This is no sissy, prissy, namby-pamby, modernized cut-the-sugar-and-butter pound cake. This is more power pound cake. This is full tilt, all-out, unabashed pound cake. This is your great-grandmother’s pound cake.
This is pound cake the way pound cake was meant to be. With a pound of everything.
And our great-grandmas knew what they were doing. It’s my favorite, simple, all-around, delicious cake and, well, who really needs a recipe? It’s a pound of everything with a little vanilla and nutmeg thrown in. (Our great-grandmas were SO SMART.) But here it is. (Keep the old-time spirit and use homemade vanilla and fresh-grated nutmeg.
How to make Old-Fashioned Pound Cake:
1 pound butter (4 sticks), softened
1 pound sugar (3 1/2 cups)
1 pound eggs (10 large)
2 tablespoons vanilla
1 pound all-purpose flour (4 cups)
1 teaspoon nutmeg
Cream butter and sugar; add eggs and vanilla. Mix well. Stir in flour and nutmeg. Could this be easier? Grease a 10-inch tube or bundt pan and pour the batter in. Bake at 350-degrees for one hour and thirty minutes. (Cover with foil the last thirty minutes.)
Tear off little pieces from the top of the cake and eat it warm because when you turn it over, no one will know.
I DIDN’T SAY THAT! Yes. Yes, I did. And I’m not ashamed. I highly recommend it. Do you know how good this is right out of the oven???
Invert and cool. You can just dust with powdered sugar, or glaze it. Pound cake is perfect plain and really doesn’t need anything more, but of course you know I like more. Of everything. You can drizzle it with Fruity Jam Cake Glaze or chocolate. Because as long as we’re talking about pounds of butter and sugar, we might as well throw some chocolate in there, you know?
How to make Chocolate Glaze:
4 ounces semi-sweet chocolate
3 tablespoons butter
1 1/2 cups powdered sugar
3 tablespoons hot water
In a small saucepan, melt chocolate and butter (and if there’s one thing this cake needs, it’s more butter); stirring to blend. Remove from heat and transfer to a medium-size bowl. Add sifted powdered sugar and hot water; stir well. If necessary, add additional hot water to bring glaze to drizzling consistency. (Makes enough to glaze a 10-inch tube or bundt cake.)
I’m sure there’s some way to add even more butter to this recipe. When I figure it out, I’ll let you know.
Pound cake with chocolate glaze anyone?