CAST IRON POUND CAKE PAN RECIPES

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KENTUCKY POUND CAKE | LODGE CAST IRON



Kentucky Pound Cake | Lodge Cast Iron image

This cake quick to put together thanks to the self-rising flour, tangy-sweet from the pineapple, with a brown sugar fudge glaze to set it off. 

Provided by Susan Reid

Prep Time 20 minutes

Cook Time 65 minutes

Yield 12 - 16

Number Of Ingredients 12

1, 8 ounce of can crushed pineapple in juice, divided
2 cups of self-rising flour
1½ cups of sugar
3 of large eggs
¾ cup of vegetable oil
2 teaspoons of vanilla extract
½ cup of toasted chopped pecans
¼ cup of diced pecans
2 tablespoons of butter
of pinch of salt
¼ cup of brown sugar
2 tablespoons of pineapple juice

Steps:

  • Preheat the oven to 325 degrees F. Grease a cast iron loaf pan and line with parchment. 
  • Strain 2 tablespoons of juice from the pineapple and reserve for the frosting. 
  • Whisk together the self-rising flour and sugar. In a separate bowl or large measuring cup, whisk together the eggs, oil, and vanilla. Add to the flour mixture and mix until combined. Stir in the toasted pecans and crushed pineapple and its remaining juice. 
  • Transfer the batter to the prepared pan. Bake for 65-70 minutes, tenting with foil at 45 minutes. When a paring knife inserted in the center comes out clean, the cake is done. Remove from the oven and cool in the pan for 30 minutes. Use the parchment to lift the cake out of the pan, and return to the rack or a put on a serving plate. 
  • Place the pecans, butter, and salt in a small saucepan. Cook over medium heat until the pecans are fragrant. Add the brown sugar and pineapple juice and cook, stirring frequently, until the sugar dissolves. Stop stirring and let the mixture boil for 3-4 minutes until the bubbles are about ¼ inches across and the mixture looks creamy. 

THE OLD-FASHIONED WAY: CAST-IRON BAKED POUND CAKE | THE ...



The Old-Fashioned Way: Cast-Iron Baked Pound Cake | The ... image

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Provided by THEGOLDENDISH.COM

Prep Time 0 minutes

Cook Time 0 minutes

Yield 10 to 12

Number Of Ingredients 7

8 ounces (2 sticks) butter, extra for greasing the pan, at room temperature
Pinch kosher salt
3 cups sugar
6 large eggs, at room temperature
3 cups sifted all-purp0ose flour (sifted before measuring)
1 cup heavy cream, refrigerated or at room temperature
Scant tablespoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees.
  • Affix the rack in the center position in the oven. Generously grease the cast iron pan with the extra softened butter.
  • Beat the butter and salt in a large bowl of a stand mixer and beat, using the paddle attachment, at medium low speed until it’s creamy.
  • Gradually add the sugar, mixing it in on medium-low speed. Increase speed to medium and beat until pale in color, about 1 minute.
  • Reduce the speed to medium low and add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
  • One medium low speed start adding the flour, one third at a time. After the first addition, add half the cream, beating it in well. Mix in another third of flour followed by the rest of the cream. On medium low speed add the vanilla and scrape down the sides of the bowl. Turn the batter into the prepared pan.
  • Bake until the top is golden brown and crackly, about 65 to 75 minutes. A toothpick inserted should come out clean. Remove the pan to a rack and cool at least 1 hour.
  • When ready to unmold, run a knife around the perimeter of the pan, giving the pan a good shake. Invert the cake onto a cooling rack and invert again to so that the cake rests top side up. Allow to cool for at least another hour before serving. It will store well in a cake saver or tightly covered cake stand with dome top or wrap in foil for extra long keeping (about 5 days). The cake improves with buttery flavor the day after making but is also delicious served the same day as baking.

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Sep 11, 2021 · I just poured the batter in the buttered pan, placed it in a 325-degree oven, and set my mental timer for about 1 hour. The cake was done in 65 to 70 minutes. If you bake it in a tube pan, it will take 75 to 80 minutes, as that pan is taller. So, cast iron pan cakes bake more quickly, I learned.
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Feb 28, 2018 · Affix the rack in the center position in the oven. Generously grease the cast iron pan with the extra softened butter. Beat the butter and salt in a large bowl of a stand mixer and beat, using the paddle attachment, at medium low speed until it’s creamy. Gradually add the sugar, mixing it in on medium-low speed.
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