I make Pound Cake for One. I weigh my egg and add the rest of the ingredients by weight. This works because the Original Pound Cake recipe was a pound of each ingredient, 1 lb of flour, 1 lb of butter, 1 lb of sugar, 1 lb of eggs, salt and vanilla, no milk. You can add anything you wish or substitute ingredients, too. Volume measures: 3 c flour, 2 c butter, 2 c sugar 6-9 eggs (depending on size), 1 tsp salt, 1 tsp vanilla. It is easier to down size by using the weight. Weight: 456 g flour, 456 g butter, 456 g sugar, 456 g eggs, 1 tsp salt, 1 tsp vanilla. For One Serving: my eggs weigh 59 g per egg and the rest of the ingredients I use the same weight. Bake at 350 F till the top starts to brown. You can use a toaster oven, counter top oven or even an Air Fryer. By the way the ingredients do not have to be measured to exact weight or proportions, close is good enough as you can see with the measurements of Pam's recipe compared to the pound/volume per ingredient recipe. It all works and produces an excellent cake no matter if you are exact or "somewhere in the ball park". It's a very forgiving recipe. The sky is the limit when it comes to additions.
Wow! Very cool! I had no idea about the backstory and your explanation of weight and volume is excellent. I've been timid to try pound cake but my mom used to make it all the time. However, she always did the big cakes in the "pound cake" pan like above. What vessel do you use for your mini ones? I would love to do that for me and wife.
@@louclarke2338 - mini bread or bundt. My mini bread pan measures 2 3/4 x 5 3/8 x 1 3/4" H and the bundt is 3 3/4 x 1 7/8" H. All measurements are the inside measurement at the top of the pan.
@@JD_JR - mini bread or bundt. My mini bread pan measures 2 3/4 x 5 3/8 x 1 3/4" H and the bundt is 3 3/4 x 1 7/8" H. All measurements are the inside measurement at the top of the pan.
I made this pound cake and it is wonderful. I am from Alabama so I’ve eaten my share of delicious pound cakes. This ranks in the top three. Thanks so much for sharing!!! I love your channel.
I must say that I have made and eaten my share of pound cakes, but never a brown sugar pecan one! I think I need to make this for the next family get-together. Thanks for sharing the recipe.
I learned how to make a sourdough starter from wild caught yeast from your videos. I make sourdough bread almost every week. My starter is still going strong, but I really don't t like throwing away the discard, as it seems wasteful. I found several ways to use the discard. My favorite is sourdough discard brownies. I make them all the time, however not with consistent results. My last batch was the best yet. The recipe I found uses chocolate chips and I never have those on hand, so I've been trying to get the right consistency. I can't wait to try the brown sugar pound cake, it looks delicious! Thank you so much for sharing your knowledge!
Did the dentists stand on the corner in Winslow, Arizone? LOL, couldn't help myself; what a beautiful cake, making it this weekend for our Memorial day cookout.
I love your brown sugar-pecan idea! My favorite flavors! I’m starting to see lots of recipes on YT with all brown sugar instead of half white/half brown, or all white. I’ve been doing this for years. Another note: I make my own vanilla & always at least double the vanilla in any recipe. It’s easy to buy a decent quantity of vanilla beans online, then submerge them in vodka for about 6 months. Wa La! Vanilla extract! It’s also a good way to store vanilla beans so they don’t dry out. Also, when using a vanilla bean, rinse off the used leftover bean & put it in your vanilla jar.
This sounds so delicious but, I don't think I'd be able to eat it. I probably need a babysitter so I wouldn't eat it all, or make sure it's going out that door after I took my piece. Thanks for the cool idea. Blessings be yours
Hi Pam and Jim. 🌹I think I heard you mention in a recent video that the propane stove you use for canning BTU’s are so high (15,000), it couldn’t be used except for canning at high altitudes (13 - 15). I went back through your videos trying to find that segment, but I couldn’t locate it. We also have an induction stove and bought a propane camp stove to be able to can safely (years ago, before we knew of your videos). Our altitude is lower than yours so we only need to use 10 PSI. Would you please clarify? Is 15,000 BTU’s too high for canning at 10 PSI? Thank you. I have an electric pressure cooker canner, so I have never tried canning on the Camp Chef as yet for canning. But, we if the grid went down, I had planned to do so. Thank you for all the excellent informative videos. Also, would a diffuser possibly help on the propane stove?
I think you need to find a cook stove that matches the requirements for your canner. Camp Chef has 30K BTUs for its burners. When I heat the water (at medium ) for our 23QT Presto, place our jars into it when it is steaming, lid it, wait for the 10 minutes of steam, and put the weight on the vent, and wait for it to reach pressure (13-15 PSI--start your processing time), and then turn it to low and adjust as necessary to make sure it does not go below 13 or over 15 PSI). You cannot just set it and expect that it will be ok and walk away. If it is a windy day, I have to check on the flame to make sure it does not blow out and fall below 13 PSI. The other problem is since there is no propane gage on the tank, I have to be watching for that too. Also, if the pressure falls below 13 PSI (like to 9-10--this happened to us once), you have to start your processing time all over again after you vent for your 10 minutes of steam, put your weight on again, get it up to pressure, and monitor your PSI. Jim
Thank you Pam and Jim for sharing your knowledge. I have a question are you using powdered milk and fresh milk (wet). If so are you using one cup of powdered milk and one cup of fresh milk? Thank you again.
Careful on that ladder, Jim! Anyone done this type of recipe with powdered butter? Is the method for creaming sugars and eggs with the butter different?
@@cynthiafisher9907 If you're consuming more than about 20 carbs per day.. then you're trashing your health.. I can assure you that 1) Nobody that makes that cake will eat one tiny slice every 3 days.. 2) SUGAR OF ANY KIND IS TOTALLY GARBAGE FOR YOUR HEALTH FACT/PERIOD. Seriously.. people should stop eating this stuff..IT' REALLY REALLY BAD FOR YOUR HEALTH.. You all dont notice this when you're young, but the prolonged consumption of this stuff is catching up to all of us and right around that age of about 40.. now your body has to fight all that damage from consuming that stuff, and now the fact that your body is aging at a faster rate.. it's making the correction far more difficult. And in many instances.. most people wont bother. We should stop promoting these kinds of foods.
I made this pound cake and it is wonderful. I am from Alabama so I’ve eaten my share of delicious pound cakes. This ranks in the top three. Thanks so much for sharing!!! I love your channel.
I make Pound Cake for One. I weigh my egg and add the rest of the ingredients by weight. This works because the Original Pound Cake recipe was a pound of each ingredient, 1 lb of flour, 1 lb of butter, 1 lb of sugar, 1 lb of eggs, salt and vanilla, no milk. You can add anything you wish or substitute ingredients, too. Volume measures: 3 c flour, 2 c butter, 2 c sugar 6-9 eggs (depending on size), 1 tsp salt, 1 tsp vanilla. It is easier to down size by using the weight. Weight: 456 g flour, 456 g butter, 456 g sugar, 456 g eggs, 1 tsp salt, 1 tsp vanilla. For One Serving: my eggs weigh 59 g per egg and the rest of the ingredients I use the same weight. Bake at 350 F till the top starts to brown. You can use a toaster oven, counter top oven or even an Air Fryer. By the way the ingredients do not have to be measured to exact weight or proportions, close is good enough as you can see with the measurements of Pam's recipe compared to the pound/volume per ingredient recipe. It all works and produces an excellent cake no matter if you are exact or "somewhere in the ball park". It's a very forgiving recipe. The sky is the limit when it comes to additions.
Wow! Very cool! I had no idea about the backstory and your explanation of weight and volume is excellent.
I've been timid to try pound cake but my mom used to make it all the time. However, she always did the big cakes in the "pound cake" pan like above. What vessel do you use for your mini ones? I would love to do that for me and wife.
What size of pan do you use for the one serving size?
@@louclarke2338 - mini bread or bundt. My mini bread pan measures 2 3/4 x 5 3/8 x 1 3/4" H and the bundt is 3 3/4 x 1 7/8" H. All measurements are the inside measurement at the top of the pan.
@@JD_JR - mini bread or bundt. My mini bread pan measures 2 3/4 x 5 3/8 x 1 3/4" H and the bundt is 3 3/4 x 1 7/8" H. All measurements are the inside measurement at the top of the pan.
Thanks! I’ll try it.
I made this pound cake and it is wonderful. I am from Alabama so I’ve eaten my share of delicious pound cakes. This ranks in the top three. Thanks so much for sharing!!! I love your channel.
Thanks for your very kind comments. We are happy that for your pound cake successes. Jim
I must say that I have made and eaten my share of pound cakes, but never a brown sugar pecan one! I think I need to make this for the next family get-together. Thanks for sharing the recipe.
Hi, Jim & Pam! Thank you for sharing this recipe. It looks so rich! Be even more decadent and add a small scoop of vanilla ice cream! 😊
I learned how to make a sourdough starter from wild caught yeast from your videos. I make sourdough bread almost every week. My starter is still going strong, but I really don't t like throwing away the discard, as it seems wasteful. I found several ways to use the discard. My favorite is sourdough discard brownies. I make them all the time, however not with consistent results. My last batch was the best yet. The recipe I found uses chocolate chips and I never have those on hand, so I've been trying to get the right consistency. I can't wait to try the brown sugar pound cake, it looks delicious! Thank you so much for sharing your knowledge!
That sounds fantastic! Let us know how your brown sugar experiment goes. Jim
I really enjoyed the pound cake recipes! Thank you!😊
Wow what a beautiful blouse! Looks like spring ! Thanks for your hard work!
Did the dentists stand on the corner in Winslow, Arizone? LOL, couldn't help myself; what a beautiful cake, making it this weekend for our Memorial day cookout.
Pam and Jim: Thanks for sharing these wonderful recipes. I look forward to what is coming next.
Glad you like them! Jim
This sounds good!
I love your brown sugar-pecan idea! My favorite flavors! I’m starting to see lots of recipes on YT with all brown sugar instead of half white/half brown, or all white. I’ve been doing this for years. Another note: I make my own vanilla & always at least double the vanilla in any recipe. It’s easy to buy a decent quantity of vanilla beans online, then submerge them in vodka for about 6 months. Wa La! Vanilla extract! It’s also a good way to store vanilla beans so they don’t dry out. Also, when using a vanilla bean, rinse off the used leftover bean & put it in your vanilla jar.
Wow! Thanks for the information. Jim
Where can you get that mixer!? Looks incredible
It is in our Amazon store (Ankarsrum Stand Mixer 7.4 QT: See Food Preservation and Processing Tools near the top of the list). Jim
Looks yummy
Oh sounds yummy!
This sounds so delicious but, I don't think I'd be able to eat it. I probably need a babysitter so I wouldn't eat it all, or make sure it's going out that door after I took my piece.
Thanks for the cool idea.
Blessings be yours
Make it in several smaller pans and freeze them! It’s nice to have a company-ready desert on stand-by.
Yum now you really got my attention, my brown sugar went yard
I must try this in Alabama 😂
Yummo
Hi Pam and Jim. 🌹I think I heard you mention in a recent video that the propane stove you use for canning BTU’s are so high (15,000), it couldn’t be used except for canning at high altitudes (13 - 15). I went back through your videos trying to find that segment, but I couldn’t locate it. We also have an induction stove and bought a propane camp stove to be able to can safely (years ago, before we knew of your videos). Our altitude is lower than yours so we only need to use 10 PSI. Would you please clarify? Is 15,000 BTU’s too high for canning at 10 PSI? Thank you. I have an electric pressure cooker canner, so I have never tried canning on the Camp Chef as yet for canning. But, we if the grid went down, I had planned to do so. Thank you for all the excellent informative videos. Also, would a diffuser possibly help on the propane stove?
I think you need to find a cook stove that matches the requirements for your canner. Camp Chef has 30K BTUs for its burners. When I heat the water (at medium ) for our 23QT Presto, place our jars into it when it is steaming, lid it, wait for the 10 minutes of steam, and put the weight on the vent, and wait for it to reach pressure (13-15 PSI--start your processing time), and then turn it to low and adjust as necessary to make sure it does not go below 13 or over 15 PSI). You cannot just set it and expect that it will be ok and walk away. If it is a windy day, I have to check on the flame to make sure it does not blow out and fall below 13 PSI. The other problem is since there is no propane gage on the tank, I have to be watching for that too. Also, if the pressure falls below 13 PSI (like to 9-10--this happened to us once), you have to start your processing time all over again after you vent for your 10 minutes of steam, put your weight on again, get it up to pressure, and monitor your PSI. Jim
@@RoseRedHomestead Thanks Jim. Is 30,000 BTU’s too high for a canner that need 10 PSI? How do I find this out?
Thank you Pam and Jim for sharing your knowledge. I have a question are you using powdered milk and fresh milk (wet). If so are you using one cup of powdered milk and one cup of fresh milk? Thank you again.
Both! Jim
@@RoseRedHomestead thank you so much
Leave a like please n thank you ❤
Hi Rose Red could you do a Banana recipe area id love to see your Banana Bread and other desserts you could make with Banana's in long term storage
Pam what about muffins so they could be frozen?
Yes. For more specific information, you could do a Google search. Jim
Pam, you have lots of new shirts. From where did you purchase them? I am losing weight and need a few new things.
Amazon
Careful on that ladder, Jim! Anyone done this type of recipe with powdered butter? Is the method for creaming sugars and eggs with the butter different?
Thanks for the concern regarding the ladder. We do not know about the powder butter. Jim
How in the world did you get a big dent on your new fridge
We had not seen it before that time. It is still there. Jim
Ty
Sooooooooooooo. much sugar.... so many carbs Yummy yes! Health No.
Hopefully you would only eat it for dessert every now and then, not three times a day for every meal.
@@cynthiafisher9907 If you're consuming more than about 20 carbs per day.. then you're trashing your health.. I can assure you that 1) Nobody that makes that cake will eat one tiny slice every 3 days.. 2) SUGAR OF ANY KIND IS TOTALLY GARBAGE FOR YOUR HEALTH FACT/PERIOD.
Seriously.. people should stop eating this stuff..IT' REALLY REALLY BAD FOR YOUR HEALTH.. You all dont notice this when you're young, but the prolonged consumption of this stuff is catching up to all of us and right around that age of about 40.. now your body has to fight all that damage from consuming that stuff, and now the fact that your body is aging at a faster rate.. it's making the correction far more difficult. And in many instances.. most people wont bother. We should stop promoting these kinds of foods.
Would butter powder work in this or does it really need the liquid type fat? Maybe butter powder mixed with coconut oil?
We do not use powdered butter. Jim
I think you can mix butter powder with water to reconstitute it, but the package it comes in probably has directions.
First! 🎉😅❤
I made this pound cake and it is wonderful. I am from Alabama so I’ve eaten my share of delicious pound cakes. This ranks in the top three. Thanks so much for sharing!!! I love your channel.