Dish of 08 Mar 2007

POUND CAKE

8 servings

In old fashioned recipes for pound cake, the eggs were used as weights on one side of the scale and balanced with equal weights of butter, sugar and flour. It is a very rich cake and it improves in flavour after a day or two. Serve it dusted with icing sugar or split the cake in half and fill it with raspberry jam and whipped cream. I like to use left over cake to make trifle.

500 ml (2 cups) cake flour
15 ml (1 tablespoon) baking powder
Pinch of salt
250 ml (1 cup) butter, softened
310 ml (1 ¼ cup) sugar
4 eggs
5 ml (1 teaspoon) vanilla essence

Preheat the oven to 180 ºC (350 ºF). Grease and line the base of a 23 cm spring form cake tin. Dust the tin with flour.
1. Sift the dry ingredients together.
2. Cream the butter and sugar and beat in the eggs one by one. Beat in the vanilla essence and then fold the flour into the batter in three batches. Spoon the batter into the prepared tin and bake for 40 to 50 minutes or until the cake teast done. Transfer to a cooling rack.
3. Shortly before serving dust with icing sugar.

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