Ultimate Southern Pound Cake

This is the perfect cake for entertaining, Sunday suppers and special occasions. It’s unbelievably moist and great topped with vanilla ice cream and or strawberries! I could seriously eat this entire cake by myself in a short period of time. Luckily I have plenty of family and friends around so share it with.
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup butter flavored shortening
3 cups sugar
6 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup fresh Key Lime juice – leave out the lime juice for a plain vanilla pound cake

Key Lime Glaze
1-1/2 cups powdered sugar 10x
3 tablespoons fresh Key Lime Juice – substitute milk for lime juice for plain icing or leave off the icing all together!
1/2 teaspoon pure vanilla extract

Adapted from Southern Living.

Start by preheating your oven to 325° F then prepare your pan. I like to use a bundt pan with the recipe and I like using Baker’s Joy with flour. Spray your pan well to keep it from sticking.

In a bowl sift your flour, baking powder and salt then set aside.

In your mixer bowl, beat the softened butter and shortening at medium speed until creamy. Gradually and slowly add sugar, beating until light and fluffy.

Add your eggs one at a time, only beat eggs until barely blended.

Now you are ready to add the flour alternating with the milk but be sure to end with flour. Beat at low speed after adding flour or milk until combined.

Remove bowl from mixer and fold in the vanilla extract and lime juice. Fill your pan with the batter and now you are ready to bake.

Baking time will depend on your oven and the pan you use. My oven cooks fast and only took 1 hour and 2 minutes or until wooden tooth pick comes out clean. At my previous home, the oven took 1 hour and 12 minutes. Cool cake in pan on a wire rack for 10 to 15 minutes, remove from pan onto a wire rack for cooling.

Mix the Key Lime Glaze by whisking together the powdered sugar, 3 tablespoons of freshly squeezed Key Lime Juice and 1/2 teaspoon of vanilla extract. Drizzle over cake just before the cake is completely cooled.

This cake is delicious!

Most people can’t eat just one slice, if nothing else they ask for another to take home! Everyone will love this cake and want the recipe! 🙂

 

Do you have a favorite cake recipe? Share it with a link if you like!

I hope everyone has a great week!

 

Homemade Vanilla Bean Ice Cream

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Ooey Gooey

June 29, 2014

If you love Caramel Pie, this is the best ever, most delicious Carmel Pie ever! The recipe for this dessert is as easy to make as it is delicious! And today is your lucky day, this recipe only includes 5 ingredients but only two to make the pie, the others are garnishes and are optional!

Ooey Gooey Caramel Pie, that’s what O’Charley’s restaurant calls it and it is delicious. My recipe is the CopyCat recipe. I can remember when O’Charley’s first came to Greenville, SC back in the mid 1980’s. Their signature pie back then was this caramel pie and it still is today but it is not as good today as it was back then. They have changed the recipe and it is served nearly frozen. This copycat recipe is really delicious and ever so easy to make! 🙂

Most copycat recipes call for 2 cans of Eagle Brand Sweetened Condensed Milk but I use three so that the pie shell is completely full. If you have never made this pie, you won’t believe step one. Remove the labels from the Eagle Brand Milk cans, DO NOT OPEN the cans. Step two is to get your large pot, add water nearly to the top, then add the cans to the water. Place the pot on the stove on high for boiling the water.

Ingredients:
1 – large graham cracker crust
3 – cans Eagle Brand Condensed Milk
1 – can of Reddi-wip
1/2 cup Pecans
1 – 6 oz bag of Toll House Mini Semi-Sweet Chocolate Morsels

The Eagle Brand Milk cans need to boil for 3 hours.

VERY IMPORTANT: During the boiling process, water will quickly evaporate from the pot, be sure to add water often during the process so that the cans are always covered. I had to add water about ever 25 minutes. Be sure that the cans are always covered with water, cans have been known to explode if the cans are not kept covered with water.

Now, go find something to do while your Eagle Brand Milk is turning into the most creamy, decadent and rich caramel sauce you have ever tasted!

After 3 hours, I remove the pot from the heat and let the water and cans cool. If you open the cans while hot you are asking for trouble. The caramel will ooze out as soon as you pop the top and will burn you, might even hit your ceiling, trust me on this one. 🙂

In about an hour, remove the tops of the cans, be very careful, the caramel will still be extremely hot and can burn you. Pour the caramel into the pie crust and smooth out carefully to not break the crust with a spoon or spatula.

Place your pie into the refrigerator on a wire rack and let it chill for about two hours. DO not add the Reddi-wip until the pie is completely cold! We add the Reddi-wip to each slice as we cut the pie.

Once the pie is completely cooled, cut a slice, top with Reddi-wip, then garnish with a few chopped pecans and mini chocolate chip morsels! Or you can eat it plain too.

I am now ready to eat, it’s so easy to make and very delicious!

Add more whipped cream if you like. I hope you try this recipe, you will enjoy it a lot 🙂

 

Best ever, delicious Hot Fudge Cake

Be sure to check out my dessert recipes!

If you love to cook check out my handmade, Round Cutting Boards

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