6.01.2015

52 - Forty


Pound Cake #4 is from my grandmother’s tried and true cookbook, The American Woman’s Cook Book, 1942 edition.  This is simply an Old-Fashioned Poundcake with a pound of butter, a pound of cake flour, 10 eggs (separated), a pound of sugar, 1 tsp of vanilla.

The other three pound cakes I’ve baked in the last few weeks have taught me that a pound of sugar (2 cups) is not enough, so I upped the anti to 3 cups as per Paula’s pound cake.  And the vanilla wasn’t enough, so I upped that to 1 tbsp + 1 tsp.


The rest was basic, cream the sugar and room temperature butter together, and add the vanilla.  Measure the flour (I added a ½+ tsp of baking soda and a ¼+ of salt to regular flour, since that’s what I had on hand), set aside.  Add the egg yolks one at a time.  Add the flour (mixture) in batches.  Set the entire mixture aside and whip the egg whites for about five (5) minutes.  Gently fold the egg whites into the batter mixture, and place in a greased/flours pan (bundt pan instead of two loaf pans, in this case).  Bake at 325 degrees for 70 minutes.

Then I followed Daphne’s glaze recipe and added that. (See below.)

This one is still too dry. 

The winner is Paula's Pound cake (go figure, the pound cake from the South), with Daphne's glaze - remember to add 1/2 while the cake is still upside down and in the pan, and the rest once the cake is on the plate.

 

Daphne Oz’s glaze

·         GLAZE

·         12 water

·         2 tablespoons salted butter

·         1 cup sugar

·         powdered sugar, for dusting

·          

  • For the glaze:.
  • Five minutes before cake is finished baking make the glaze.
  • Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
  • Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
  • Dust with powdered sugar.
  • Let stand for 10 minutes and eat warm!

 

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