OLD FASHIONED POUND CAKE
Pound cake got its name from days of old when ingredients were measured in
colonial kitchens on scales. Pound cakes had a pound of flour, a pound of
sugar, a pound of butter, a pound of eggs and a pound of milk mixed together
and baked in a hot brick oven.
Some ovens in colonial houses had heavy cast iron doors and were built in the
bricks beside the big walk-in fireplaces. Other ovens were built into a brick
wall and fires were lit directly in the oven itself. When the wood fire had
heated the bricks inside the oven, the burnt pieces of wood and ashes were
raked out of the oven and food placed inside it to bake.
Colonial day pound cakes must have been eaten plain, but some were soaked in
rum, while others had sauces dripped over them such as "burnt sugar" (caramel)
or honey or even different types of fruit preserves. Occasionally they would
probably contain dried fruit such as raisins or dried rind of lemon or oranges.
Some household gardens grew citron and candied them for cakes. Sometimes
blossoms of such flowers as roses and violets were candied and sugared in the
summer and saved for cake decorations.
An early American custom was to "pound" young married couples or new preachers.
In this custom, people of the neighborhood showed up in a surprise visit by
bringing presents by the pound. The presents were just about always food of
some sort. It was also supposed to be good luck to "pound" a preacher.
Modern day pound cakes are a far cry from their colonial ancestors. No longer
do we measure ingredients by the pound, but by cups and spoonfuls.
Most pound cake "connoisseur" like a pound cake to be very heavy and made with
enough real butter to squeeze grease out of each slice.
Many believe a truly good pound cake should be "sad". A sad cake is one that
falls when it is baking. One old timer I knew said pound cake should be "sad"
enough to bring just one tear to each eye!
Have you ever tried a slice of sharp cheddar cheese on top of a slice of pound
cake? The flavors are delicious together. Many old fashioned cooks would bring
out a jar of canned peaches and whipped cream to top a slice of pound cake.
Below are listed several tried and true pound cake recipes. We hope they will
become your favorites too.
A VERY GOOD BASIC POUND CAKE
3 cups sugar
2 sticks butter
1 cup Crisco
5 eggs
1 teaspoon vanilla
3 1/4 cups plain flour
1 cup sweet milk ( Make this by using 2/3 cup of canned milk and filling to cup
with warm water.)
Cream sugar with Crisco and butter. Add other ingredients one at a time. Mix
until smooth. Bake one hour and 20 minutes at 350 degrees.
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