Tube pans and bundt pans are interchangeable only if the cups they hold are
the same. For example, I think most tubes and bundts are generally a
ten-cup size. However, I have a tube pan that is a 12-cup size.
Obviously--if I'm making a 12-cup bundt cake recipe, I couldn't use my
10-cup bundt pan but would have to transfer it to the 12-cup tube. Also, a
nylon knife is a really good knife to use to go around the pan to loosen
your cake before you turn it out on the cooling rack when the in-the-pan
cooling time has expired.
Dawnelle
----- Original Message -----
From: "Sherri Crum" <[email protected]>
To: <[email protected]>
Sent: Sunday, February 24, 2013 2:07 PM
Subject: [CnD] Two Cherry Pound Cake Recipes
Here are two different recipes for cherry pound cake which I found in
my files. I have not made them.
I think, though some of you who have more knowledge than I, that tube
pans and bundt pans are interchangeable.
CHERRY POUND CAKE
3 c. flour
2 c. sugar
1 c. shortening
1 c. buttermilk
5 eggs
1/2 tsp soda
1/2 tsp salt
1 c. nuts (walnuts or pecans)
1 med. Jar maraschino cherries
1 tsp vanilla
Cream sugar and shortening; add egg yolks. Then add flour, salt and
soda with milk. Add cherries and nuts. Beat egg whites and fold in;
add vanilla. Pour into stem pan and bake at dg300 for 1 hour.
ICING:
1 box confectioner's sugar
1 stick butter
Cherry juice from Cherries.
(Sorry there were no directions for the icing.)
**
CHERRY POUND CAKE
1 c. butter
1 8-oz. pkg. cream cheese
1 1/2 c. white sugar
1 1/2 tsp vanilla
4 eggs
2 c. sifted flour
1/4 c. sifted flour
1 c. drained cherries
3 tsp baking powder
Grease and flour 8 inch tube pan. Combine 1/4 cup flour with cherries.
Blend butter, sugar, cheese and vanilla. Add eggs one at a time, beat
well. Gradually add baking powder and two cups of flour (that were
sifted together). Fold floured cherries into batter. Pour into pan.
Bake at dg325 for 1 hour
20 minutes. Cool 5 minutes, then remove from pan.
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