I’ve been chosen to bring Pound cake for thanksgiving. Are there any good recipes?
I got this one years ago from a potluck. Thoughts.
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I like this one from Fanny Zanotti the blog that this came from no longer exists but I’m a big fan.
Petits quatre-quarts aux pacanes et chocolat or Chocolate Pecan Pound cake
1 loaf or 10 individual ones
for the cake base:
250g butter, at room temperature
250g sugar
1 vanilla pod, seeded
5 eggs or 250g eggs, (room temp)
250g flour
1 tsp baking powder
1 tsp sea salt
for the a Candied Pecan chocolate-chip cookie cake
a handful of dark chocolate [I used cacao barry mexique]
a handful of candied pecans lightly crushed.
butter, softened, extra for piping on top
Preheat the oven to 360°C. Grease a loaf tin with butter.
In the bowl of a stand-mixer fitted with the paddle, cream the butter, sugar and vanilla seeds until light and fluffy; around 5 to 10 minutes. Add the eggs, one at a time, mixing well after each addition. Then fold in the flour, baking powder and salt until just incorporated.
For the pecan chocolate chip version, coat the chopped chocolate with bit of flour and fold into the batter with the crushed pecans.
Then pipe dough into the mold filling 2/3rds.
Optional: Pipe a thin line of softened butter on top of the cake.
Bake until golden brown.
Allow to cool for a few minutes. Then un-mold and wrap in plastic wrap for a moist cake. Or leave to cool on a rack for a crisp crust.
Interesting! I have all the ingredients for this too. Well, except I have pecans and a different chocolate. I will look up how to candy pecans. Thanks again. Will let you know if I make it!
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Except for the chocolate and pecans, that’s half the classic recipe: a pound each butter, sugar, eggs, and flour.
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If you have a normal size loaf pan you might want to double the recipe as @Robert mentions it half size recipe
The classic recipe with 1 pound each makes two loaves.
This is the recipe that my flute instructor (Elise Baxter Moennig | Library of Congress) used when I was a teen (and she was in her 80s when I was teen, and that was 30 yrs ago).
I could never get it to come out as good as she did it. She said it was important to make sure that each egg was fully incorporated b/f adding the next.
Mrs. Warlick’s Bundt Cake (from Elise Moennig)
1.25 cups of butter/margarine 2.5 cups of flour all at once
2.25 cups of sugar 2.25 pure vanilla or lemon extract
Cream butter and sugar
7 eggs, unbeaten, one at a time
Pour batter into cake pan. Bake for 1 hr. at 325 deg. Cool 10 min before removing
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I fucked up that pound cake! lord! Will ask my nephew to send a picture of it.
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That’s where I got caught up and messed it up. I wish I had seen this sooner.
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Oh, well! I hope you liked the taste in any case