[Photograph from theogeo on Flickr]
Pound cake owes its name to the easy-to-remember quantities in the original recipe: a pound of flour and a pound of butter. Unfortunately, those same quantities result in a cake that's dry and dense; for the longest time, I thought that pound cake was named for its sinking, anchorlike weight.
Lucky for us, Nicole Rees, author of the appliance-free pastry manual, Baking Unplugged, has carefully tweaked the formula to yield a moister, fluffier cake. The recipe may not be as easy to remember, but the end result will go down very easily indeed--especially if you play around with the chocolate chip, blueberry and eggnog variations.
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