Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and
one pound of flour. In France, a Pound Cake goes by the name Quatre Quarts,
which means four quarters, referring to the quantities of the ingredients. While
the Pound Cakes we make today often have different proportions from the original
recipe, and often contain baking powder or baking soda, they are still
wonderfully rich, moist, and buttery with a lovely golden brown crust.
This Pound Cake recipe uses a slightly different method to
mix the batter. Instead of the more common
'creaming' method where the butter and sugar are beaten together first
and then the eggs, followed by the flour and milk are added, this recipe uses
what we call the 'one bowl' or 'quick method' (also known as
a 'dump' cake). The most important thing to
remember when using this 'one bowl' method is to have all the ingredients at
room temperature and to make sure you follow the instructions on mixing. This
method first mixes all the dry ingredients together and then
room temperature butter, along with the liquid ingredients, are beaten into the
batter. This method reduces the gluten formation in the flour
thereby producing a dense textured cake with a soft and tender crumb.
cake is delicious plain or with just a dusting of powdered sugar.
You can also serve it with fresh fruit along with
whipped cream or ice cream. You might also like to try toasting a slice or, an even better
idea, is to make grilled pound cake. Jane Rodmell in her book 'Best Summer
Weekends' tells us to beat an egg with two tablespoons each of milk
and Grand Marnier and then dip each slice of cake into this mixture,
as you would French Toast. Then place the slices of cake on the
grill, browning each side. Serve for dessert along with fresh
berries and whipped cream. Absolutely delicious.
Continue to the Pound Cake recipe page......
Let's get baking!!