Pound Cake Croutons

If you ever happen to have left over pound cake at your house (ha ha ha) these are fabulous when served with Toasted Pecan Sauce (I'll post that recipe tomorrow!).


4 ½ inch slices pound cake, cut in ½ inch cubes (frozen or homemade)
Butter flavored cooking spray
3 T sugar
½ t cinnamon
Coat pound cake cubes with cooking spray. Combine sugar and cinnamon; sprinkle over cubes and toss gently to coat. Place on baking sheet and bake at 300 degrees for 15-30 minutes or until lightly browned, stirring frequently. Cool and store in air-tight container. Serve with Toasted Pecan Sauce.

Three Flavored Pound Cake

This recipe originally was for Five Flavored Pound Cake but it included lemon and butter flavorings and I just couldn't do that so I adjusted it a bit!



Cake:
1 cup margarine
2 cups sugar
4 eggs
1 cup buttermilk
½ t soda
3 cups flour
½ t salt
2 t almond extract
2 t vanilla extract
3 t coconut extract

Glaze:
1 cup powdered sugar
¼ cup margarine, melted
¼ cup lemon juice

Heat oven to 350 degrees. Cream margarine and sugar together with electric mixer until creamy. Add eggs one at a time, beating well after each addition. Stir soda into buttermilk, add alternately with flour and salt. Stir in flavorings. Pour batter into greased and floured 10 inch tube pan. Bake at 350 degrees for 50-60 minutes or until cake tests done. Cool 10 minutes; remove from pan and spoon on glaze.

Peach Pound Cake

3 cups flour
¼ t baking soda
¼ t salt
½ cup sour cream
1 t vanilla
1 t almond extract
1 cup butter or margarine
3 cups sugar
6 eggs
2 cups fresh or frozen peaches, chopped

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. In a medium bowl, combine flour, baking soda, and salt. In a small bowl, combine sour cream and vanilla and almond extract. In a large bowl, cream margarine and sugar; add eggs, beating well after each addition. Add sour cream mixture; beat well. Gradually add flour mixture, beating well; stir in peaches. Spoon into prepared pan. Bake for 75-80 minutes.



Tomorrow's Daily Special: Sour Cream Lemon Loaf Cake

Orange Pound Cake

1 box yellow cake mix
4 eggs
½ cup vegetable oil
½ cup water
1 (3 ounce) box lemon Jell-O
½ cup orange juice
½ cup sugar
½ cup powdered sugar

Preheat oven to 350 degrees. Butter and flour a bundt cake pan. In a large mixing bowl, combine cake mix, eggs, oil, water and Jell-O. Beat with mixer until smooth. Pour batter into prepared pan. Bake for 50 minutes. The cake may be a bit sunken in the middle. Allow to cool slightly, remove from pan and place on cake platter. While cake is cooling, in a small saucepan, combine orange juice and sugar. Stir constantly until sugar dissolves. Drizzle with topping while cake is still warm. Sprinkle with powdered sugar before serving.



Tomorrow's Daily Special: The Black Eyed Pea’s Cheese Broccoli Soup

Hershey Pound Cake

This is another of my mother's recipes. Her recipe actually calls for 8 five cent Hershey bars but since they don't sell those anymore, I figured out the equivalent for this recipe.

2 cups granulated sugar
2 sticks butter, softened
4 eggs
2 (5.5 ounce) cans chocolate syrup
7 (1.45 ounce) Hershey® bars, melted
1/4 t salt
2 1/2 cups flour
1/2 t baking soda
1 cup buttermilk
1 t vanilla
Powdered sugar

Preheat oven to 300 degrees. Cream sugar and butter; add eggs 1 at a time, beating well.
Add syrup and melted candy bars. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake for 1 1/2 hours. Cool in pan 10 minutes before removing. Sift confectioners' sugar over cooled cake.

Tomorrow's Daily Special: Eggnog Tea Bread