Pound Cake mmm

The origin of this cake is confused, since Pound Cake has been adopted by both the United States and Great Britain as a rich, moist cake to serve on any occasion. The cake is so named because, originally, one pound quantities of butter, sugar, eggs and flour were used. This gave a very large cake, however, and today half the quantity is more common. Of all the many recipes for Pound Cake, no two seem to agree on the flavourings to be used – some use nuts, dried fruit or fruit juices, spices – either mace or nutmeg – and others brandy. The proportion of fruit and nuts used is flexible and depends on personal preference.

The cake will keep for up to

1 week.


8 oz. plus

2 teaspoons butter

8 oz. sugar

4 eggs

8 oz. flour

1 teaspoon salt

2 teaspoon mixed spice or ground allspice

8 oz. raisins

8 oz. mixed glace cherries, candied peel and chopped walnuts 2 fl. oz. brandy 2 fl. oz. orange juice

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Using the 2 teaspoons of butter, grease a 2-pound loaf tin. Set aside.

In a large mixing bowl, cream the remaining butter with a wooden spoon until it is light and fluffy. Stir in the sugar and beat the mixture until it is smooth and creamy. Stir in the eggs, one at a time, beating well before each addition.

Sift the flour, salt and mixed spice or allspice into a medium-sized mixing bowl. Add the raisins and mixed glace cherries, candied peel and walnuts to the flour and coat them well.

With a large metal spoon, fold the flour and fruit mixture into the creamed mixture, until the ingredients are thor- oughly combined. Stir in the brandy and orange juice.

Spoon the cake batter into the prepared loaf tin and smooth the top with a table knife. Place the tin in the oven and bake for 2 to 2-J- hours or until a skewer inserted into the centre of the cake comes out clean.

Remove the tin from the oven and run a knife around the edge of the tin. Turn out the cake on to a wire rack to cool completely. Serve immediately or wrap it in aluminium foil and store until it is required.

A delightfully moist cake, Pound Cake is rich with fruit and brandy.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus