Perfectly Peachy Pound Cake

Tuesday, 24 September 2013

I love pound cakes. I remember mugging for my 'A' levels and having slices of Sara Lee pound cake straight from the freezer. There's just something about pound cakes that make it a classic comfort cake for me, perhaps also since I'm not too big of a sponge cake fan.

Pound cakes were called such because of its original mix: 1 pound each of butter, eggs, sugar and flour. It contained no flavouring, salt or baking powder. Back in the days when people were illiterate, this standard measurement made it easy to remember its recipe. If we were to use the original recipe, it will yield 3 x 9" loaf tins, and I suppose it was perfect - given the size of families back then. Naturally, as time goes by, the recipe was adjusted to fit smaller family units and suit lifestyles, but the name of the cake remained.

There are many variations of the classic pound cake now, with fresh fruits or nuts adding more flavour to an otherwise simple cake. I like mine as is with a cup of tea... but when I chanced upon a recipe which promised a zesty cake with a fresh burst of flavour, I couldn't resist trying it out. I also had a few pieces of tinned peaches sitting forlornly in the fridge, and decided to add those in. I figured that the cake will either end up being a failed experiment, or here on blog.

So... since you're reading this, you really should give this cake a try. It actually turned out better than I expected!

Perfectly Peachy Pound Cake
Adapted from The Pioneer Woman

Prep time: 15 min
Bake time: 65 min
Yields: 9" loaf pan / 10 servings

Ingredients

  • 170 gr salted butter, softened
  • 1 1/2 cups all purpose flour
  • 1 1/3 cup caster sugar
  • 1/4 tsp salt
  • 2 eggs + 1 egg yolk
  • 1/2 cup 7-Up / Sprite
  • 4 halves peaches, either fresh or tinned

Directions

1. Preheat oven to 350 deg F / 160 deg C. Line a loaf pan with parchment paper. Wash peaches in cold running water until all the syrup has been cleaned off. Pat completely dry, and slice. Set aside.

2. Cream butter and sugar till it turns very light and fluffy.

Always, always use good butter for pound cakes. No  margarine, oleo or substitutes!
Thank goodness for electric mixers! Imagine having to whisk this by hand!
3. Add in eggs, one at a time, scraping the sides of the bowl and ensuring that the batter is mixed thoroughly. Don't be tempted to cut short the mixing time! As this cake doesn't use baking powder or soda, it needs the extra 'air' from the whipping in order for it to rise sufficiently. Slowly mix in the flour and 7-Up alternately, starting and ending with flour.

The magic potion

4. Spoon 1/3 of the batter into the prepared pan. Arrange sliced peaches sparingly in a single layer on top of the batter. Too many slices will result in a soggy cake, so you've been warned!

Cover with a layer of batter, more sliced peaches, and smooth the remaining batter on top.

Yes - I use clothes pegs to keep the baking sheet in place while the batter is poured in! So much easier, don't you think?
5. Bake for about 65 min, or until a skewer inserted in the centre of cake comes off clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Cool completely on a wire rack.

Fresh out of the oven. DON'T be tempted to cut the cake when still warm - I will not be responsible for a broken cake!
6. Sprinkle icing sugar, and be prepared to have more than one slice.

MummyMoo





3 comments :

  1. Yummy!!!! It looks delish and am certain it is ABSOLUTELY PERFECT with a nice cuppa tea.

    p.s. I love the pioneer woman too.

    ReplyDelete
  2. I'm going to make this tonight! :)
    Thanks for sharing the recipe and passing me the pan 😍

    ReplyDelete
  3. :D sarah lee pound cake! i have a weakness for that too!

    ReplyDelete

 

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