Apparently our household commitment to seasonal, local food hit its limits this week when my husband found some beautiful organic blueberries and I found some organic strawberries. We bought them. Tonight I served them with pound cake made from scratch.
Pound cake used to be a once-every-few-years kind of thing in our household, because with today’s smaller families and healthier outlook, we just don’t need a big heavy cake. That’s why tonight I set out to make pound cake in miniature, using really wholesome, organic ingredients. The concept is simple. You need a few things to make pound cake: (1) equal parts by weight of butter, sugar, flour, and eggs; and a tube cake pan, so that the heavy cake batter bakes all the way through to the middle. Hmmmmm. I can weigh and divide. I have two mini tube pans. Yes, this plan could work. I made not pound cakes but ounce cakes!
This recipe serves 4-8 people, depending on how hungry they are and what you serve with the pound cake. If you make it 8 servings, each serving will have a little over two hundred calories–much better than if you ate a big wedge of full-sized pound cake!
- two miniature tube pans, each of which will hold one cup of batter with room to expand as they bake (about 4 1/2 inches wide at the top)
Ingredients (as always, organic is best!)
- 1 stick of real butter, a little softened
- 1/2 cup sugar
- 2 eggs
- 1-2 teaspoons vanilla
- optional: 1 teaspoon brandy
- 3/4 cup whole-wheat pastry flour (use a 1-cup measure, and you can just add in the other dry ingredients instead of getting an extra bowl dirty)
- pinch of cream of tartar
- pinch of salt
- 2 shakes/grates of nutmeg
Preheat oven to 325 degrees F. Begin by creaming the butter with the sugar. Then divide the eggs into yolks and whites. Add the egg yolks to the butter and sugar and mix until creamy. Stir in the vanilla and brandy. In the measuring cup, add the rest of the dry ingredients to the flour. Gradually add the flour to the butter, sugar, and egg mixture. Now, in a separate, very clean bowl and using very clean beaters, whip the egg whites until they form stiff peaks. Do you see those stiff peaks on the egg whites? That’s what you want. Fold about a third of the egg whites into the rest of the batter to lighten it. Then fold in the rest of the egg whites. Spoon into well-greased miniature tube cake pans and bake at 325 degrees F for about 35 minutes. Let the cakes rest in the pans for about 15 minutes and then slide a thin knife around the outside edge of the cake and around the tube center. Turn the cakes onto a grid to finish cooling.Do you see those cracks on the top? That part has a delectable crispy crunch.
Mmmmmmmm. Real ingredients. Food like my grandmother used to make. Cake worthy of blueberries and strawberries. Enough to satisfy your taste for sweetness and richness. Small enough that you can indulge without guilt.Where’s my fork?
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