Poundcakes are all about the ingredientsPoundcakes. A recipe from the "Moosewood Restaurant Book of Desserts" caught my eye this evening. It was titled 'our favorite poundcake' and I had to give it a try. The great thing about it is that once you get the basic recipe down, the author urges you to try variations to include liquor or chocolate chips, fruits or nuts. I started with the basics.
Preheat the oven to 350 degrees. Cream the butter and sugar at high speed, then beat in the eggs. Add 2 cups of flour and mix at medium speed. Then add the milk and vanilla, mixing again. Finally add the other 2 cups of flour - with the baking powder mixed in, and beat until the batter is nice and smooth. Pour batter in a cake pan of your choice and cook for 60-80 minutes, depending on your oven. Remove from heat and allow to cool before serving. I was going to use a popular brand of cake flour, but the good folks at Moosewood urged me not to in their book, saying that cake flour is heavily bleached. I checked the ingredients on the box and there were several chemicals in the cake flour in my pantry, only one in the Hodgsons Mill whole wheat pastry flour that I had. Hey, whenever possible I like to go with natural, wholesome quality. I'll try the bleached version next time, when I'm feeding the crowd that likes their cake extra white! cranberry scones anyone? 
ever seen a piggy on a cake?
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