{"id":311,"date":"2012-12-09T19:55:43","date_gmt":"2012-12-10T00:55:43","guid":{"rendered":"http:\/\/anthurian.com\/?p=311"},"modified":"2012-12-09T19:55:43","modified_gmt":"2012-12-10T00:55:43","slug":"pound-cake","status":"publish","type":"post","link":"https:\/\/anthurian.com\/staging\/311\/pound-cake\/","title":{"rendered":"Pound Cake"},"content":{"rendered":"

There’s a stack of recipes sitting in a pile, waiting to be written down and\/or updated. I tend to print them off and then keep writing notes all over the pages. This means everything is covered in scribbles and all manner of cooking ingredients splattered liquids. Someday — somehow — I’d love to figure out a way to organize things.<\/p>\n

I’ve had this recipe for awhile and it has always been a favorite. Through experience I’ve found a few things out: all-purpose flour and cake flour are not interchangeable in this recipe; make sure you sift the flour, and; this tastes amazing toasted.<\/p>\n

Let me repeat that last point: this tastes great<\/strong> toasted. Cut-off a thin slice and toaste until lightly browned, spread with butter while warm, and enjoy!<\/p>\n

\n
Pound Cake<\/strong><\/dt>\n
Ingredients<\/em><\/dt>\n
4 cups confectioner’s sugar<\/dd>\n
3 sticks (softened) butter or margarine<\/dd>\n
6 large eggs<\/dd>\n
3 cups cake flour<\/dd>\n
1 tbsp vanilla extract<\/dd>\n
1\/4 cup milk<\/dd>\n
Directions<\/em><\/dt>\n
\n
    \n
  1. Pre-heat oven to 325°. Grease and flour bundt pan.<\/li>\n
  2. In large, deep-sided bowl, cream butter and sugar.<\/li>\n
  3. Beat in eggs, one at a time.<\/li>\n
  4. Sift flour into mix, adding 1\/3 at a time, alternating with 1\/3 of milk. End with flour.<\/li>\n
  5. Bake for 1 hour and 25 minutes. After baking DO NOT OPEN OVEN<\/strong> for at least 1 hour!<\/li>\n<\/ol>\n<\/dd>\n<\/dl>\n
    \n
    Variation<\/p>\n

    This variation came about when Colleen had 4 egg yolks leftover (she baked another cake which needed the whites). This version is a bit denser and won’t rise as much but it’s still tasty. Baking in the loaf pan slices of this cake relatively easy to toast.<\/dt>\n

    Ingredients<\/em><\/dt>\n
    2 cups confectioner’s sugar<\/dd>\n
    1 1\/2 sticks (softened) butter or margarine<\/dd>\n
    4 egg yellows<\/dd>\n
    2 whole eggs<\/dd>\n
    1 1\/2 cup cake flour<\/dd>\n
    1\/2 tbsp vanilla extract<\/dd>\n
    1\/4 cup milk<\/dd>\n
    Directions<\/em><\/dt>\n
    \n
      \n
    1. Pre-heat oven to 325°. Grease and flour loaf pan.<\/li>\n
    2. Follow directions (above) for mixing ingredients.<\/li>\n
    3. Bake for 1 hour and 10 minutes. Again, after baking DO NOT OPEN OVEN<\/strong> for at least 1 hour!<\/li>\n<\/ol>\n<\/dd>\n<\/dl>\n

      Final note: I’ve tried doing variations using lemon juice and lemon extract (replacing the vanilla and\/or milk) but they haven’t quite worked out. I may do some more tinkering but, right now, this recipe is a favorite without any tweaks. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

      There’s a stack of recipes sitting in a pile, waiting to be written down and\/or updated. I tend to print them off and then keep writing notes all over the pages. This means everything is covered in scribbles and all manner of cooking ingredients splattered liquids. Someday — somehow — I’d love to figure out […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-311","post","type-post","status-publish","format-standard","hentry","category-food-geek"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":0,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/311\/revisions"}],"wp:attachment":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/media?parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/categories?post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/tags?post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}