This book has been great so far. There are several cakes that I want to try in here. One of them is a king cake, which I should do since Mardi Gras is this week, but I’m king caked out. So, I’m gonna try the pound cake. It was first recorded in 1754 and it’s one of my favorites.
I have tried to make a pound cake about a hundred times, but the recipe has been one of the most elusive for me. They never come out the way I think a pound cake should be. My mother-in-law makes the best one that I know of, but how could I resist to make a piece of history. I’m hoping that this is going to work, mainly because of the eggs. The recipe says a pound each. She measures out all the other ingredients, but only says six eggs. Well, I weighed six eggs and that didn’t get me to a pound. I got to eight before a pound came up; That’s with the shells on. I will weigh them again once I crack them at room temperature. Byrn explained that back in the day most eggs were a lot smaller. So, you would need a lot more eggs than what is usually called for.
The recipe also calls for a tube pan. This is as close as I could get. This is my grandmother’s pan. You can see its been battle hardened through the years of conquering yummy cakedoms. Its currently securing its future tenants waiting for room temperature.