Pound cake is definitely an all-American favorite, not only because of its tempting butter-rich taste and fine texture, but also because of its simplicity. Originally, classic pound cakes called for a pound each of butter, sugar, eggs and flour — thus the name. There are countless variations, but for an Independence Day celebration, what could be better than old-fashioned pound cake served with juicy summer berries?
There are several guidelines for turning out successful pound cakes. Have the butter and eggs and even the milk as close to room temperature as possible. Don’t rush the mixing process. Even though baking powder is called for in this recipe, beating the butter and sugar thoroughly, and beating well after each egg addition, is important to add air to the batter. Adding the eggs one at a time and the milk gradually also yields good results.
Pound cakes serve a generous number of people and are perfect for entertaining. A chef once told me they are best baked a day ahead so that they can ripen and develop their flavors.
Old fashioned pound cake with honey whipped cream
Makes 8 to 10 generous servings.
2 cups sifted flour (sift flour into a dry measuring cup and level off) plus extra for the pan
2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, divided at room temperature
1/4 cup whole milk, close to room temperature if possible
1 teaspoon vanilla extract
2 sticks (8 ounces) unsalted butter, softened to room temperature plus extra for pan
1 cup sugar
HONEY WHIPPED CREAM AND GARNISH:
1/2 cup heavy cream
1 1/2 tablespoons honey
2 tablespoons sour cream
3 cups berries (blueberries, blackberries, strawberries, cherries or other)
Confectioners’ sugar and mint sprigs, optional
Arrange a rack at center position and preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Cut parchment paper to fit bottom of the pan and butter and flour it.
Sift together flour, ginger, baking powder and salt into a bowl. In another bowl whisk together only one of the eggs, milk and vanilla.
Place butter and sugar in mixing bowl of an electric mixer, and on medium speed (using a paddle attachment if you have it), beat until mixture is light and creamy, 6 minutes.
Stop machine to scrape down sides of bowl as necessary. One at a time, add the 3 eggs, beating until each is incorporated before adding the next and scraping down sides of bowl as necessary.
Lower speed and add 1/3 of the flour mixture, beating until incorporated, then gradually add half of the milk/egg mixture and beat until incorporated. Repeat with another 1/3 of the flour and other half of the milk. Finally beat in remaining 1/3 of flour.
Pour batter into prepared pan, smooth top, and bake until golden and a toothpick inserted in the middle comes out clean, about 1 hour and 10 minutes.
Remove and cool in pan 5 minutes. Remove from pan and cool on a rack. (Cake can be prepared 2 days ahead; wrap in plastic and store at room temperature.)
With an electric mixer on high speed, whip cream until soft peaks form. Reduce speed and drizzle honey into whipped cream.
Continue whipping until stiff peaks form. With a whisk, fold in the sour cream. This will deflate the whipped cream slightly. (Cream can be prepared 1 day ahead; cover and refrigerate.)
Garnish cake with berries, and if desired, sprinkle with confectioners’ sugar and add some mint. Serve each slice with a dollop of cream and some berries.
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