The Real Pound Cake
Votes: 2
Time: 2 hours 25 minutes
Complexity: easily
Quantity: 2 cupcakes
Complexity: easily
Quantity: 2 cupcakes
Pound cake is made using 1 pound (450 grams) of each of the main ingredients: flour, butter, sugar, and eggs. The recipe is quite old and time-tested, with the first mentions dating back to the early 18th century. Since its supposed arrival in northern Europe, the cake has developed numerous variations, reflected in recipes from around the world. The finished dessert can be dusted with powdered sugar, glazed, or garnished with fruit, but it's delicious either way. Slices of pound cake also make excellent toast for tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g butter, softened, at room temperature
- 450 g (2 1/8 cups) sugar
- 450 g (12) eggs, whites separated from yolks
- 1/4 cup brandy
- 2 tsp rose water (optional)
- 1/4 tsp ground nutmeg (1/8 tsp if using freshly grated)
- 1/2 tsp salt
- 450 g (3.5 cups) flour, sifted 3 times
- Mix of berries and fruits, for decoration
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Recipes with similar ingredients: butter, sugar, eggs, premium flour, brandy, rose water, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 325°F (163°C). Grease 2 6-cup loaf pans with butter and line them with parchment or waxed paper.
- Using a mixer fitted with a whisk attachment (or a hand mixer), beat the butter until very light and fluffy (about 10 minutes). Add the sugar and mix. Add the egg yolks 2 at a time, mixing well after each addition. The mixture should be very fluffy. Pour in the brandy, rose water, nutmeg, and salt. Mix. Add the flour in 3 additions, mixing just until combined and scraping down the sides between additions. Beat the egg whites in a clean, dry bowl until stiff peaks form but the mixture is not yet dry. Add to the batter and mix well until no streaks of egg white remain. Mix by hand if necessary. Pour the batter into the prepared pans and smooth the tops.
- Bake for 70-80 minutes, until the surface is cracked and golden brown, and a toothpick inserted into the center comes out clean (a few crumbs are allowed). Let cool in the pans for 30 minutes. Turn the cakes out of the pans and let them cool (leave the parchment paper on; it helps keep the cake moist).
Author of the recipe - Gale Gand is an American pastry chef and co-owner of the Chicago restaurant TRU.
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