Here is a complete guide to the classic pound cake, featuring the full “Susie Bryant” recipe, a look at its rich history, baking science, and nutrition facts.
馃摐 The Humble History of Pound Cake
The story of pound cake is a journey from an easy-to-remember European recipe to a beloved Southern classic
路 British Origin: The cake dates back to the 1700s in Britain. The name comes from its original formula: one pound each of butter, sugar, eggs, and flour. This simple ratio was easy to remember in a time when many could not read.
路 American Adoption: The first known American recipe appears in Amelia Simmons’ 1796 cookbook, American Cookery.
路 Southern Legacy: The cake became a Southern staple partly due to Abby Fisher, a former slave who published one of the first African-American cookbooks in 1881. Her recipes introduced whipped egg whites and leaveners, making the cake more reliable.
馃Ь The Best Cracker Pound Cake Recipe
This recipe is based on the story of Susie Bryant, a North Carolina farmer. It is rich, dense, and buttery, baked “low and slow” for perfect texture.
Yield: Serves 12-15
Hands-On Time: 25 minutes
Total Time: About 3 hours, plus cooling
Essential Equipment
路 10-12 cup Bundt or tube pan
路 Stand mixer or electric hand mixer
Ingredients
路 1 pound (4 sticks) unsalted butter, at cool room temperature
路 3 cups granulated sugar
路 3 cups all-purpose flour
路 10 large eggs, at room temperature
路 1/4 cup half-and-half or eggnog, at room temperature
路 1 tablespoon vanilla extract
路 1 teaspoon kosher salt
路 2 tablespoons brandy (like peach brandy), optional
Step-by-Step Instructions
1. Prep the Pan
路 Generously grease your Bundt or tube pan with butter or nonstick spray. Ensure every crevice is covered to prevent sticking.
2. Cream Butter & Sugar
路 In a stand mixer with the paddle attachment, cream the softened butter and sugar on medium speed for 3-5 minutes, until the mixture is very light, fluffy, and pale yellow. This step is crucial for creating air pockets that give the cake its structure.
3. Incorporate Eggs & Flavorings
路 Beat in the vanilla extract, salt, and brandy (if using) until combined.
路 Reduce mixer speed to low. Add 1/2 cup of flour, then mix in two eggs. Repeat this process, alternating 1/2 cup flour and two eggs, until all flour and eggs are fully incorporated.
路 Mix in the half-and-half just until the batter is smooth.
4. Bake “Low and Slow”
路 Pour batter evenly into the prepared pan. Tap pan firmly on the counter to release air bubbles.
路 Place pan on the center rack of a cold oven. Set the temperature to 275掳F (135掳C) and bake.
路 Bake for 2 to 2.5 hours. The cake is done when the edges are golden brown and a toothpick inserted deep into the center comes out clean.
5. Cool & Serve
路 Let cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
路 Slice and enjoy plain, or with fresh fruit and whipped cream.
馃敩 The Science of a Perfect Pound Cake
Understanding your ingredients helps you master the method:
Ingredient Roles
路 Flour (Toughener/Drier): Provides structure. Gluten proteins create a framework; starch gels bind water.
路 Eggs (Toughener/Moistener): Whites add structure; yolks add fat, richness, color, and emulsification.
路 Butter (Tenderizer): Coats flour proteins to inhibit gluten, ensuring a tender, dense crumb.
路 Sugar (Tenderizer/Moistener): Its hygroscopic nature holds onto water, keeping the cake moist and aiding in browning.
The Creaming Method
This technique is key for texture. Beating butter and sugar traps tiny air bubbles in the fat. In the oven, these bubbles expand, causing the cake to rise without needing chemical leaveners.
鈿栵笍 Nutrition & Dietary Information
Pound cake is a celebratory treat best enjoyed in moderation.
Nutritional Profile (Per 100g serving):
路 Calories: 353
路 Total Fat: 14g
路 Saturated Fat: 4.8g
路 Carbohydrates: 53.6g
路 Sugars: 33.4g
路 Protein: 5g
Health & Dietary Notes
路 High in Calories & Sugar: Due to its butter and sugar content, it’s energy-dense.
路 Glycemic Impact: Made with refined flour and sugar, it has a high glycemic index and can cause blood sugar spikes. A sensible serving is 30-40 grams.
路 Contains Key Nutrients: Provides small amounts of Vitamin A (from butter), B vitamins, and protein from eggs.
路 Common Allergens: Contains wheat/gluten, eggs, and dairy. It is suitable for vegetarians but not for vegans or those on gluten-free diets.
馃挕 Expert Tips for Pound Cake Perfection
路 Ingredient Temperature is Key: Use cool room-temperature butter and eggs. Butter should be pliable but not greasy. This ensures proper emulsification and air trapping.
路 Avoid Overmixing: Once flour is added, mix just until combined. Overmixing develops gluten, leading to a tough cake.
路 Prepare the Pan Thoroughly: Grease and flour the pan generously. A good release is critical for presentation.
路 Test for Doneness Properly: Use a toothpick or skewer. If it comes out with a few moist crumbs, it’s done. It should not have wet batter.
路 Cool Completely: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. This allows the structure to set.
路 Storage: Keep in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze tightly wrapped slices for up to 3 months.
馃嵃 For the Pound Cake Lover
This cake’s simplicity is its strength, offering a blank canvas for creativity.
路 Flavor Twists: Add citrus zest, almond extract, or spices like nutmeg to the batter. Soak the cooled cake with a simple syrup laced with liqueur.
路 Serving Ideas: Serve with macerated berries, grilled peaches, lemon curd, or a dollop of mascarpone cream.
路 Modern Twists: For a lower-glycemic version, try substituting some flour with almond flour and using a natural sweetener blend.
I hope this detailed guide helps you bake a pound cake that honors its rich history while creating new memories. For which aspect would you like more detail鈥攖he science behind ingredient substitutions, or perhaps ideas for festive variations?