The Ultimate Guide To Making Delicious Stock's Pound Cakes

The Ultimate Guide To Making Delicious Stock's Pound Cakes

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Stock's Pound Cakes Capt'n Chucky's Crab Cake Co. Huntingdon Valley, PA
Stock's Pound Cakes Capt'n Chucky's Crab Cake Co. Huntingdon Valley, PA from captnchuckyshuntingdonvalley.com

Introduction

If you love the taste of pound cake, you’re in for a treat! Stock’s Pound Cakes are delightfully sweet and fluffy cakes that are perfect for any occasion. Whether you’re looking for a dessert to share at a family gathering or an afternoon treat for yourself, Stock’s Pound Cakes are sure to hit the spot. Read on to discover all the secrets to making the perfect Stock’s Pound Cake.

Classic Stock’s Pound Cake Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1/2 cup milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  3. In a separate bowl, sift together the flour, baking powder and salt. Gradually stir the dry ingredients into the creamed mixture alternately with the milk. Pour batter into the prepared loaf pan.
  4. Bake for 45 minutes to 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 slice, Calories: 250, Fat: 12g, Saturated Fat: 7g, Cholesterol: 75mg, Sodium: 220mg, Carbohydrates: 32g, Fiber: 1g, Sugar: 18g, Protein: 4g.

Tips:

  • Make sure to use room temperature ingredients so the batter will be light and fluffy.
  • For an extra boost of flavor, add in some chopped nuts or dried fruit to the batter.
  • For a more intense almond flavor, you can use almond extract in place of the vanilla extract.
  • To keep the cake from drying out, wrap it in plastic wrap and store at room temperature.

Notes:

This recipe can easily be doubled if you need to make a larger cake.

Serving Suggestions:

Serve Stock’s Pound Cake with a dollop of whipped cream and a sprinkle of chopped nuts for an extra special treat.

Frequently Asked Questions:

  • What can I use in place of butter in this recipe?
  • Can I use self-rising flour instead of all-purpose flour?

You can use margarine or shortening in place of the butter, and you can use self-rising flour in place of the all-purpose flour, just omit the baking powder and salt.

Chocolate Chip Stock’s Pound Cake Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1/2 cup milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  3. In a separate bowl, sift together the flour, baking powder and salt. Gradually stir the dry ingredients into the creamed mixture alternately with the milk. Fold in the chocolate chips. Pour batter into the prepared loaf pan.
  4. Bake for 45 minutes to 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 slice, Calories: 320, Fat: 16g, Saturated Fat: 10g, Cholesterol: 95mg, Sodium: 250mg, Carbohydrates: 39g, Fiber: 2g, Sugar: 22g, Protein: 5g.

Tips:

  • Make sure to use room temperature ingredients so the batter will be light and fluffy.
  • For a more intense chocolate flavor, you can use milk or dark chocolate chips.
  • For an extra boost of flavor, add in some chopped nuts or dried fruit to the batter.
  • To keep the cake from drying out, wrap it in plastic wrap and store at room temperature.

Notes:

This recipe can easily be doubled if you need to make a larger cake.

Serving Suggestions:

Serve Chocolate Chip Stock’s Pound Cake with a scoop of ice cream for an extra special treat.

Frequently Asked Questions:

  • What can I use in place of butter in this recipe?
  • Can I use self-rising flour instead of all-purpose flour?

You can use margarine or shortening in place of the butter, and you can use self-rising flour in place of the all-purpose flour, just omit the baking powder and salt.

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