Pound cake is so named because the original version of the recipe contained one pound each of flour, sugar, butter and eggs. A British creation dating back to the 1700s, the recipe contains no leavening agents other than the air whipped into the batter. By the 1800s, recipes for pound cake began to deviate slightly and in the 1900s, artificial leavening was added and the proportions were changed.
The modern pound cake does not have even amounts of each ingredient. The American version of the recipe often produces a lighter cake, but has a large quantity of butter to provide a rich taste; the pound cake is a staple in the South at picnics and potlucks.
Below is a more traditional recipe for pound cake followed by a modern adaptation. The modern recipe features tweaked proportions and includes pecans, which are the most produced and consumed nut in Arkansas. The new recipe also features a maple syrup drizzle to add to the overall experience of the cake.
Old-Fashioned Pound Cake 3 sticks butter 3 cups sugar 3 eggs ¾ cup warm whole milk 3 cups flour 1 teaspoon baking powder 1 teaspoon lemon extract Preheat oven to 325 degrees. Grease and flour a Bundt pan.
Using paddle attachment on a standing mixer with a stationary bowl, cream together butter and sugar until very fluffy, about seven or eight minutes. Add eggs, one at a time, beating until well-combined.
Whisk together flour and baking powder in a small bowl. In another small bowl, mix milk and lemon juice. Alternately add liquid and dry ingredients to the butter mixture, starting and ending with liquid.
Pour into prepared pan. Bake for approximately one hour.
Arkansas Pecan Pound Cake with Maple Drizzle 1 cup butter 1/2 cup shortening 3 cups granulated sugar 5 eggs 1 teaspoon rum (optional) 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking powder 1 cup milk 1 cup chopped pecans, plus 1/3 cup whole pecans ½ cup powdered sugar 3 tablespoons maple syrup
Preheat oven to 325 degrees. Grease and flour a Bundt pan.
Using paddle attachment on a standing mixer with a stationary bowl, cream together butter, shortening, and sugar until very fluffy, about seven or eight minutes. Add eggs, one at a time, beating until well-combined.
In a small bowl, combine rum and vanilla extract with milk. In another bowl, whisk together baking powder and flour. Alternately add liquid and dry ingredients to the butter mixture, starting and ending with liquid.
Stir in walnuts. Pour batter into prepared Bundt pan. Bake for about 70 minutes until cake tests done. In a small bowl, whisk together powdered sugar and maple syrup. Drizzle over the cake after it cools for twenty minutes. Sprinkle whole pecans over cake.
Feedback Please answer some of the following questions in comments:
What are your general thoughts on the modified pound cake?
How can the pound cake be further modified and improved?
What are your thoughts on wine or other beverages that would potentially create an ideal match with this item?
What type of food service facility would the pound cake be adaptable to?
As a consumer, what is your level of "willingness to purchase" this pound cake or a potentially modified version? On a scale of 1 to 10, with one being completely unwilling and 10 being completely willing topurchase, what is your willingess to purchase the pound cake?
What would you be willing to pay and how does the price point fit with the cost of the food item?