Thursday, May 6, 2010

Pound Cake

Classically pound cake is only going to be 4 ingredient. it is called pound cake as there is a pound of each involved. i am a huge fan, especially when made classically. it is hard to find them as such and most Internet searches return recipes that include all sorts of other things. also when you purchase one from the store the ingredient list is daunting as well. i love pound cake with fruit and whipped cream. my favorite dessert of all time. my method uses brown sugar instead of white as i think the final product has a bit more depth of flavor and moisture. cream a pound of room temp butter with a pound of sugar for at least 4 minutes on medium speed in your mixer, add a pound of eggs (about 5-6) one at a time allowing them to mix in on low speed. at this point i usually add a teaspoon of vanilla and a pinch of salt as well but it is by no means necessary. add a third of the flour (i use cake flour, but all purpose is fine), let incorporate, repeat, etc. scrape down the sides of the bowl as needed. once all the flour is in, then turn mixer up to medium speed for 30 seconds. butter and flour 2 loaf pans and split the batter (2 pounds for each pan). bake the loafs at 325 for about an hour or until the internal temp is about 190 degrees. as i could eat both loaves if i really wanted i usually only make a half batch weighing everything to 8 oz. quick, easy, and delicious. serving ideas are endless. can stand in for lady fingers in a tiramisu, buttered and fried they make a breakfast treat, french toast for another breakfast delight, topped with sugared fruit, layered with fruit and whipped cream they are also the classic for triffles (layered desserts usually made in a glass bowl). get out there and eat or make some pound cake already. you wont find another way to bring 4 ingredients together that will be so delicious.

1 comment:

  1. I want to make this. Thank you for the simple and clear instructions. When I make it I will let you know how I did.