Pound Cake — MomStart

Tasty Treat Thursday Taste of The Islands Trifle Recipe

April 21, 2011 By Momstart 4 Comments

For this recipe I made my own pound cake because I love having a hand in what I make, if you prefer, use 1 – 10.75oz Sara Lee pound cake instead of making your own. If you want to make your own, here is my recipe:

Taste-of-the-Islands Trifle Recipe

Pound Cake Recipe

INGREDIENTS
1 cup salted butter, softened or melted
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
1½ cups all-purpose flour
1 cup milk

DIRECTIONS

1. Preheat oven to 350^oF. Grease and butter a loaf pan.

2. Prepare your Kitchen Aid Stand Mixer with the Flat Beater attachment. In mixer bowl cream together butter and sugar.

3. When completely creamed keep mixer running, drop in eggs one at a time. Then add in baking powder and vanilla.

4. Mix in flour and milk alternatively in ½ cup increments; starting and ending with flour.

5. Pour in prepared loaf pan and set into preheated oven. Cook for 60-90 minutes. If top is golden brown but inserted toothpick is emerging wet then cover with aluminum foil and continue to bake. Toothpick should come out clean and top should be golden brown. Allow cake to cool.

I also made my own caramel sauce because it’s easy:

Caramel Sauce Recipe

INGREDIENTS
1 cup unsalted butter
2 cups light brown sugar
¼ cup milk
1 teaspoon vanilla extract

DIRECTIONS

1. In a saucepan combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

So for my husband’s work anniversary it’s custom for the employees to bring a pound of eatables (typically M&M, Skittles, Hot Tamales, gum balls) to work to share and celebrate. In the past of course I haven’t allowed my husband to bring these things. I rather just make something myself … so I have!

I can’t remember all the anniversaries, but what I can remember:
3 – 3 dozen cupcakes
4 – 4 dozen chocolate chip cookies
5 – 5 lands on a cake made into a Candy Land game board
6 – 6 layer chocolate cake
7 – 7 layer dip

8 – That is this year. I made an eight element trifle – pound cake, caramel, coconut whipped cream, bananas, pineapple, toasted coconut, macadamia nuts, and banana whipped cream.

Taste-of-the-Islands Trifle

1 – Pound Cake
1 – 8oz can Dole pineapple tidbits in juice
1 – 3.4oz package instant coconut cream pudding
1 cup heavy whipping cream
¹/₃ cup sour cream
¼ cup powdered sugar
2 teaspoons coconut extract, divided
1 cup caramel
3 bananas
1 cup shredded sweetened coconut
¹/₃ cup macadamia nuts, finely chopped

1. Preheat oven to 300^oF.

2. Open Dole canned pineapple and drain juices into a bowl. Slice banana into 1/4” thick medallions and place in juice. Set both pineapple and banana aside.

3. Place coconut onto a jelly roll pan and cook in preheated oven for 20 minutes. Every 5 minutes mix around to evenly toast and not burn coconut. Set coconut aside.

4. Prepare your Kitchen Aid Stand Mixer with whisk attachment. Into mixer bowl place pudding mix, creams, sugar, and coconut extract. Whip on medium-high speed until stiff peaks form. Set aside.

5. Cut cake into 1-inch cubes.

6. Mix together pineapple, coconut, bananas and macadamia nuts.

7. Layer trifle in trifle dish or individual glass dishes – cake, caramel, cream, fruit mix, cream, cake. Garnish as desired with any reserved cream and fruits and nuts.

8. Keep chilled until serving.

Filed Under: recipe, Summer Tagged With: Caramel Sauce Recipe, Pound Cake, recipe, Taste of the Islands Trifle, Tasty Treat Thursday

Nutella Pound Cake Recipe

April 16, 2011 By Momstart 5 Comments

I recently met Paula from Bell’alimento who mentioned that she had a blog all about using Nutella. So I had to go visit her site when I was having a Nutella breakfast party with other moms for lots of recipe ideas. From one site to another I found something, one of the recipes I found that I set my heart on trying to make was the Nutella Pound Cake Recipe. My only issue with the recipe was that I used the wrong type of pan and a lot of the mixture fell out into the oven and it was a big stinking smoking mess, oh it’s always an adventure of some kind when I’m cooking in the kitchen. Anyways the recipe is originally by Deborah Mele and I wanted to share it with you all here with any changes I may have made as I was cooking it.

Nutella Pound Cake Recipe:

1 1/2 cups all-purpose flour
4 large eggs
3 Teaspoons Pure Vanilla Extract (an extra teaspoon than the original recipe)
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Sticks Butter (softened)
1 1/4 Cups sugar
3/4 cup Nutella (1/4 more than what the original recipe called)
3 heaping Tablespoons Unsweetened Cocoa Powder

Directions:

Preheat the oven to 325 degrees.
Lightly grease a 9 x 5 pan.
Combine the butter and sugar until fluffy in a mixer. Then add the eggs one at a time, then add the vanilla.
Mix together all of the dry ingredients (flour, baking powder, salt) Then combine it with the egg mixture.
Remove 1/3 of the mixture and add the cocoa and the nutella.
Pour half of the remaining mixture into your pan, then place the nutella mixture into your pan, then top with the remaining mixture. You can swirl it all together as much or as little as you like. I prefer less.

Bake the cake for about an hour or until the knife comes out clean. Cool for 15 minutes then remove from the pan.

It’s a really great recipe and everyone who tried it really seemed to like it. I suggest for best results eat with a spoonful of nutella.

Filed Under: recipe Tagged With: Nutella, Pound Cake, recipe

Tasty Treat Thursday Apple Pie Bread Pudding Recipe

February 24, 2011 By Momstart 12 Comments

By Summer,

Apple Pie Bread Pudding

I wanted to take two of my husband’s favorite things and combine them. Since Louise had some Sara Lee coupons for Mom Start from her recent post; she gave me some and I used them to purchase 2 large pound cake loaves. I don’t mind making treats semi-homemade (I’m not Wonder Woman!). Sara Lee’s All Butter Pound Cakes are made with high fructose corn syrup, and I’ve eliminated high fructose corn syrup from our home; but FYI, these cakes contain it. I doubled this recipe to send to work.

Oh and this is another great way to celebrate Pound Cake Day on March 3rd.

WARE
CorningWare 3-qt Oblong Baking Dish (9×12)
large mixing bowl
small mixing bowl
large plastic or wood stirring spoon
small sauce pan (2x or wash and reuse for pudding and sauce)
whisk (2x or wash and reuse for pudding and sauce)

INGREDIENTS
- PUDDING –
1 loaf (16oz) Sara Lee’s All Butter Pound Cake – Cut lengthwise in quarters, in half height wise, and in desired sizes widthwise.
¼ cup Sun-Maid Organic raisins
2 cup chunk cut apples, desired size – I used apples from my trees in the backyard and don’t know what kind they are, but use what you like. Also you can peel your apples; I kept the peels on for some nutrition.
1 cup brown sugar
1¾ cup milk – I use local. For me (in the Seattle area) that’s Smith Brothers Farms… so good!
¼ cup butter
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¹/₈ teaspoon (or a pinch) ground cloves
½ teaspoon vanilla extract
2 eggs, beaten
- SAUCE –
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup butter
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350^oF (175^oC). Grease CorningWare Dish.
2. PUDDING – In a large bowl, combine pound cake, raisins, and apples.
3. PUDDING – In a small saucepan over medium heat melt together butter and brown sugar. Stir milk slowly to create a smooth caramel sauce. Pour over bread mixture in bowl. Pour bread mixture into prepared dish.
4. PUDDING – In a small mixing bowl, whisk together cinnamon, nutmeg, cloves, vanilla, and eggs. Pour over bread mixture.
5. Bake in preheated oven 40-50 minutes; or until center is set, apples are tender, and top is golden brown.
6. SAUCE – While pudding is baking, mix together sugars and butter on medium heat until well combined. Stir in milk slowly. Bring to a rolling boil then remove from heat. Add 1 teaspoon vanilla.
7. Remove pudding from oven and serve directly from the cooking dish. Pour desired amount of sauce over pudding.

About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living.

Filed Under: recipe, Summer Tagged With: Apple Pie Bread Pudding, Pound Cake, recipe, sara lee, Summer, Tasty Treat Thursday

Celebrate Pound Cake Day on March 4th with Sara Lee S’mores Squares

February 13, 2011 By Momstart 290 Comments

March 4th is National Pound Cake Day and we’ve already started celebrating at our house. Now, March 4th may seem like it is forever away but time travels so quickly it will be here before you know it. In order to celebrate it properly, I felt we should show you how it’s done. First, you need to get your hands on some pound cake. We chose to use Sara Lee’s frozen All Butter Pound Cake that is ready in 10 minutes.

Then we used their S’mores Pound cake Squares and I varied in the directions just a little bit here and there but the end result was yummy, it was even yummier the next day. I would describe the next day as a delicious decadent chocolate cake doughnut with marshmallow crème. MMM.

S’mores Pound Cake Squares Recipe:

Ingredients:

1 Sara Lee® Frozen Pound Cake, thawed
2 cups miniature marshmallows (I probably only used 1 cup as I didn’t measure)
1 cup semi-sweet chocolate chips (I didn’t measure the chocolate chips so it was probably closer to 2 cups)
½ cup chopped peanuts (I didn’t use the peanuts)

Directions:

Preheat oven to 400°F.
Spray a 13×9-inch baking pan with no-stick cooking spray. Cut pound cake into 15 slices. Place in the bottom of a 13×9-inch baking pan cutting to fit, if needed.
Sprinkle marshmallows, chocolate chips and peanuts evenly over pound cake.
Bake for 8-10 minutes or until marshmallows are melted and lightly toasted.
Cool; cut into squares.

I didn’t follow the directions. I cut the pound cake into squares instead of slices as you can see above. Then I baked those squares for 10 minutes. Then I placed those squares in a glass baking dish and I covered with a layer of chocolate chips and French Vanilla Marshmallows. Then I repeated the process until I used up all of the pound cake. I cooked for about 15 minutes because it took longer the way I had it layered for it to brown all the way.

If you follow their directions to the T I imagine you’ll have a much more photogenic S’mores Pound Cake Square than I do have pictured here. But in my book, looks are always deceiving as things taste much better than they look.

Now Sara Lee would like for my readers to all have a fun Pound Cake Day on March 4th as well. So to celebrate we are giving away 10 coupons.

Enter to Win:

1 of 10 Free Sara Lee Sweet Goods Product Coupons

To Enter:

Share with us in the comments one way you could liven up your pound cake.

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This giveaway ends February 28th. Sara Lee provided me with coupons to use for this post. All rules can be found under giveaway rules.