according to Webster's New World College Dictionary, is "a rich
cake made with a pound of each of its principal ingredients, as flour,
butter and sugar." Two recipes that I like come from two different
but very good cook books. The first is one for an old-fashioned pound-weights-measurement
pound cake recipe. It can be scaled up or down easily, and I've included
the baker's percentage with the recipe for ease in scaling. The second
recipe is adapted from a book written by Craig Claiborne, The New
York Tmes Cook Book, Revised Edition. This has detailed mixing
and unusual baking directions, but the recipe makes a good pound cake.
Click here for the link for the Toasted
Poundcake recipe that was served with Orange Glass and Marinated
Poundcake (baker's percentages)
Sugar 2 lbs. 100%
Vanilla 4 tsp.
Eggs 2 lbs. 100%
Cake Flour 2 lbs. 100%
lbs. yield 402%
Cream the butter and
sugar together well. Add in about half of the eggs, one at a time, then
add in about a third of the flour. Add in the rest of the eggs and then
the flour, scraping well with each addition.
8 oz. butter
1 t. nutmeg, grated
Pinch of salt
1 2/3 c sugar
2 c cake flour, sifted
Grease and flour
a 9" tube cake pan.
Put softened butter
in bowl of mixer. Add in nutmeg and pinch of salt, and mix about 4 minutes.
Add in the sugar in a stream and mix until fluffy, about 2 minutes.
Add in one at a time 4 eggs, then add in the flour all at once. Mix
about 2 minutes. Stop machine and scrape bottom. Add in the the last
egg, and mix in a few seconds to incorporate the last egg. Place in
a cold oven and set temperature to 300°F. Bake about two hours,
checking after about 75 minutes.
Victoria, ed. Webster's New World College Dictionary. Third Edition.
New York: Macmillan, 1997.
Wayne. Professional Baking. New York: John Wiley, 1985.
Craig. The New York Times Cook Book. Revised Edition. New York: