By: Laura Riddle

Pound cakes are considered a tradition in my family. My grandmother baked pound cakes almost on a weekly basis, and I remember licking leftover cake batter from my mom’s mixing bowl whenever she baked for a local fundraiser. So, you can only imagine how delighted I was to learn March 4 is National Pound Cake Day!

Pound cakes have been around for centuries. The first recipes called for one pound of each main ingredient; flour, sugar, butter and eggs. Hence the name pound cake. Today, you can bake with alternative ingredients, like shortening for a lighter textured cake or substitute gluten and dairy-free options to accommodate any dietary restrictions. 

The pound cake is versatile and makes a great go-to dessert. The basic pound cake recipe can be modified to integrate with any season or holiday. They can be tastefully paired with ice cream or fruit, like strawberries or peaches, during the spring and summer months. And it can be dressed up with ingredients like Nutella, flavored coffee creamer or topped with a creamy glaze to enhance its smooth, sweet taste for holidays like Thanksgiving and Christmas.

This year, I’m celebrating Pound Cake Day with my honey pound cake, made with my dad’s golden honey, and topped with a rum glaze crafted by Bread Booze Bacon blogger Julie Kotzbach. Try the recipes for yourself or create your own. Whatever you choose, you can’t go wrong with a pound cake!

Honey Pound Cake

INGREDIENTS

3 cups flour (Pillsbury Gluten-Free All Purpose Flour is an equal substitute)

2 ½ cups sugar

6 eggs

1 ½ cups unsalted butter (3 sticks)

1 cup milk

½ cup honey

1 tablespoon vanilla

1 teaspoon baking powder

INSTRUCTIONS:

  1. Preheat oven to 325°.
  2. Beat the eggs, sugar and butter until light and fluffy. The Cut the butter into smaller pieces and add slowly
  3. Slowly and alternatively add flour and milk while continuing with the mixture.
  4. Add honey, vanilla and baking powder. Be sure the ingredients are thoroughly blended for even baking.
  5. Pour into a greased cake pan and bake for 1 hour 25 minutes. (This recipe can used in a standard tube or bundt pan.)
  6. After you remove the cake from the oven, allow it to cool for 10 minutes before removing from the pan.  This helps the cake firm up and prevents it from falling apart.

   

 

Rum Glaze by Julie Kotzbach

INGREDIENTS

½ cup unsalted butter

1 cup sugar

¼ cup water

½ cup rum

½ teaspoon vanilla

INSTRUCTIONS

  1. When the cake is about 10 minutes from being done, start your glaze.
  2. In a medium saucepan over medium heat, melt the butter, and then add the sugar, water, rum, and vanilla. Whisk until combined.
  3. Stir occasionally until the sugar is dissolved and the ingredients have melted together. Reduce the heat to medium-low and stir occasionally to prevent the glaze from forming a skin.
  4. Once the cake is out of the oven, pour half of the glaze over the top of the cake (This will become the bottom of your cake later.)
  5. Allow the cake to cool to room temperature. (Turn off the heat for your glaze while the cake cools.)
  6. Once the cake is out of the pan, reheat the glaze until it is smooth again. Pour the remaining glaze all over the top of the cake and allow it to soak in. Serve immediately.

 

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