LEITH HALL’S LOVEABLE LUXURY POUND CAKE
I often serve pound cakes for teatime, though seldom the simple vanilla version. Last week, our neighbor Arielle claimed that the chocolate chunk version didn’t count as the required chocolate dessert for tea. I beg to differ. The contrast between sweet, sour-creamy cake and bitter chocolate is like a little explosion in your mouth. You could overdo it and serve a chocolate sauce or raspberry sauce to go with the cake.
- 1 1/2 cups unbleached flour
- 1 1/2 cups sugar
- 1/2 cup butter (soft or melted
- 1/2 cup sour cream
- 3 eggs
- 1/4 tsp. baking soda
- 1 Tbs. vanilla extract or vanilla paste (or other extract)
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in sour cream. Beat in extract.
Bake for 1 hour (check at 45 minutes) , or until a toothpick inserted into center of cake comes out clean, or cake springs back when prodded.
You can use orange extract, or lemon, or coconut, or anything else you like. You can also make a simple syrup of 1/2 cup sugar and 1/2 cup water, plus extract, and dribble it over the cake after it is baked.
Or, you can chop 1/2 cup of bittersweet chocolate and fold it into the batter before pouring it into the baking pan. Another alternative, chop 1/2 cup of crystallized ginger and fold into the batter.