Loaf Pound Cake – Chocolate Chips

LOAF POUND CAKE – CHOCOLATE CHIPS

Loaf Pound Cake – Chocolate Chips

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar (brown)

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup Chocolate Chips

Method

1.                  Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2.                  Add vanilla, then eggs, one at a time, beating well after each.

3.                  Sift together dry ingredients; stir in.

4.                  Fold in chocolate chips..

5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.

6.                  Sift confectioners’ sugar lightly on top.

Loaf Pound Cake – Chocolate Chips was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970.

https://drive.google.com/file/d/0B5WnHuJ90rZZZ1lLLW5vVmtkbWM/view?usp=sharing

Chocolate Chips
https://drive.google.com/file/d/0B5WnHuJ90rZZeG1TTG5ZSmdZXzg/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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shirleyannlouisepearman@gmail.com

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Cherry Pound Cake

  CHERRY POUND CAKE 

Cherry Pound Cake

Ingredients

1¼ cups butter, softened

2¾ cups granulated sugar

5 eggs

1 teaspoon almond extract

3 cups Robin Hood Original All Purpose Flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup PET Evaporated Milk

2 cups maraschino cherries, quartered, well drained

Icing Sugar

Method

1.                  Preheat oven to 350°F. 

2.                  Grease and flour a 12 cup Bundt or Tube pan.

3.                  Beat butter, sugar, eggs, and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.

4.                  Combine flour, baking powder and salt in medium bowl. 

5.                  Add dry ingredients alternately with evaporated milk to creamed mixture mixing lightly after each addition. 

6.                  Fold in cherries.

7.                  Turn batter into greased and floured 12-cup Bundt or Tube pan.

8.                  Bake in preheated oven for 55 minutes.

9.                  Cover loosely with foil, continue baking 15 to 20 minutes, until toothpick inserted in centre comes out clean. 

10.              Let cool in pan for 5 minutes; invert cake onto cooling rack and let cool completely.

11.              Dust with icing sugar just before serving.

Cherry Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from a leaflet named “Bake Holiday Memories with Robin Hood” provided in the Bermuda Royal Gazette by Butterfied & Vallis November 2014.

https://drive.google.com/file/d/0B5WnHuJ90rZZVWpVT3pFTDM1M0k/view?usp=sharing

  

THANK YOU!

ShirleyAnn Pearman

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http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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November 2014 Monthly Newsletter

RECIPE MARKETING

NOVEMBER 2014 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith 
Are Included In November 2014 Newsletter

Loaf Pound Cake 

Carrot Juice

Cheese Pizza Rolls And Sausage Rolls

Chocolate Peanut Barks

Cinnamon Currant Coffee Rolls

Golden Chiffon Cake

Orange Juice

Please click herewith for copy of newsletter:-

Newsletter November 2014

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------

Invite And Newsletter

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Recipe Directory And Newsletter

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Loaf Pound Cake

LOAF POUND CAKE

Loaf Pound Cake

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Method

1.                  Cream butter and peel ; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2.                  Add vanilla, then eggs, one at a time, beating well after each.

3.                  Sift together dry ingredients; stir in.

4.                  Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter. 

5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.

6.                  Sift confectioners’ sugar lightly on top.

Loaf Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970.

This document in its entirety is located here, with more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZZ1lLLW5vVmtkbWM/view?usp=sharing 

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products