When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Making Delicious Pound Cakes

Ah yes, yee olí homemade and healthy pound cake recipes! I make this very British comment because the cake was said to have originated in merry olí England, and was very popular by the mid 1700s.

This cake gets its name from the original cakes consisting of a pound each of butter, sugar and flour. Many eggs were added to cut the butter but nothing could cut the calories. (Maybe thatís why the ladies all wore hoop skirts and bustles back then.) By the 1800s, it is interesting to note, most bakers measured in weight, not volume as is common today. Leavening, (as in adding yeast to make bread rise) for these cakes of old was done by creaming the butter and sugar together, then whipping the eggs till white and frothy. When added to the mixture, the poor baker stirred (by hand) one hundred strokes. This gave the cake sufficient aeration; making it rise to a nice fluffy height in the baking pan. Modern day cooks cheat when making Pound Cake by using electric mixers, and adding baking soda.

This pound cake is NOT, I repeat NOT a cake for beginners, or the faint of heart. It takes patience and concentration. If you have distractions, such as small children, DO NOT attempt to make this cake without a baby sitter.

After creaming all the butter, sugar and eggs together; one has to SLOWLY mix in the dry ingredients, being careful to scrape the sides of the bowl often, making sure to thoroughly combine all ingredients. If you over-beat the mixture, it will make a hard cake when baked, but if you under-beat, the cake will not rise sufficiently. The pan, (especially if it's a Bundt pan) must be well greased because the high sugar content makes the pound cake stick easily.

If you find a pound cake recipe you are willing to tackle, go ahead with my blessing. You are far braver than I, for I have never baked a Pound Cake. Not because I donít like it but rather, because I prefer SUCCESS in baking. Frayed nerves, and a hard, flat cake containing all those expensive ingredients doesn't sound like a fun day in the kitchen to this olí girl. I donít even have a good Pound Cake recipe to pass along, but if you are adventurous and find a recipe youíd like to tackle, be my guest!

If you own a delicious pound cake recipe that you have successfully baked in the past, send it along to this website and we may just post it for others to try their hand.

Happy baking with Granny TamÖ

E-mail This Pound Cakes Delicious Homemade and Healthy to a Friend


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68į to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get ďcoolĒ butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!