currant pound cake

In recipe on October 9, 2009 at 1:49 pm

lately i had been jonesing for pound cake – don’t ask me why.

what you may not know is that the name “pound cake” comes from hannah glasse’s original eighteenth century recipe: one pound of flour, one pound of butter, one pound of sugar, one pound of currants. but since i don’t burn nearly as many calories each day as my foremothers did, and i didn’t know how to convert all those pounds into cups that i could half or quarter, instead i went with my good old standby, the fannie farmer cookbook.

(the currants were my own addition to stay true to the original pound cake recipe.)

fannie farmer’s pound cake

1/2 pound butter
1 2/3 cups sugar
5 eggs
2 cups flour (calls for cake flour, i used regular)
1/2 teaspoon salt
1 teaspoon vanilla
1 cup (or more!) currants

preheat oven to 350 degrees. butter and flour a 9 by 5 inch loaf pan (i used a bundt pan and several smaller ones). dump a tablespoon or so of flour in the pan and shake it around until it coats the butter, then tap the excess out.



cream the butter, slowly add the sugar and beat until light.


add eggs one at a time, mixing well between each one. it’s always safer to crack your eggs into a separate little bowl (or measuring cup!) before adding them to the mixer so you make sure not to get shells or a bad egg.


stir in the flour, salt and vanilla, and combine well. when i’m doing serious baking like this, i generally take the time to shift my dry ingredients together, which also helps you get an accurate measure.


spoon batter into pan(s) and bake for 1 1/4 to 1 1/2 hours, or until a toothpick inserted into the middle of the cake comes out clean (without batter sticking to it). cool in the pan before turning out onto a rack.



as you see, i baked one large and three small cakes with this recipe, so next time i may halve it. (although she kind of looks like a mama with her chicks…! aaww)

this is really much easier than it sounds, and i encourage you to be brave and give it a try! it was a huge hit with my coworkers (although they were under extreme stress when they ate it, so maybe they just needed sugar…), but then, who doesn’t like pound cake? fannie suggests you serve it in “very thin slices,” but i dare you to try.


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