Pound Cake

Spring time is the time for trifles and tiramisu. Fresh fruit, creamy sauce and simple cake are the basis of these desserts. Most cakes are made with either Soda or Baking Powder. Prior to the 1880's soda wasn't avaible so eggs and butter were used to produce the crumb and texture we like. Pound Cake is made from 1 pound Butter, 1 pound Sugar, 1 pound Eggs and 1 pound Flour. Add to that 1 teaspoon Vanilla and 1 teaspoon Salt. Bake at 375 degrees for 1/2 hour. I use a 1/4 sheet pan and riser for this recipe (about 9 x 10). The Batter should be 3/4 inch thick. Line sheet pan with parchment and place the riser in place. In the stand mixer cream together softened Butter and Natural Sugar. You can use a food processor instead of stand mixer. Add Salt to Flour (I use Spelt Flour), and add 1 tablespoon at a time to the butter/ sugar in the mixer. Turn off mixer and scrape down the sides as the flour is incorporated into the butter/ sugar. Wiz up a pound of Eggs ( 9 ), add the Vanilla. Slowly pour the eggs into the flour, butter, sugar mixture. When all the eggs are in the mixture, put mixer on high. When the batter lightens it is ready to pour into the sheet pan and bake for 1/2 hour. The cake will register 200 degrees when done and be brownish on top. Let it cool for a couple days and then use it for either the trifles or tiramisu.