Sunday, 13 September 2009

Perfect Pound Cake

I went into this week's Sweet Melissa Sunday's swearing that I wouldn't modify the recipe. I really did, I promise!! But then it kind of went like this... We got home from Italy and I remembered that I'd totally forgotten to pick up more vanilla essence, so subbed in vanilla paste. And I didn't get around to buying the right sized tin (which I've been intending to get for ages). So with the first attempt I used a small loaf tin and, upon discovering some rogue blueberries in the back of the fridge I mixed them into the left over mix and popped it into my trusty mini springform tins - thus far only really used for left over mix but oh so cute!
I have to say the result was everything the title promised that it would be. Absolutely perfect. The crumb was light but not fluffy like a sponge cake - more dense and moist. Just delicious! In fact, it was so good I immediately dashed out to pick up the correct sized tin to make it again!
I did manage to have a little batter left over as yes, I didn't buy a large enough tin, but it was closer! Not doing very well today... I also popped some raspberries into the little cake and more blueberries into the loaf, just because I loved it so much!

Just soooooo good. I've now eaten way too much cake... Oops...

This has to be my fave recipe from the book so far, not just because it's perfect as it is, but it's also such a great base for experimenting! Thank you so much to the lovely Michelle of Veggie num nums and don't forget to check out the other bakers here! I'm not not off to eat more cake...

Rosy xx

PS In my haste to post, I totaly forgot one significant alteration that I made to the recipe (honestly, I don't know what's happened to my brain at the moment!). We don't have cake flour in the UK due to some stuff about bleaching agents. Anyway, I used a conversion thingy I found online and (having discovered that the weight of flour required was 220g) I used 190g all purpose (plain) flour and 30g cornflour (cornstarch). Worked a treat!

And JJ informs me this cake is awesome dipped in clotted cream. Yes, he dunked a chunk of cake in a pot of cream. Not just regular cream - clotted cream. Honestly! All my pretty china is totally wasted on him. Does anyone want to come over for tea so that it can get an outing??!

11 comments:

  1. Oh wow, glad it was such a hit for you! It looks fantastic with the berries :) Great photos! I thought it was yummy too.

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  2. I'm glad you loved it so much! The berries look wonderful in it!

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  3. Thank you so much! Always love compliments on the photos (still a huge learning curve for me). It seemed to take forever to take something reasonable this time around...

    I really did love this cake though. At my desk thinking about it right now... Might have to have a sneaky slice when I get home! x

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  4. Blueberries were a wonderful idea! And I would love to come over for tea sometime, but I'm afraid the commute would be a bit much!!
    That is the second time I have heard someone say something about cake flour not being available in the UK. Its kind of making me rethink using it if they've banned it in another country!

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  5. Your pictures are so beautiful, I love the blueberry addition.

    Katie xox

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  6. What a great idea to add blueberries. Will have to remember it for next time. I will also have to try baking it in a smaller pan to reduce the baking time. The kitchen was way too hot for way too long.

    A while back I read a very interesting article posted on Rose Levy Beranbaum's blog (you know, the author of The Cake Bible). It talks about this lady in Britain who developed a way to make your own cake flour at home. Here is the link: amerrierworld.wordpress.com/kate-flour. Let me know if you decide to give it a try.

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  7. Ahh what a lovely post and your pictures are beautiful! Im glad you liked the pound cake. The addition of the added blueberries was a great idea!

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  8. ooh, great tip about the cake flour, thanks!

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  9. Blueberries sound like a fantastic addition! I think your mini version is perfect.

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