The Pretend Chef

Easy Pound cake

Pound cake, fluffy cake

Desserts/ finger food | December 4, 2016 | By

A moist, rich and dense cake, the pound cake is a blank canvas for fillings, frostings, luscious sauces and clouds of whipped cream. It can hold the addition of nuts, chocolate chips and fruits and withstand heavy fondant. This easy pound cake is sturdy enough for carving three-dimensional structures. It can be sliced and toasted or used for French toast and bread pudding.

There is no way I will talk about cake making and not mention my dear mother. She loved to bake cakes, her specialty was the rich fruit cake she baked on special occasions like Christmas, birthdays, church confirmations etc., but her other cakes were equally scrumptious, in fact, we had ‘guests’ visiting just because of those cakes.

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Cake making can be daunting to so many people, but if you follow these tips which have helped me over the years, your cake will turn out fine.

This Easy Pound cake is a basic one, you can modify it to suit your taste or purpose by changing the flavour or combination of flavours, also by the add-ons which you use. 

Things you can use to modify  this recipe include:

Flavourings, essence, extracts or oils eg. lemon, vanilla, ground spices, alcoholic beverages and instant coffee. Also, Dessicated coconut, citrus zest (lemon or Orange rind), chocolate chips, dried fruits, chopped nuts, candied peels, chopped fresh fruits, toffee bits etc.

To make Easy pound cake:

3 cups flour
½ cup corn flour
1 teaspoon baking powder
½ teaspoon salt
2 cups butter
2¼ cups sugar
2 teaspoons vanilla essence
8 eggs

 

Preheat oven to 180°C, brush a 9-b-13-inch cake pan with butter or oil and sprinkle lightly with flour. 

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Sift together flour, corn flour, baking powder, and salt into a bowl and set aside.
In a large bowl, cream butter and sugar till very light and fluffy.

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Stir in vanilla essence. Beat in eggs in three additions, beating well after each addition. If it starts to cuddle, sprinkle in a little flour.
Gently fold in flour mixture. Do not over mix or the cake will be tough.

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Pour mixture into prepared pan and smooth the top.

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Bake for 1 to 1½ hours, until a skewer inserted in the middle, comes out clean.
Cool for 10 minutes in the pan then turn out onto a wire rack and cool completely.

 

FILLINGS AND FROSTINGS:

Butter cream, whipped cream, pastry cream, royal icing, fondant etc.

TIPS:

Do not use warm or melted butter.

Do not overbeat butter.

Do not overbeat eggs

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STORAGE:

Pound cake, wrapped tightly in plastic wrap or foil, can be stored at room temperature for 1 to 2 days, in the refrigerator, for 1 week, in the freezer, for 4 to 6 months.

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