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 →