I know that we’re all watching what we eat – calories, fat, etc. But every once in a while we need some comfort food that throws restrictions out the window. I love pound cake.
I’m not a huge dessert eater, but this is one of my favorites. And the best part is that it is easy to make, easy to take to a dinner party or potluck, and infinitely variable in flavors. My mother gave me her recipe and I’ve enjoyed years of playing with riffs on the recipe. You will find this basic recipe in almost every church cookbook and on countless sites on the web. The best part is that with different flavorings you can make it your own.
The cake is moist and delicious just as it is, but here are some recommendations for additions:
Add one tablespoon of lemon, orange or lime zest and glaze with citrus juice mixed with confectioners sugar.
Add one half cup toasted ground pecans
Add one half cup mashed banana
Add one half cup chocolate chips
Add ½ cup blueberries and 1 T. lemon zest
Add ¼ cup chopped candied ginger
Add ¼ cup chopped dates
Add ½ c. dried cherries or cranberries (great with orange zest)
Drizzle with any kind of jelly or jam thinned with a bit of water and melted
Drizzle with chocolate syrup
Top with a scoop of coffee ice cream
Pound cake
1 cup butter, softened
2 cups all-purpose flour
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees. Butter and flour an 8 x 4 loaf pan.
Beat softened butter and sugar in an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and salt. Turn the mixer to slower speed and gradually add flour, beating until smooth. Pour into the prepared pan and smooth the top.
Bake for about 1 hour until a toothpick inserted in the center of the cake comes out clean. If the cake starts to brown too much, cover with foil. Let cool in the pan for 15 minutes, remove from the pan and then finish cooling on a wire rack.
Kate's Garden Kitchen 