Quote:
Originally Posted by kazbates
@ DGma ~ The same thing happened to me with one of my first laptops. We were able to retrieve most of the data off of the damaged hard drive, but I lost one of the best recipes for pound cake that I've ever made. It was given to me by a woman who had experimented with the recipe for years before she got it "just right". I still moan about that loss every time I start to make a pound cake.  |
Good luck with the search, Kaz.
Most recipes for Pound cake in the UK are very similar: the original versions called for a pound weight of all the ingredients. These days, we mostly make half-pound cakes: 8 oz of butter, sugar, flour, and 8 oz weight of eggs (approximately 4 eggs), with the option of 8 oz dried fruits.
(Or 6 oz of everything and 3 eggs, etc.)
I still occasionally use a version from an old English cookery book that says to weigh the eggs and add equal amounts of the other ingredients.