Vanilla Train Cake (a pound cake)

For Colin's 3rd Birthday we celebrated with a train cake.  He was in love with trains at the time and I had found the perfect cake pan at Williams Sonoma.  This recipe is so yummy I wanted to share it.  It works great in these little cake pans, and now you can find them everywhere in all different shapes and sizes. 
You have to make sure that you re-wash the cake pan for every batch you make and re spray the pan and flour it, in order for these to pop out correctly -  that is the secret to getting them to work right.

2 1/4 cups all purpose flour
1 3/4 cups sugar
2 tsp baking powder
3/4 tsp baking soda
1 tsp kosher salt
2 sticks of unsalted butter, melted
1 cup sour cream
4 eggs
1 Tbs vanilla extract

Have all ingredients at room temperature.

Position a rack in the lower third of a an oven and preheat to 350.  Grease the wells of the Cake pan using a oil Spray.  Lightly flour them and remove excess flour by tapping the pan against the metal edge of your sink. 

Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer.   In a separate bowl, whisk together the melted butter, sour cream, eggs and vanilla until combined.  Fit the mixer with the flat beater.  Add the butter mixture to the flour mixture and beat on the lowest speed until the dry ingredients are moistened, 15 to 20 seconds.  Stop the mixer and scrape down the sides of the bowl.  Increase the speed to medium, and beat for 30 seconds. 

Divide the batter in half and set half of it aside.  Spoon the remaining batter into the prepared wells, filling each 2/3 to 3/4 full.  (within a 1/2 inch of the top of the pan) Tap the pan firmly on the counter-top to release any air bubbles.
Bake until a toothpick inserted into the center of a cake comes out clean, 18-20 minutes - or longer depending on how your oven cooks. 

Transfer the pan to a wire rack and let cool for 15 minutes then invert the cakes onto the rack and let cool for at least an hour before decorating or serving. 

Wash and thoroughly dry the pan, Grease and flour the wells once again for the rest of your batter.  

Poppy Seed Bread

submitted by Dara Singleton
from the kitchen of Renae Whitley

3 eggs, beaten
2 cups sugar
1 cup oil
1 1/2 t. butter flavoring
1 1/2 t. vanilla flavoring,
1 1/2 t. almond flavoring
2 T poppy seeds

MIX WELL.

Add:
3 cups flour alternately with 1 1/2 cups milk, 1 1/2 ts. salt, & 1 1/2 ts. baking powder.

Grease and flour loaf pan. Then grease and flour wax paper and line pans before pouring in batter. Bake at 350 for 1 hour and then cool for 3 minutes in pan before removing. Remove wax paper, Glaze Immediately -

Glaze:
1 cup powdered sugar
2 T orange juice
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring
1/2 tsp butter flavoring

Makes 2 loaves.

Grandma Branham's Banana Pound Cake

Submitted by Dara Singleton
from my late Grandma's kitchen

1 1/2 cup oil
2 1/2 cups sugar
3 cups flour
3 eggs
1/2 cup buttermilk
1 t baking soda
1/2 t salt
1 T vanilla
1 1/2 half cups Bananas - about 4
Optional:
1/2 cup pecans
1 cup coconut

Cream the oil and sugar, add eggs and beat well. Add dry ingredients except for baking soda. Mix the Baking soda with buttermilk and add to mixture along with vanilla. Fold in banana's nuts, and coconut.
Bake in a bundt pan at 325 for 90 minutes or until toothpick comes out clean!

Icing:
1/2 stick of butter
powdered sugar
vanilla
make into a thin consistency (glaze)
You can also add cream cheese to this.
The note in my cookbook from Grandma says, "Just do your thing Honey!"

Virginia's Almond Pound Cake

Submitted by Becky Hansen
(Becky made this for me on my birthday - it was a true southern treat - you have to try this!)

2 cups butter or margarine
2 1/2 cups granulated sugar, divided use
5 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
3 tablespoons almond extract
1/2 cup water
1/4 cup powdered sugar Preheat oven to 350*F. In a bowl with an electric mixer at low speed, beat butter until fluffy. Slowly beat in 2 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in flour. Add vanilla and almond extract. Beat till thoroughly combined. Pour batter into a greased 13 x 9-inch baking pan. Bake for 35 to 40 minutes. Remove from oven and top with almond topping. Topping: In a saucepan combine water and 1/2 cup granulated sugar; bring to a boil. Cook 5 to 7 minutes. Stir in almond extract. Drizzle on top of the warm cake. Cool cake. Sprinkle powdered sugar on top. Makes 16 servings.