Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
It is believed that the pound cake is of northern European origin and dates back to the early 1700s. The first U.S. cookbook, American Cookery,, published in 1796, has a recipe for pound cake.
Over time, the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.
If you like a cake with a lovely even crumb, that tastes of butter, lightly sweet... you understand, right? Yes, there's a lot of butter in this cake which is why it's rich and moist. This is a great cake alone with just a dusting of powdered sugar but it can also shine with some macerated fruit and fruit sauce, whipped or ice cream.
For the classic version of our Pound Cake, you'll need:
- Vegetable shortening, butter or baking spray
- 1/4 cup Demerara / Turbinado / light brown sugar
- 3 cups sifted AP flour
- 1 tsp salt
- 2 sticks of butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 2 tsp Vanilla Extract (or seeds of 1 Vanilla Bean)
- 2 tsp grated orange
ot lemon zest - 1 cup heavy whipping cream (can use Half &Half too)
- This Pound Cake lends itself to many variations or additions as you can imagine, from simple additions like freeze-dried cranberries / blueberries / strawberries, etc. or chocolate chips, nuts or your choice,,,
purpose flour, plus more for dusting4 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 1/4 cup sugar
1 jar (13-oz) Nutella
Preheat the oven to 325 F. Lightly grease and flour a 9-by-5 loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, sift the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl or if using a using a mixer, beat the butter with the sugar at med-high speed until fluffy, about 3 - 5 min. With the mixer at medium-low speed, gradually beat in the egg mixture, until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 sec longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix. (you stick the knife into the batter and make an "S" pattern so you swirl the Nutella around).
Bake the cake for about 1 hour and 15 min, until a toothpick inserted in the center comes out clean. (I begin checking at the 45 min mark and then at 5 - 10 min intervals. Let the cake cool in the pan for 15 min. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve. Great with Coffee Ice Cream.
NOTE: For gifts: I make this in foil loaf pans and leave them in there. I also use small loaf pans as individual treats. Wrap with colored transparent papers and tie with ribbons.
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How about it? Will you give these a try and amaze your family and friends? Saving money making your holiday gifts doesn't have to mean giving out tacky things either, on the contrary, during these times when time is our most valuable resource and almost nothing is home or hand-made, receiving something like this means the ultimate gift- your time.
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