Sunday, January 31, 2010

A Classic, The Pound Cake

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!


  1. Um, yes... this was fantastic! :) I'm ashamed when I think of how quickly I ate that mini loaf... :-/

  2. Thank you Amanda, I'm glad you enjoyed it. One of these days I'll sit down and figure out the points per cake. I did use some lighter ingredients like skim milk, light sour cream and "I can't believe it's not butter" if that makes you feel any better?