Tom’s parents are coming for the weekend, and since I knew they were coming, I figured I really should bake a cake. I decided on something fairly simple that will keep well – pound cake. If you have a food mixer this cake is really easy to make (its not hard without one, just a bit more tiring as you have to beat the mixture). First, cream a pound of caster sugar (yes, a whole pound) with half a pound of fat (1 part lard and two parts butter works best, but you can adjust this to suit your tastes). Then add a pound of plain flour, sifted, a teaspoon of baking powder, a teaspoon of salt, 4 eggs, beaten, and 6 fl oz of milk. Combine. Spoon into a 9 inch bundt tin and bake at 190c for an hour.
To finish, mix two tablespoons of icing sugar with a teaspoon of almond extract and 4 tablespoons of boiling water. The mixture should be very thin, almost like water. Use a pastry brush to glaze the cake while its still hot. Leave to cool.
This cake is heavier than normal sponge cake, so it will dry out if you bake it for too long, but it lasts longer too – perfect if you need a cake to feed visitors all weekend!
You can adapt this cake quite easily – add rum or lemon juice to the cake/ icing for different flavours. I’ve never tried chocolate pound cake but I guess just swapping 3oz of plain flour for good quality cocoa would do it. If anyone tries this, get back to us and let us know how it turns out!
Have a good weekend everyone!