Pound Cake

"Looks can be deceiving." Unknown

Hello, my spring loving followers!
Wasn't it lovely out yesterday? Spring flowers in bloom, buds on the trees and birds chirping in the warm sunlight. As soon as I got in from work, I opened up the windows, got out my KitchenAid mixer and pulled a recipe from my pocket. The recipe was for pound cake, written out by a girl I work with named Amber. Like me, she has never really done much dabbling within the realm of baking, but has started to experiment. She knows she has the skills, but not much practise. Encouraged on by the many Chefs she sees on television that make baking look so easy, she has discovered that it ain't as daunting as she thought! When I asked her what her fave item is that she has baked, she surprisingly replied "Pound cake." Pound cake?! I thought that was a bit odd... So simple! So plain! I don't think I've ever made a pound cake and I can't even remember the last time I had a piece. Curiosity made me ask Amber for her recipe and I also decided to look up the history. First made in England in the 1700's, the name represented the amount of each ingredient that was used in the original version: one pound each of butter, sugar, eggs and flour. The French also have a version named 'Quatre Quarts,' translated into 'four quarters.' Certainly a recipe that would be easy to remember for anyone who could not read or write! Over the years, the recipe has been changed to suit our modern needs, including changing the proportions to lighten the cake up and using artificial leaveners such as baking powder/soda. When Amber gave me her recipe, I was happy to see that she had stuck to more the of traditional route! Yippy!

Simple and Tasty Recipe:

Pound Cake
(makes 1 loaf)

1 cup butter, unsalted
4 eggs
1 cup sugar
11/2 teaspoon vanilla
2 cups all purpose flour
1/4 tsp salt
1/4 tsp fresh ground nutmeg

.bring butter and eggs to room temp
.preheat oven to 325 degrees and grease a 9x5x3 loaf pan (or insert a paper pan liner, pictured at top)
.in a bowl, stir together the flour, salt and nutmeg, set aside
.in the mixer bowl, beat the butter on medium speed until creamed, gradually add in sugar and continue to beat until light and fluffy (about 5 to 6 mins)
.add vanilla and the eggs, one at a time, allow to beat about 1 min between each egg (scrape the bowl frequently)
.gradually add the dry ingredients into the mixer bowl and beat until just thoroughly blended
.turn the batter into the loaf pan and bake for 60 to 65 mins, until the cake tests as done (a skewer or pick is pulled out of the centre clean)
.cool in the pan or on a wire rack, enjoy!

Man, is my quote ever right!! Looks are deceiving when it comes to pound cake! So rich, dense and flavourful, yet modest in appearance. Amber's recipe, just like the traditional, depends on the air in the batter for it to rise (rather than baking powder or soda), so do not rush the beating of the ingredients. To switch it up a bit, almost anything can be added! Berries, cherries, nuts or dried fruit, just to mention a few options. Citrus flavours can also be added, simply omit the nutmeg and add 1 tbsp of zest and 3 to 4 tbsp of freshly squeezed juice (lemon, orange, grapefruit or lime would be delicious!). Now, I can see now why Amber's Dad requests her pound cake often. I too would love to munch on a slice while at work! But, not only for Dads, this recipe would also make a lovely treat for any Mum!! Mother's Day is on Sunday and I would like to wish all Mothers (especially my own!), a wonderful day! Whether our Mums are here with us today, or not, I would just like to say thank you... Happy Mother's Day and we will catch up next week! Bye for now, followers!