How to Make Pound Cake: My Go-To Basic

Pound Cake:  Simple, Delicious, Crowd-Pleasing, Versatile.

I was staggered to see that in all the posts we've written and all recipes we've shared, I had not written about my pound cake.   I make these all the time--for snacking, for dessert, as a housewarming treat for new neighbors, to bring to meetings and school events, for shivas and bereavements, as hostess gifts, just because.

I have one friend who was practically wishing someone would die in order to receive a cake.  I assured her that becoming the local Grim Reaper was not necessary and I now keep her well supplied with loaves. This week my husband is traveling to VT with his parents to take them on a fall foliage tour, and I'm sending one of these loaves of golden deliciousness with him.

And as it happens, this recipe makes two loaves, so we'll have one for dessert tonight with honeycrisp apples and some homemade caramel sauce, and I'll send the other up north for my in-laws.

I was pretty sure I knew the origin of the name "pound cake", but I double checked to be sure:  the original pound cake recipes, which are found in cookbooks dating back to 18th Century America and England,  called for a pound of each ingredient:  butter, flour, sugar and eggs.   (Thank you, cookthink.com).  That would make a mighty large cake, so today's version may have tweaked the proportions a bit.  But the results are still dense, moist, buttery and wonderful.

Let me first say that many pound cake recipes will insist that you have to sift flour with other dry ingredients, add different things in stages, eggs one at a time, blah, blah, blah.  The beauty of this recipe is that I throw everything in the bowl at once, turn on the mixer, and it's done in a flash.   I will offer one tip on the toss and mix method--this can sometimes result in things slopping out of the bowl onto countertops, floors and blouses.  Ick.  I cover the bowl with a large, clean dishtowel, pull it around the beater, and hold both ends firmly in one hand and the bottom of the towel around the bottom of the bowl on the opposite side.  This way, when things splash around in the process of being blended, they hit the towel and return to the bowl, instead of showering me and my kitchen with flour and egg.

Simply Fantastic Poundcake

2 1/2 sticks butter, softened if possible, if not, zap for 20-30 seconds in microwave
2 3/4 cups sugar
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
5 eggs
2 tsp vanilla (or more if you like a strong vanilla flavor)
1 cup milk or buttermilk

1.  Heat oven to 350.  Grease and flour 2 loaf pans.
2.  Dump all ingredients in large bowl and mix, starting on low speed and increasing to high as mixture blends. 
3.  Divide batter into pans and bake 55 mins (or more) til cakes are golden brown and toothpick comes out clean.
4.  Cool, remove from pan, and serve or save.  This cake is great as a snack with a cup of tea, for dessert topped with ice cream, melted chocolate or fresh berries, brushed with butter and grilled, then topped with fresh fruit and cream, or cut in cubes and served with fondue.  The possibilities are endless.    Can also be frozen for future use.

Raspberry Bars, Deliciously Simple

These bars are life changing.  Utterly delicious, supremely versatile, visually appealing, and they contain--wait for it Phoodie Phriends--4 ingredients!  Here's how to make them:

2 sticks butter, softened
1 cup sugar
2 1/4 cups flour
10 oz jar raspberry jam (see note below for variations)

Heat oven to 350.  Grease 8x8 inch square pan.  In large bowl, mix butter, sugar and flour until they resemble crumbly bits about the size of a lentil.  Press 2/3 of this dough firmly into the bottom of the greased pan.  Spread the jam over the dough taking care not to hit the edges (jam will burn if it makes contact w/ pan).  Crumble remaining dough over top, scrunching it into clumps of dough and sprinkling it over the top of the jam.  Press GENTLY on the topping to settle it, and bake for 40 minutes until just turning a golden brown.  Cool completely, cut and serve, or store in airtight container for up to 3 days.

The beautiful thing about this recipe is that you can use absolutely anything to fill it.  (well, anything sweet--I'd avoid things like pickle relish, tuna carpaccio and chicken salad).  Any ONE* of the following options is quite delectable:  lemon curd (personal fave); nutella; 1 cup chocolate chips (or a blend of choc and white chips); apple butter; pumpkin butter; blueberry jam.

The other beautiful thing about this recipe is that if you are in need of a more formal presentation you can use a round cake pan or fluted tart pan with a removable bottom.  Same technique, but you'll slice it like you would a pie and add a dollop of cream for a more elegant dessert.

*I have an amusing story to tell about a friend who asked for this recipe around Thanksgiving.  I had recently given her a batch of these lovelies filled with pumpkin butter, in honor of the season.  Per her request, I shared the recipe, and included the filling options in case she sought variety.  She misunderstood the directions and included ALL OF THEM.   Needless to say, the result was a gooey, inedible mess.  Since then, I have always made sure, when sharing this recipe, to advise choosing ONE filling.