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Old 01-11-2009, 10:37 PM   #21
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^Beautiful! I have that bundt pan, too!

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Old 01-11-2009, 10:40 PM   #22
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Thanks!! After I bought this bundt pan it became my favorite.

Do what you can, with what you have, where you are.

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26th president of US (1858 - 1919)
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Old 01-13-2009, 03:40 PM   #23
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Tonight, I hope to make (I am warming the eggs, and softening the butter) a poundcake from Shirley O' Corriher's "BakeWise". It is "Chef Heather Hurlbert's Magnificent Moist Whipped Cream Pound Cake". It has blueberries in it. I hope to overnight it to a friend.

I have been having such a hard time with sleepiness at night that it has been hard to bake but tonight I am determined.
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Old 01-13-2009, 03:55 PM   #24
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All of the pound cake recipes sound wonderful.

oatmealkookie1, I just love pound cake and wouldn't mind trying your recipe too. PLEASE!
Eat, Drink, Laugh and be Happy.
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Old 01-13-2009, 04:19 PM   #25
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Originally Posted by Turando View Post
I hate to ask a silly question but what is a pound cake (meaning what makes it different to a normal cake)?
It has always been my understanding from the time I was a little kid that the original "pound cake" recipe called for a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. Wikipedia supports that, citing Cook's Illustrated. I've always wanted to try that but never got around to it, probably because I'm afraid it wouldn't be very good. I'll see Wight Cook's has to say.
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Old 01-13-2009, 04:37 PM   #26
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Cream Cheese Pound Cake

Oatmeal, please post your Cream Cheese Pound Cake. Thanks, Helen
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Old 01-13-2009, 04:40 PM   #27
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My house has been all torn up and in the midst of a long remodeling and so my cookbooks are mostly boxed up but I finally remembered where to find what I wanted. At first I thought I wanted Classic Home Desserts by Richard Sax (which is a wonderful cookbook by the way) but actually, I wanted Carole Walter's Great Cakes (Nick Malgieri wrote the foreward to this book). She has an entire chapter on pound cakes and I have made her 18th century pound cake for my friend, Jeff. This cake dates before the American Revolution

This is made in an 8-cup loaf pan:
18th Century Pound Cake
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) sweet butter
1 cup plus 6 Tablespoons superfine or strained sugar
6 large eggs
2 teaspoons rosewater or vanilla extract

For this kind of pound cake the long beating before the flour is added was required to leaven the cake. This bakes for 85-90 minutes at 325 degrees and after an hour, a 1/4-inch slit is cut in the cake while in the oven to allow for the formation of an even crack.

This cake is traditionally wrapped in a brandy-soaked cheesecloth and stored airtight so the flavors can mellow. It can be cooled and served with powdered sugar, too.

This is often served toasted with melted butter and cinnamon and sugar.
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Old 01-13-2009, 05:22 PM   #28
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I checked several of my very old cookbooks but couldn't find much about pound cakes. However, Irma Rombauer does say in the original 1931 Joy of Cooking that the old pound cake recipes she had tried "all had an objectionable solidity." I suspect that what me now think of as pound cake is quite different from the original.
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Old 02-11-2009, 11:44 AM   #29
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Hello. I am new here. I am a nut about pound cakes as many people are here in the Deep South. Both of my grandmothers were great bakers and there was hardly a time that there was not one in either household. When I was in college my grandmother would almost always make me one on the weekend to take back to school. I am not too crazy about the versions that get too far off of the basic flour, sugar, butter, & eggs, and I especially dont like a leavening agent in my pound cake. I feel it takes away from them a lot. I prefer to let the beaten eggs do that alone.

Here is the version that I prefer most. Very basic, but very good. I never put a frosting on it at all.

Old Fashioned Pound Cake

3 Cups Flour (Please *try* to use Cake Flour if you can)
3 Cups Sugar
3 Sticks Butter
10 Eggs (Country Ones are the Best)
Piece of Cream Cheese about as big as a small egg
Juice of a Nice Juicy Lemon
2 teasp Good Quality Vanilla
3/4 Tsp Salt
3/4 Mace (Optional, but I really like it)


(There is no mistake here, do NOT Use and any Soda or Baking Powder, we will make sure you dont need that.)
The Secret is the Process. And if you will follow me, it wont be as much trouble.
Separate the eggs into two large bowls. Beat the egg whites .... when they are beginning to get stiff begin adding in about 1/3 Cup at a time, about one cup of the 3 cups of sugar. When you have added it all, beat about a min or two to make sure it is nice and glossy like a frosting. Set aside. Dont bother washing your beater.
In the Other Large Bowl with the 10 eggs yolks beat the other 2 cups sugar and the 3 sticks of butter. When beaten well add the lemon juice, vanilla, salt, mace and cream cheese. Beat well.
Then add the 3 cups flour and mix well, but nothing more than mixed well. Mix well and Then STOP:
*** Do not continue to beat after well-mixed. That develops the gluten, which is what you want for rolls, etc, and exactly what you DONT Want with a Cake. ***
Then dump the cake on top of the egg whites and Fold .... and guess what .... you dont have to Fold Gently .... the Air is Sealed In and only a small amount will escape, so dont beat the heck out of it, just fold it, but dont worry .... no need to be gentle.
Bake at about 325 for one hour and 25-30 minutes. Test to make sure it is done.
Hang onto this receipt (that;s what grandma always called it) it is the basis for the cake that follows.

Any Questions, email me.
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Old 02-11-2009, 12:15 PM   #30
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I would like to respond to the three comments above. In the Deep South we (at least us older ones) take Pound Cakes very seriously. A True Pound Cake does indeed have one pound of each ingredient. And yes, they are quite different than other cakes. And, what many people now refer to as Pound Cakes are nothing more than regular cakes baked in a Tube Cake Pan.

Referring to the "Objectionable Quality" that was referred to by that cookbook author, it is certainly not objectionable to many hundreds of thousands of people through several centuries. But, it is quite different. A pound cake is a rather dense solid cake. It is not light and fluffy, it is not meant to be, and if you are eating one that is, you can be guaranteed it is NOT a Pound Cake.

That does not mean that it is ponderously heavy, however. It is dense, rich with a nice deep velvety texture. Since a Pound Cake does not have a lot of extra things in it to distract you, its success depends almost entirely on the quality and freshness of the basic ingredients. The main flavor of a Pound Cake should be a rich butter and egg flavor, plus the vanilla or lemon and the mace if you add it.

Additionally it must be put together properly. I never depend on the creaming and beating method to give enough air to the cake .... sometimes it will work, sometimes you will be disappointed. I wont risk it. That is why I use the method above; it always works, no doubt about it.

Some people use the creaming method and guarantee the levity through soda or baking powder. You can do this if you will use only about 1/4-1/3 of the usual amount (I consider that cheating, and my pride would never let me do that) but it will come at a price, and one I am not willing to pay. It *will* change the texture of your cake, it will no longer be as velvety as otherwise; it will take on a somewhat coarse texture.

If you will follow my receipt you should have a very authentic old-time cake. You can make very minor adjustments, but dont stray very far from it. You may cut the sugar by about 1/4 cup if you like. Sometimes with some flours I find I need another tablespoon or even two of lemon juice or a spoon of cream. If it seems too greasy, cut about 1/4 off the stick of the last stick of butter. That is what I often do and then grease the pan with that. If you make this cake, let me know how you like it.

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