Wednesday, July 11, 2007
Traditional Approach to Pound Cake from Southern Cakes Book
A review copy of Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott arrived. Although I haven't had a chance to test the recipes, there's a great tip on pound cakes. The traditional recipe is a pound of sugar, a pound of flour, a pound of eggs, and a pound of butter. But the question I always had was how do you get a pound of eggs? Crack five or six or seven (depending on the size), and you might get more or less a pound, but not on the money.
Here's the flash of the obvious - the important thing is equal proportions. So you weight the eggs first, and then you weigh out equal measures of everything else! Then you cream the sugar and butter, beat in the eggs, and mix in the flour. Bake in a floured and greased pan at 350 until a skewer put into the center comes out clean.
Here's the flash of the obvious - the important thing is equal proportions. So you weight the eggs first, and then you weigh out equal measures of everything else! Then you cream the sugar and butter, beat in the eggs, and mix in the flour. Bake in a floured and greased pan at 350 until a skewer put into the center comes out clean.
Labels: cake, cakes, McDermott, pound cake, southern
