or 170C.  Prepare a 9 x 5 x 3" pan with cooking spray and flour;

2.  In a mixing bowl, combine sour cream, egg whites, and vanilla. 

3.  In another mixing bowl, combine flour, sugar, baking powder, and bicarbonate soda.

4.  Mix dry ingredients with wet ingredients just until moistened. Spread
mixture into prepared pan. Cook for 1 hour or until tester inserted comes out clean.

                   - - - - - - - - - - - - - - - - - - 

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container.  Seal, label
and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours.

Fresh Strawberry Pound Cake

Cake Ingredients
   1      package       white cake mix 
   1      cup           strawberries, fresh -- crushed
   1      package       strawberry gelatine powder (90 grams)
     1/2  cup           vegetable oil
   4                    eggs -- room temp
     Glaze:
     1/4  cup           butter or margarine
   3 1/2  cups   icing sugar
     1/4  cup           strawberries -- mashed

Directions
  1.  Preheat oven at 325F or 170C.  Prepare a 9 x 5 x 3" pan with cooking spray and flour;

2.  Combine cake ingredients together in bowl; mix for 3 minutes. 

3.  Pour into well-greased and floured tube pan. Cook for 45-55 minutes or until it tests done. 

4.  Cool in pan on rack for 10 minutes; remove to serving plate. 

5.  Combine glaze ingredients until smooth and then spread over the cake.  
You may freeze the cake without the glaze.

Marble-Swirl Pound Cake

Cake Ingredients
   2      cups          Sugar
   1      cup           Margarine -- softened
   3 1/2  cups    Self raising      Flour
   3      teaspoons     Baking powder
   1      cup           Orange juice
   2      teaspoons     Vanilla extract
   4                    Eggs
     1/4  cup           Cocoa

Directions
1.  Preheat oven to 350F or 180C degrees. Grease a 10-inch tube pan and set aside.

2.  In a large mixer bowl, beat sugar and margarine at low speed until blended. 
 Increase speed to high and beat until light and fluffy.  
Add remaining ingredients except cocoa and beat at low speed until well mixed,
 constantly scraping bowl with rubber spatula. 

3.  Increase speed to high and beat 4 minutes longer, occasionally scraping the bowl.

4.  Pour half the batter into tube pan.  Add cocoa to remaining batter and mix well. 
 Pour over white batter and swirl with large spoon to obtain marbled effect.

5.  Cook for 1 hour, or until toothpick inserted in center comes out clean.