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Pound cake

Pound cake is a type of fruit cake. Its name originated from the ingredients used in quantities of Imperial pounds. This results in a large, dense cake not often suited to modern American tastes, though the style (if not the size) is still popular in Britain. American pound cakes are lighter, but always often contain an abundance of butter, to provide a rich taste.

A traditional Pound Cake recipe would specify one pound each of flour, butter, eggs (8 eggs), sugar, and several kinds of dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacÚ cherries). These quantities are too great for most modern families, but an excellent cake can be made with half quantities or less. It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.

A simple traditional American recipe for a 1-2-3-4 cake, also excellent, is:

With either set of quantities, the method is the same: Cream the butter and sugar together until fluffy. Beat in the eggs. Gradually sift in the dry ingredients, alternating with small additions of the milk. Transfer to a greased and floured baking pan. Bake at 175 degrees C (350 degrees F), until a skewer inserted shows no moist crumbs.