Had an itch to try something new this week, pound cake.
I wasn't sure why they called it "pound cake" so I did a little (very little) research and here it is,
your "fun fact" of the day:
It seems that the original recipe from the early 1700's used a pound of every ingredient
(butter, sugar, eggs and flour)
and not because you gain pounds for eating it.
Hope you feel as enlightened as I do :)
They turned out nicely and the recipe I used actually made 5 mini loaves so I gave some away to some friends. I noticed something though, the mini loaves get eaten faster.
Dense and moist with a buttery almond flavor, it's easy to see why they went so fast. The recipe was actually one from Better Homes and Gardens magazine for Vanilla Sparkling Wine Pound Cake but I substituted milk for wine because I didn't have any. I also like to take a recipe down to it's bare-bones to sort of test it so I was OK with leaving the wine out this time. The basic recipe was delicious and I'm interested to know what difference the wine will make.
Until next post, happy baking!