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Volume IV
January 31, 2014


Weekly Home / Cook'n & Eat'n

DESSERTS TO DIE FOR

Pound Cake: Why Is It Called That?

By Sydney Hill

Who named it Pound Cake? I don't want to think about pounds when I'm eating cake!

Seriously, though, ready for a fun fact?

I really was curious why it was called pound cake. Is it because its so dense? Did they used to weigh the cake so that it would be exactly one pound? Well, a quick wiki search told me why. Back then (I don't honestly know when "then" is, but you probably get what I mean), they used to weigh things by pounds in recipes. Not the 3-cups-of-this, 4-pints-of-that system we are so used to (I'm grateful we've switched, aren't you? Imagine weighing flour each time you made your famous chocolate chip cookies). So, a pound cake has an equal pound ratio of flour, sugar, eggs, and butter. 1 lb flour, 1 lb sugar, 1 lb eggs, 1 lb butter (or half a pound of each, or 1/3 a pound of each, etc).

Cool to learn how things can change over time. It's fun to see if your recipes have been tweaked at all. Is your pound cake recipe a true pound cake? Not that it matters. If it's yummy, call it whatever you please. It deserves it.

Looking at the one below, it might be a true pound cake. I know it has 1 cup butter and 3 cups sugar, but butter is heavier in proportions. Either way, it's a good cake and a great way to use peaches. Even though it's not really peach season, the great thing is you can capture this in your Cook'n® cookbook and save it until then! (Or just try it now, it's still good). I love almond extract.

Peach Poundcake


Serving size: 10
Calories per serving: 607

Ingredients:
1 cup real butter softened
3 cups sugar
6 eggs
3 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup real sour cream
2 cups medium ripe (not juicy) peaches, peeled and chopped
1 teaspoon vanilla extract
1 teaspoon almond extract
GLAZE:
1 cup powdered sugar
1 tablespoon butter
1 tablespoon milk
1/2 teaspoon almond extract


Directions:
Heat oven to 350 degrees. Grease and flour a 10 inch tube or bundt pan. Cream butter and sugar well. Add eggs one at a time, mixing well after each addition. In separate bowl, mix flour, baking soda and salt. In another small bowl, mix peaches with the sour cream and extracts. Alternately add flour mixture and peach mixture to creamed mixture, beginning and ending with the flour mixture. Bake 75 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Turn out. Combine glaze ingredients and pour over slightly warm cake. This is a delicious way to use fresh peaches. You can use canned when peaches aren't in season but it is definitely better with the fresh

Image: http://www.farmgirlfollies.com/wp-content/uploads/2009/07/peachcake7.jpg


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


Help on downloading recipes

Sources:
  • en.wikipedia.org/wiki/Pound_cake


Sydney Hill
Weekly Newsletter Contributer since 2012

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