ce Cream:
Combine the half-and-half and salt in a
Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/
Cut pound cake in half horizontally (or in 3 even
n a large bowl, mix pound cake dry ingredients; set aside.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Cream butter and sugar and add egg yolks, two at a time.
Fold in flour and stiffly beaten egg whites and cream.
Beat slowly and bake at 300\u00b0 to 350\u00b0 until brown.
Makes one pound cake.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
rumbly.
To make the pound cake: sift together the flours, baking
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
Cut pound cake in half lengthways.
Put fresh fruit in between cake.
Put top on.
Put Cool Whip over top and frost cake, then arrange fresh fruit on top of cake.
Slice a frozen loaf pound cake, thawed, horizontally in half. Spread soft style cream cheese on bottom layer; then top with preserves (your choice).
Replace top layer of cake.
Top with soft style cream cheese and melted preserves.
Slice thawed pound cake horizontally in half.
Spread soft cream cheese on bottom layer, then top with preserves.
Replace top layer.
Top with soft-style cream cheese and melted preserves.
Melt butter in a skillet on grill. Add sugar, lemon juice and rum flavoring.
Stir well.
Cook until sugar dissolves (2 to 3 minutes), stirring constantly. Add bananas and strawberries.
Cook until bananas are soft but not mushy (about 2 minutes).
Serve over pound cake or vanilla ice cream.
Makes 4 servings.
Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish.
In a bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in whipped topping.
Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies.
Layer with remaining cake, pudding mixture and cookies (dish will be full).
Refrigerate until serving.
For the Lemon Pound Cake:
Preheat oven to 325\
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate