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In Guyana we refer to the Pound Cake as Sponge Cake. I grew up hearing even my mom referring to the Pound Cake as a Sponge Cake. Actually, the Pound Cake is my mom’s absolute favourite cake. Throughout the year this was the only kind of cake she’d make.
Ali’ Guyanese Sponge Cake. Sift all the dry ingredients together (flour, baking powder, nutmeg). Cream butter and sugar together to a smooth consistency (shouldn’t be overly granulated by the sugar). Lightly beat eggs, zests, and essence together. Add eggs a little at a time to the butter and sugar mixture to get a smooth, golden consistency.
Guyanese Style fruit cake is a mash-up between pound cake also called sponge cake in Guyana and black cake. It is light and fluffy in texture, with bits of macerated fruits. It has the flavor of rum soaked fruits but typically doesn’t have added rum, until now. I poured orange liqueur over mine when it was done baking and it was so yummy.
A pound cake has heavy fat content that comes from the butter, making it a pound cake, not a sponge cake. I suppose we call in sponge cake because of the appearance to an actual sponge cake. Nonetheless, it is my favorite cake of the season. Enjoy this new recipe, it is fantastic!
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