Pound Cake

Angelina needed Pound Cake as an ingredient in a layered pudding dessert this past week.  So, she and I set out to make our first ever Pound Cake.  Having tried store-bought pound cake before, I wasn't thrilled about making a Pound Cake.  They've usually been a little dry.  However, home-made (as always) is MUCH better.  Pound Cake is heavy, moist and quite rich in flavor.  I've been eating plain slices all weekend.


Did you know that the first pound cakes were made with a pound each of butter, sugar, flour and eggs??  Guess that's where the name comes from...




POUND CAKE
Yield:  24 servings

2 3/4 cups sugar
1 1/4 cups butter, softened
1 teaspoon vanilla or almond extract (almond is the way to go!)
5 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk*

1. Preheat oven to 350 degrees.  Spray a 12-cup bundt cake pan or tube pan.

2. Beat sugar, butter, almond and eggs in a large bowl, scraping the bowl constantly until mixed thoroughly.

3. Add milk and beat until mixed thoroghly. 

4. Mix flour, baking powder and salt in a separate bowl.  Then add to the large bowl, mixing on low speed  and scraping the sides constantly. 

5. Spread in the pan.  Bake 70-80 minutes or until toothpick inserted in the center comes out clean.

6. Cool 20 minutes; remove from pan and cool completely on a wire rack.

*I used the whole can without problem.  A pet peeve is when you have a 12oz can and the recipe only calls for a cup!  What do you do with the extra 4oz??  I can't stand the thought of wasting it or throwing it away.

Sourdough Buns

Sourdough Buns

The buns have a texture that is between bread and biscuit.  They're light and slightly dry, so use them or freeze within a day or two.  The King Arthur comments note the buns are moist, so the fact that mine tend to be dry (in two batches) is probably due to the fact that I'm a novice bread baker.  The flavor is wonderful, so I will be baking more.  It's a great way to use up sourdough starter, too.