Current weather

  • Overcast, mist, rain
  • 48°
    Overcast, mist, rain
  • Comment

For a baker, a good pound cake loaf worth its weight in gold

Posted: May 14, 2013 - 1:09pm  |  Updated: May 15, 2013 - 9:01am

Over the years, I’ve made hundreds of pound cakes. No kidding – hundreds. The pursuit of finding a pound cake recipe that I was entirely satisfied with was no easy task, either. While I have several large round pound cake recipes that are now a part of my “permanent” cache of cake recipes, I have only two loaf pound cake recipes that have become my “go to” cakes when I’m looking to make something smaller than a full-size pound cake that requires at least two or three sticks of butter and around a half-dozen eggs to make. I wrote about these smaller size cakes back in 2006, but for those of you that might have missed those, the value of these loaf cakes merit a revisit. One of the things I like about them is that they each only need one stick of butter. (Thanks to a tip from reader Caroline Kennedy, I discovered “I Can’t Believe It’s Not Butter” baking sticks, with no cholesterol and half the saturated fat of real butter, makes a fine substitute for real butter here.) In addition, the cakes are extremely moist, have good keeping qualities and freeze well. They are good for breakfast, for snacks and for serving as dessert. In summer, a slice of buttermilk vanilla pound cake pairs well with any kind of berries, and if you prefer chocolate, a fudgy slab of sour cream pound cake is divine with scoop of your favorite ice cream. To a baker, a good pound cake recipe is worth its weight in gold – and then some. To ensure success, be sure to grease and flour your baking pans before use, even non-stick pans need to be coated. And, for the fraction of the cost, you can make your own non-stick pan release. Look for that recipe here and like the cake recipes, it’s one you’ll want to keep.

 

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

Vanilla Buttermilk Pound Cake Loaf

½ cup (1 stick) softened butter, may substitute with 1 stick “I Can’t Believe It’s Not Butter”

1½ cups granulated sugar

3 large eggs, room temperature

1½ cups White Lily all-purpose flour, or Swans Down cake flour

¼ teaspoon salt

1/8 teaspoon baking soda

½ cup buttermilk, room temperature

1 teaspoon vanilla

Grease and flour a 9 x 5-inch (or 8.5 x 4.5-inch) loaf pan. Preheat oven to 325 degrees. Place butter in the mixing bowl of an electric mixer. With the speed set to medium, cream butter with sugar until fluffy. Add eggs, beating just until the yellow disappears. Mix together flour, salt and baking soda. With speed set to low, add dry ingredients alternately with buttermilk. Mix until combined, scraping bowl once to blend; do not overmix.

Mix in vanilla. Pour batter into prepared pan. Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes before inverting onto wire rack to cool completely.

Yield: 1 loaf. To freeze, tightly wrap in double layers and store in the freezer for up to three months.

Brown sugar-sour cream chocolate pound cake loaf

1 cup boiling water

2 (1-ounce) squares unsweetened chocolate

½ cup (1 stick) softened butter, may substitute with 1 stick “I Can’t Believe It’s Not Butter”

1¾ cups firmly packed light brown sugar

2 large eggs, room temperature

2 cups sifted all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup sour cream, room temperature

1 teaspoon vanilla

Grease and flour a 9 x 5-inch loaf pan. Preheat oven to 325 degrees. In a small bowl, pour boiling water over chocolate. Stir to blend, then cool; set aside. Place butter in the mixing bowl of an electric mixer. With the speed set to medium, cream butter with sugar until fluffy. Add eggs, beating just until the yellow disappears. Mix together flour, soda and salt. With speed set to low, add dry ingredients alternately with sour cream. Mix until combined, scraping bowl once to blend; do not overmix. Mix in cooled chocolate, then vanilla just until blended. Pour batter into prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes before inverting onto wire rack to cool completely.

Yield: 1 loaf. To freeze, tightly wrap in double layers and store in the freezer for up to three months.

Homemade Non-Stick Pan Release

1 cup good quality pure vegetable oil

1 cup all-purpose flour

1 cup Crisco vegetable shortening

 

Place ingredients in the mixing bowl of an electric mixer. With the speed set to medium, mix until well combined.

Place mixture in an airtight container and store, away from heat, in a cupboard, or refrigerate. Will keep for at least 2 months. If you do not bake frequently, recipe may be cut in half.

Kitchen Ade note: If mixture separates, stir with a spoon to reconstitute.

  • Comment

Spotted

Please Note: You may have disabled JavaScript and/or CSS. Although this news content will be accessible, certain functionality is unavailable.

Skip to News

« back

next »

  • title http://spotted.peninsulaclarion.com/galleries/321268/ http://spotted.peninsulaclarion.com/galleries/321253/ http://spotted.peninsulaclarion.com/galleries/321248/
  • title http://spotted.peninsulaclarion.com/galleries/321243/ http://spotted.peninsulaclarion.com/galleries/321208/ http://spotted.peninsulaclarion.com/galleries/320593/
  • title http://spotted.peninsulaclarion.com/galleries/321173/ http://spotted.peninsulaclarion.com/galleries/321163/
My Gallery

CONTACT US

  • 150 Trading Bay Rd, Kenai, AK 99611
  • Switchboard: 907-283-7551
  • Circulation and Delivery: 907-283-3584
  • Newsroom Fax: 907-283-3299
  • Business Fax: 907-283-3299
  • Accounts Receivable: 907-335-1257
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING

MORRIS ALASKA NEWS