Quote:
Originally Posted by Patricia
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.
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Thanks! The recipe I've been using is one of
Paula Deen's:
Mama’s Pound Cake
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon fine salt
5 eggs
3 cup all-purpose flour, plus more for pan
3 cup sugar
1/2 cup vegetable shortening
1/2 lb (2 sticks) butter, plus more for pan
1 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
Recipe courtesy Paula Deen
Servings: 16-20 servings Episode: Paula to the Rescue
Prep Time: 15 min
Cook Time: 1 hour 30 min
Difficulty: Easy
It's almost as good as the recipe I lost.
