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Along with a handful of other Philly establishments, the bakery took its fight to Philadelphia City Council. Owner Mark Stock even brought two versions of Stock’s pound cake: the original recipe, and a version that was the best the bakery could do with the ingredients forced on them under the new ordinance.
A pound cake costs between $12-13, but it’s worth it. I also overheard the tea biscuits are delicious, but they were already sold out. I will have to come back another time for those!
It’s the same for many families in the Port Richmond area of Philadelphia for over five generations. It originally opened in 1925, but it wasn’t until the 1940s that the Stock family began to make its famous pound cake, from which their birthday cake stems. Growing up a few blocks away in Port Richmond, it was the standard for all birthday cakes.
Note: 3 sticks of butter equal 3/4 lb. All ingredients (including eggs and cream cheese) must be at room temperature. Cream butter well, add cream cheese. Mix thoroughly. Gradually add sugar. Add eggs, one at a time.
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