Yuletide Pound Cake Recipe

I got the original version of this recipe, which I have adapted, from The Fondue Cookbook published by Hamlyn, a holiday present ages ago. This works very well for the high calorie holidays around Yule, but would also work for Ostara celebrations as the ingredients are seasonally appropriate for that Sabbat.

Ingredients

– 1/2 tsp. Baking Powder
– 1 cup Butter
– 4 Eggs
– 1 1/2 cup Flour
– 1 1/4 cup Sugar

Directions

Preheat the oven to 350 degrees.

Lightly grease and flour a loaf pan, they measure about 4″ x 8″ x 3″ on average, the batter should fill it about halfway.

Sift together the flour and baking powder, you wouldn’t want a big baking powder deposit somewhere in your cake, would you?

Cream the butter and sugar together until “light and fluffy,” as the saying goes. Add the eggs one at a time, making sure they are mixed thoroughly. Mix in the flour/baking powder, make sure there are no flour pods in the batter, but you don’t need to mix for very long, just until everything is evenly distributed. Pour into the loaf pan and bake for 45 minutes to an hour, it really depends on your oven, mine takes forever, but it’s really old. Stick a toothpick in the center to see if it’s done (when the toothpick comes out clean it’s done); if there’s molten batter stuck to the toothpick at 45 minutes it’s going to take an hour. The top will turn brown, but it’s supposed to, that’s crunchy sugary goodness on top. Let it cool before taking it out of the pan, they say 10 minutes in the original directions, but they’re fools! I say at least a half an hour, if you try to cut the pound cake while it’s hot it will just fall apart on you while burning you at the same time.

Notes

I’ve found that melting the butter and then mixing the sugar in actually makes for a better tasting (heavier, more moist) pound cake. As for the butter, salted or unsalted? The recipe didn’t say, so I used salted because it’s what I had and it tasted nice. There’s so much sugar in the recipe there’s no way the little bit of salt in salted butter will dominate, but use whatever you feel most comfortable with.