Many years ago a friend of mine gave me the recipe for this Creamy Pound Cake. I remember thinking this couldn’t possibly work – as bakers we have been trained to preheat the oven. This started in a cold oven. But because she was such a good cook I decided to give it a try exactly as it was given to me. Wow! was I wrong! This is a fantastic, easy pound cake. The only caveat is to make sure the butter is really soft or it won’t blend together with the large amount of sugar. I find it fascinating that is rises as it does without the benefit of any kind of leavening which is why it is important beat a lot of air into the butter/sugar. It is a dense cake, as pound cakes are, but it has a moistness and flavor that is incomparable. It literally lasts for days under a cake cover and freezes well.
Everyone I know who has made this has sworn by it and like me, finds the recipe fascinating. In fact, the reputation of this pound cake is so great, I was asked by a local magazine for the recipe to use in their yearly cookbook.
Every time I make this I think of my friend, now gone, and what a wonderful gift she gave me. Continue reading