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Food: More Pound Cake

June 14, 2011

I’m on a quest to find the perfect pound cake recipe, and so far I’ve been pretty successful in my attempts. In fact, pound cake may turn out to be my metier, as far as baking is concerned. The ingredients – eggs, butter, sugar, flour, vanilla –  are simple, and I usually have all of these in the house. Some recipes call for cream, some use baking powder or lard, and there appears to be some debate about what type of flour is best, all-purpose or pastry specific. But the majority require a low, slow bake and can be flavored however you like, which allows for some experimentation.

For my second cake I tried Paula Deen’s recipe, which uses more eggs than my blender cake, plus cream, baking powder, and all-purpose flour.  I flavored it with vanilla and almond extract and the taste was good, but the texture was a little too fluffy for traditional pound cake. Not bad, but not the perfect recipe I’m seeking. Back to the drawing board.

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