Pound Cake
A dense, rich white cake which was originally made using one pound of each essential ingredient including, butter, flour, sugar with added flavorings from rum to vanilla.
The History Of Pound Cake
The recipe was first mentioned in print in 1740. Pound cake has been a favorite in both the U.S and the U.K. for over 2 centuries. According to Alan Davidson Germany and France have similar cakes; The Sandtorte and the, quatre quarts, respectively.
Pound cake is frequently flavored simply with vanilla and served with fresh fruit. The basic pound cake can also be served with a simple citrus or other flavored glaze.
Variations are countless from Key Lime, Rum or various Liqueurs. Other versions are made with poppy seeds and even dried fruits.
This recipe is by the makers of C&H Sugar. Visit the
C&H website for more tempting recipes.
I N G R E D I E N T S1 cup C&H Pure Cane Granulated Sugar
1 cup butter or margarine (2 sticks), softened
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
I N S T R U C T I O N S Preheat oven to 325°F.
Grease 9x5x3-inch loaf pan. In large bowl, beat sugar, butter, vanilla and extracts until fluffy. Beat in eggs one at a time. Combine flour, baking powder and salt. Beat into sugar mixture until smooth.
Spread batter in loaf pan. Cut through batter several times with knife to break large air bubbles. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
Remove from pan immediately and cool right side up on rack. Wrap in plastic wrap when completely cooled.
To serve: Slice pound cake. Top with ice cream and drizzle with warm sauce. Sprinkle with blackberries and garnish with mint sprigs.