And Now…

Cake and coffee! This is to go with that cappuccino you read about yesterday. Two days ago we told you the story behind Pound Cake. Today we share a recipe for the original pound cake that became so popular.

What could be tastier or easier than a 4 ingredient cake? More importantly, made with lots of butter, sugar, eggs and flour, what could be more delicious?!!!

This is what the original pound cake that we told you about in our post of two days ago, A Pound Of Each, is made like. It is not a typo or omission in this recipe, there is no leavening except the eggs. It is very dense, very sweet, very simple, and VERY delicious! And you can easily make this gluten free by simply substituting gluten free all purpose flour, for regular all purpose flour.

Make this cake soon. Grab a cappuccino or a coffee and be transported back to a simpler time when cake and coffee in the afternoon were common, and a comfort to those making them, as well as to those eating them. Because couldn’t we all use a little comfort about now?

Old Fashioned Poundcake
(The measurement of each of these 4 main ingredients represents approximately a pound.)
1 lb. of butter, room temperature
3 1/2 cups of sugar
10 eggs, room temperature
4 cups sifted flour (we used Krusteaz all purpose gluten free flour)
1 tablespoon vanilla (optional)

Preheat your oven to 350 degrees.

In a stand mixer (or with a hand mixer), beat the butter until it is completely smooth. Add the sugar and beat again. Add the eggs, one at a time, beating well after adding each egg. When the last egg is added continue beating for two minutes to thoroughly mix. Add vanilla if using and mix to combine. Turn mixer off and add in the flour. Mix slowly at first so as not to throw flour all over your counter. Once it has been incorporated into butter mixture increase the speed and beat on medium speed for 1-2 minutes.

Spoon batter into a high sided bundt or ring pan. Do not fill too high. The batter should not be more than about 2 inches from the top of the pan to allow for the cake to rise while cooking without spilling out of the pan. If your pan is not large enough to hold all the batter, you can place remaining batter is a small loaf pan. The cooking time will need to be altered however for a smaller cake.

Place the cake in the preheated oven and bake for 1 hour and 20 minutes. The top of the cake should be lightly browned and the sides should be slightly pulled away from the pan if it is done. Cool in the pan for 30 minutes before unfolding the cake. Dust with powdered sugar and prepare to be delighted 🙂