The "pound" cake is supposed to use a pound of each ingredient - butter, flour, sugar, eggs. This would be a rich buttery yellow cake. I use the "Joy of Cooking" recipe to which I make my own variations, usually in the flavouring which is added with the milk. This version makes two loaf cakes.
Butter, three-quarter pound
Sugar, 3 cups
Eggs, 8
Flour, 4 cups sifted
Baking powder, 3 tablespoons
Salt, quarter teaspoon
Milk, one cup
(Substitute part milk, part passion fruit juice to make one cup liquid; or one cup yogurt)
Grease and butter two pans. Sprinkle a little flour over the greased surface. You may line with parchment paper if you wish. Heat oven to 325 degrees. Sift flour with baking powder and salt.
Let butter sit at room temperature so that it is softened. Beat butter, adding sugar a little at a time until it is well incorporated and fluffy. Add eggs, one at a time, beating well after each addition. When all eggs are beaten in and the mixture is light and fluffy, add flour a little at a time, alternating with small amounts of the milk (or yogurt or milk substitute). Use a large spoon to ensure that all the flour is well-incorporated. Pour batter into loaf pans, and put into oven. Bake for one hour or a little more, until a toothpick in the middle comes out clean. Remove from heat, cool, then gently ease the cakes from the pans.
This one was made with brown sugar and a cup of passion fruit yogurt.
Butter, three-quarter pound
Sugar, 3 cups
Eggs, 8
Flour, 4 cups sifted
Baking powder, 3 tablespoons
Salt, quarter teaspoon
Milk, one cup
(Substitute part milk, part passion fruit juice to make one cup liquid; or one cup yogurt)
Grease and butter two pans. Sprinkle a little flour over the greased surface. You may line with parchment paper if you wish. Heat oven to 325 degrees. Sift flour with baking powder and salt.
Let butter sit at room temperature so that it is softened. Beat butter, adding sugar a little at a time until it is well incorporated and fluffy. Add eggs, one at a time, beating well after each addition. When all eggs are beaten in and the mixture is light and fluffy, add flour a little at a time, alternating with small amounts of the milk (or yogurt or milk substitute). Use a large spoon to ensure that all the flour is well-incorporated. Pour batter into loaf pans, and put into oven. Bake for one hour or a little more, until a toothpick in the middle comes out clean. Remove from heat, cool, then gently ease the cakes from the pans.
I must add that this treat is best for down the island boat days. It is great at sea when you are trying to offset the salt in the air and water.
ReplyDeleteI like this simple cake base recipe which is also great for adding fruit like raisins,dried apricots, apples, carrots, bananas etc,..... and even using whole wheat flour......I'll have to make it,...as sometimes I do crave something 'filling but sweet'
ReplyDeleteYou've just jogged my memory Sue!
ReplyDeleteYes, anjani. I'm trying to exercise your mind for grad school. Doesn't pound cake and sponge cake remind of you of boating with granddad down the islands!! Jog on!
ReplyDelete