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Food Stylist: Simon Andrews. For a cook in the 18th century, the recipe for poundcake was obvious from its name: a pound each of butter, eggs, sugar and flour, beaten together and baked until done. Golden-topped, rich and flavored with a splash of rosewater or dash of mace, it was the tight-crumbed grandparent of every butter cake we bake today.
It’s nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender.
Keith Lee recreated his father’s poundcake recipe for CC’s camera, and the resulting video is both affecting and instructive. I hope you’ll watch it and then make the cake.
Food Stylist: Monica Pierini. This classic poundcake has a boozy twist that’s perfect for parties, St. Patrick’s Day and beyond. Irish cream liqueur — a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings — is added to both the batter and the glaze, which yields doubly flavorful results.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…