The Perfect Summer Cake
| July 26, 2012
In Kitchen Basics
Featured Recipe: All Butter Pound Cake with Minted Strawberries
Food history buffs say pound cakes, as written recipes, date back to the early 1700s. The name "pound cake" simply described the recipe: a pound
each of butter, sugar, eggs and flour. Such a cake would have been large and could have served multiple families.
As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.
Fast forward to today and we see all kinds of blends of pound cakes, flavors, with and without icing, some using baking powder or soda as leaveners, other not.
But a good, old fashioned, all butter pound cake should never go out of style and is worth keeping in the recipe box. This cake still feeds bunches: 24 servings, in fact. So for a summer cookout, picnic or family reunion, it would be perfect. Since it is “plain” there’s no icing or filling to melt in the summer heat. It also freezes excellently, so if you have leftovers, you can wrap up cake quarters to pull out for weeks down the road.
I adore my pound cake topped with the fresh and bright favor of Minted Strawberries. And with a dollop of whipped cream, your “plain cake” has just been elevated to a beautiful and elegant entertaining dessert.
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What you're saying..
I lived in Italy for 3 years, and I love risotto but but never have been successful with the traditional recipes.
So I report with great joy my pleasure with your slow cooker recipe. It produced wonderful risotto, the equal of any I ever had in Italy.
- Bill Hoyt
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