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

Posted: May 14, 2013 - 12:09pm

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.

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