Pound cake

It has been pound cake that Cherry cake be merged into this article. Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.

Pound cakes are generally baked in either a loaf pan or a Bundt mold. It is believed that the pound cake is of northern European origin and dates back to the early 1700s. A recipe for pound cake is in the first U. American Cookery, which was published in 1796. Over time the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake.

There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. In France, the pound cake is well known. There are equal weights in each of the four quarters. In tradition, the popular cake of the French region of Brittany, as its name implies, uses the same quantity of the four ingredients, but with no added fruit of any kind. However, the Caribbean parts of the world that speak French traditionally add rum to the ingredients for Christmas Eve or even mashed bananas for extra moisture.