|
Pound cake is an American English name for a type of fruit cake known in British English as a Madeira cake. Its name originated from the ingredients used in quantities of English pounds. This results in a large, dense cake not often suited to modern American tastes, though the style (if not the size) is still popular in Britain. American pound cakes are lighter, but often contain an abundance of butter, to provide a rich taste, and are extremely popular in the Southeastern United States. Many potluck gatherings feature large pound cakes as desserts.
A traditional British Pound Cake recipe would specify one pound each of flour, butter, eggs (8 eggs), sugar, and several kinds of dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé cherries). (These quantities are too great for most modern families, but an excellent cake can be made with half quantities or less.) It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.
A traditional American Pound Cake would specify one pound each of flour, butter, eggs and sugar. This recipe is quite popular in Southern states and is usually a staple at picnics and family get-togethers. (Source: Wikipedia)
American Pound Cake
(Uncle Gary's Pound Cake)
1 cup butter
(for more moisture - half cup margarine and half cup butter)
2 cups sugar
4 eggs
2 1/2 cups flour
1 tsp. Baking powder
1 cup milk
Dash of salt
Almond or Vanilla Extract--1/2 tsp.
Cream sugar and butter together. Add eggs, one at a time beating well after each is added. Add flour, baking powder and salt (mixed together) alternating with milk, to creamed mixture, beating well after each added increment. Add vanilla and almond extract. Pour into greased and floured tube pan. Bake at 350 degrees for one hour.
Serve plain or top with confectioner's sugar or icing.
Fabulously Decadent and Fattening Butter Frosting for
Uncle Gary's Pound Cake
1/2 cup butter
3 cups sifted confectioner's sugar
4 tablespoons cream
(can use evaporated milk)
1 teaspoon real vanilla extract
Cream the butter and add remaining ingredients continuing to cream. When mixture is light and fluffy and well blended ice your pound cake.
|
