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Old 10-08-2004, 04:08 PM   #1
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My First Try at Poundcake

This is from The American Woman's Cook Book.
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1 lb butter
1 lb sifted cake flour
1 lb sugar
10 separated eggs
1 tsp vanilla

Cream butter, gradually add flour until meally. Beat yolks, sugar and vanilla until fluffy. Gradually beat in first mixture. Fold in stiffly beaten eggwhites. Beat vigorisly 5 min.. Bake in 2 8" x 4" loaf pans lined with waxed paper at 325 deg. F., 1.25 hrs..
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I haven't baked a cake for about 5 years and am getting rusty, so I decided to make poundcake, which I had never done before. I don't particularly like poundcake, but it does have some sentimental value because my grandmother used to make it often. As a child, I thought it was called "poundcake" because it was so heavy.

My first problem was that I didn't have 8" x 4" loaf pans. Initially, I chose the smaller in the pic below, but when the batter was ready, I switched to the larger. The second problem was that the rubber tip of my old spatula was brittle and broke off little pieces into the batter. I caught this before adding the eggwhites. I solved this problem by forcing the batter through a strainer using my hand. Incidentally, although not a problem, the first stage of the batter was nowhere near "mealy" but soft and creamy. And, yes, I did weigh the ingredients.



The taste is okay, except I used salty butter, which actually makes it taste more greasy. It is a little dry. It is very filling. Also, I should lower the oven temperature because the sides are too brown.

Next time, after I eat all this, I will make modifications and post results.

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Old 10-10-2004, 02:28 AM   #2
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Aruzinsky,

Results look good. From your text, I can see I was grossly misled when told to "bung all ingredients in the bowl and mix 'em up". :roll:

Never going to do that again.

If it lasts long enough, it goes well with rich custard. :)


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Old 10-10-2004, 11:50 AM   #3
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Quote:
Originally Posted by Brooksy
Aruzinsky,

Results look good. From your text, I can see I was grossly misled when told to "bung all ingredients in the bowl and mix 'em up". :roll:

Never going to do that again.

If it lasts long enough, it goes well with rich custard. :)


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You can cut the cake lengthwise in the horizontal plane into 2 or 3 slices and sandwich the slices back together with rich custard between layers. That way you can have your cake and eat it with custard too.
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Old 10-10-2004, 01:01 PM   #4
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aruzinsky, another way to cut the dryness would be to make a simple syrup, flavor it with fruit puree, and add some of the same fresh fruit as a topping.
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Old 10-10-2004, 02:16 PM   #5
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In case you're looking for another pound cake recipe, look at my family's recipe I posted. It's in the "General" topic, under Kyles' posting about "I got a new cookbook & I have a question for you"

My family has made this poundcake for more years than I've been around, and it has always been beautiful, moist, and yummy!
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Old 10-10-2004, 04:17 PM   #6
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Quote:
Originally Posted by jkath
In case you're looking for another pound cake recipe, look at my family's recipe I posted. It's in the "General" topic, under Kyles' posting about "I got a new cookbook & I have a question for you"

My family has made this poundcake for more years than I've been around, and it has always been beautiful, moist, and yummy!
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The Family Pound Cake

1/2 lb. butter
1/2 c. Crisco
3 c. sugar
1 tsp. each: vanila, almond & lemon extracts
6 eggs
1 c. milk
3 c. flour
1 tsp. baking powder
pinch of salt

Sift together flour, bkg powder & salt. Set aside.
Preheat to 325f.
Cream butter & crisco. Add sugar & cream it till it's light & fluffy. Add extracts & blend. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk, a little at a time, beating continuously.
Bake 1-1/2 hours in a greased tube pan.
Thank you. I don't think that technically qualifies as poundcake. Do you know that the trans fatty acids in Crisco aren't good for you? Worse than butter.
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Old 10-11-2004, 09:01 PM   #7
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By Gee, jkath's recipe looks nice.

A couple of questions if I may....

What's Crisco? Is it shortening (or does it stay the same length )?

The name may be in dispute, but if you use a metric cup then you end up with a pound of flour, 6 BIG eggs = lb (almost), 3 cups of sugar is a bit over but close enough.

Plenty of pounds there....

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Old 10-11-2004, 09:26 PM   #8
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Crisco is, indeed, an American brand of vegetable shortening.
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Old 10-11-2004, 11:48 PM   #9
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Thanks Audeo,

My other question was, "What are trans fatty acids"?

Realising I didn't post it, I googled :

http://www.americanheart.org/present...dentifier=4776

A real Catch 22.

What happens when a liquid oil is used in cakes?
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Old 10-12-2004, 11:24 AM   #10
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Add 1 cup sour cream.
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