Pound cake got its name from its original recipe, dating back to 1796, which called for a pound each of butter, eggs, sugar, and flour. A successful pound cake should be moist, buttery, dense yet light and full of flavor. Here’s the recipe I have used for years and the one that gets the most requests, both for dessert and the recipe. It’s wonderful served alone or topped with sliced fruit, preserves and whipped cream—don’t forget the shaved chocolate…Mmmm 🙂
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in vanilla. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.
1 pound sugar
1 pound butter, softened
1 pound flour, unbleached and unenriched
2 to 4 ounces consumable rose water
3 tsp nutmeg
2 tsp allspice
1 tsp ground cloves
Cream together softened butter with sugar. Stir in eggs one at a time. Stir in 2-4 ounces of rose water, to taste. Separately, combine flour and spices. Gradually stir flour mixture into egg mixture until well combined. Pour batter into a large greased dutch oven, casserole, set of cake pans, or a large bundt. Bake 300 degrees until toothpick inserted in center comes out clean – depending on the pan, between 40-60 minutes. Let cool before de-panning. Serves 10.