POUND CAKE MADE WITH POWDERED SUGAR RECIPES

Name: Powdered Sugar Pound Cake
Yield: 16-18
Ingredients: 1½ cups (¾ lb.) Challenge European Style Butter, at room temperature; 1 pound (3½ cups) unsifted powdered sugar; 6 large eggs; 1 teaspoon vanilla; 2¾ cups sifted cake flour; ¼ cup sliced almonds (optional)

POWDERED SUGAR POUND CAKE - CHALLENGE DAIRY

Powdered Sugar Pound Cake - Challenge Dairy image

Powdered sugar gives this pound cake a slightly more dense feel and provides a lighter character to its sweetness. It also draws out the rich vanilla and almond flavors. We love the subtle differences it makes.

Provided by Challenge Home Economist

Yield 16-18

Number Of Ingredients 6

Ingredients

1½ cups (¾ lb.) Challenge European Style Butter, at room temperature
1 pound (3½ cups) unsifted powdered sugar
6 large eggs
1 teaspoon vanilla
2¾ cups sifted cake flour
¼ cup sliced almonds (optional)

Steps:

Directions

POWDERED SUGAR POUND CAKE RECIPE | MYRECIPES

Powdered Sugar Pound Cake Recipe | MyRecipes image

With its fine crumb and almost candylike almond-studded shell, this is pound cake gone to fancy class--but still pound-cake-easy. A reader known only as G.L. from Bremerton, Washington, gave it to us in 1963, and we've served it over and over again at our staff parties since.

Provided by MyRecipes

Total Time 2 hours 45 minutes

Prep Time 1 hours 45 minutes

Yield Serves 16 (serving size: 1 slice)

Number Of Ingredients 6

Ingredients

¾ pound (1 1/2 cups) butter
1 pound (3 1/2 cups) powdered sugar, sifted
6 large eggs
1 teaspoon vanilla extract
2?¾ cups sifted cake flour
¼ cup sliced almonds

Steps:

Preheat oven to 300°. Beat butter in a large bowl with a mixer until creamy. Slowly add powdered sugar, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.
Heavily butter and flour a 10-in. (12-cup) plain or decorative tube pan; add almonds, then tilt pan to coat inside with nuts. Scrape batter into pan and smooth top.
Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.
Make ahead: Up to 2 days, airtight at room temperature.

Nutrition Facts : Calories 375 calories, CarbohydrateContent 44 g, CholesterolContent 127 mg, FatContent 21 g, FiberContent 0.5 g, ProteinContent 4.4 g, SaturatedFatContent 12 g, SodiumContent 155 mg

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