Canu make pound cake without vanilla exctract and baking powder?

im making a pound cake and i want to make sure what can i use and not use before i go and buy things to make a pound cake.?Canu make pound cake without vanilla exctract and baking powder?
You can make it without vanilla but not without bp.





There is a wonderful list of recipes for PC here:


http://www.recipes4cakes.com/pound_cakes鈥?/a>Canu make pound cake without vanilla exctract and baking powder?
Hello,





I have 2 family recipes that do not include baking powder. Try using cake flour, it makes a difference. And the vanilla extract is used if that is the flavor you desire. You can use lemon, coconut, or any other flavoring. I was recently told that if you use a little vanilla extract w/ another flavor it helps bring that other out more.
yes. but put some other kind of flavoring in there if you dont have vanilla: something like coconut, almond, lemon, brandy, something! If you're going to buy ingredients, just get some vanilla! Imitation is ok and cheaper, too.








Buttermilk Pound Cake





1 cup butter (no substitutes), softened


3 cups sugar


4 eggs


3 cups all-purpose flour


陆 teaspoon baking soda


1 cup buttermilk


1 teaspoon vanilla extract


Confectioners' sugar, optional





In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325掳 for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.


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Whipping Cream Pound Cake





Preheat oven 300潞F. Grease and flour tube pan.





2 sticks butter, softened


1 stick margarine, softened


3 cups sugar


3陆 cups cake flour


1 cup whipping cream


5 eggs


1 tsp vanilla





Cream Butter, Margarine. Add Sugar and cream until light yellow. Alternately add cream and flour. Add Vanilla. Add eggs one at a time barely beating to blend.





Pour into a greased and floured tube pan. Bake 300潞F for 1录-1陆 hours.
7-Up Pound Cake Recipe


3 cups cake flour


3 cups sugar


5 eggs


4 sticks butter


3/4 cup 7-up


1 teaspoon of almond extract


1 1/2 teaspoon vanilla extract * (substitutes posted below)








Cream sugar, butter and eggs until creamy. Add flour 1 cup at a time, add extracts and last add 7-up. Pour into prepared pan. The batter will be thick this is the best pound cake i have ever had. Oh cook at 350 for about an hour








This recipe from CDKitchen for 7-Up Pound Cake serves/makes 12





http://www.cdkitchen.com/recipes/recs/13鈥?/a>





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vanilla extract substitute:


Substitutes:


vanilla powder (use half as much)


OR vanilla bean (Extract the flavor by scraping out the seeds and putting them and the vanilla pod into a liquid that's used in the recipe and let it simmer awhile. When the liquid has been infused with vanilla flavor, remove the pod. One inch of fresh vanilla bean = one teaspoon extract. Use a longer piece of vanilla if it's not fresh.)


OR imitation vanilla extract (This may be less potent than pure vanilla extract, so you may need to use more.) OR Kosher vanilla sugar (for Passover)


OR vanilla-flavored liqueur (1 teaspoon extract = 1 tablespoon liqueur)


OR almond liqueur (1 teaspoon extract = 1 tablespoon liqueur)


OR rum (1 teaspoon extract = 1 tablespoon rum)


OR almond extract (use less)


OR peppermint extract (use 1/8 as much)


http://www.foodsubs.com/Extracts.html \








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Substitutes (for 1 teaspoon of baking powder):


Combine 5/8 teaspoon cream of tartar plus 1/4 teaspoon baking soda


OR Combine two parts cream of tartar plus one part baking soda plus one part cornstarch


OR Add 录 teaspoon baking soda to dry ingredients and 陆 cup buttermilk or yogurt or sour milk to wet ingredients. Decrease another liquid in the recipe by 陆 cup.


OR Add 录 teaspoon baking soda to dry ingredients and 录 cup molasses to wet ingredients. Decrease another liquid in the recipe by 2 tablespoons.


OR 1 teaspoon baker鈥檚 ammonia (This yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow the ammonia odor to dissipate during cooking.)