DISCLAIMER: this cake is not remotely healthy. With a name like pound cake, how could it be? If you are not at least one pound heavier after so much as contemplating or smelling a fresh, warm slice of this tasty creation than you were before you knew it existed, it’s not doing its job properly.
I know, calorie counters of America. I know.
You have been adequately and fairly warned. It contains a lot of butter …
it is, however, dangerously delicious. Flavors of butter (and more butter) canoodle with savory cardamom and cinnamon, dancing lightly across the taste buds interrupted only by the interjection of sugar’s sweetness, generating an overall experience reminiscent of autumn, and straight up bliss.
Everything from the color of the cake to the dense, not overly-sweet nature reminds me of a banana or zucchini bread loaf, enhanced with the flavors of fall. The first thing I said after tasting this cake was, “this would be great with a cup of coffee on a fall morning.” (I mean, wouldn’t anything be better with a cup o’ joe in October?) Though I clearly love fall more than almost anything, I consider this pound cake easily enjoyable year round.
ps. word to the wise: don’t tell anyone you are making this in advance and are planning on sharing, because nobody likes an unfulfilled promise.
3 sticks butter, softer than room temperature
1 3/4 cups white sugar
3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp cinnamon
1 Tbsp cardamom
2 tsp nutmeg
Sprinkle of cloves, optional
1 Tbsp vanilla extract
3/4 cup milk (with extra, used to thin batter if needed before putting in the pan)
- grease and flour a Bundt pan, without preheating the oven. break that habit, y’all! bundt pans are a weird shape that need to heat more evenly, or something. here are some fab tips from King Arthur flour, who know baking I’d assume, about eliminating the stick factor when working with Bundt pans. it is seriously worth reading, even if you have no intention of making this recipe (shame on you if so). i knew liiiiiiike 30% of this stuff, and even that stuff I wasn’t sure I knew for sure. some highlights: don’t use butter, use a nonstick spray instead, try a pastry or basting brush, grease with sugar, and don’t grease too far in advance! all of which I did not do, and thus my pound cake is still sitting in my FREAKIN ADORABLE FLORAL BUNDT PAN that I was all too eager to see the top of. I remain calm.
- medium bowl: get your flour acquainted with baking powder and salt. bam.
- larger bowl: cream butter and sugar until light and fluffy, which works with a pastry blender or a Kitchenaid stand mixer. i won’t tell you which one is much, much easier. just kidding; if you do the first one, you’ll break a sweat. love and labor are special ingredients though, no?
- add eggs one at a time to the creamed butter bowl. mix after each new addition. add vanilla.
- combine with the flour mixture, alternating with the milk for moisture. beat until beaten and pour into freshly greased, according to King Arthur, Bundt pan.
- place cake baby into cold oven, and set the temp to 350. bake for 60 minutes in my oven. if you are using your oven, do whatever the heck u want grl
- top with confectioners sugar, glaze, or the salted tears of male chauvinist pigs collected from Trump rallies or Democratic debates.
- say goodbye to your figure. byebye!