A Piece of Cake
Pound cake is a deeply comforting treat any time of day, especially at breakfast.
Pound cake earned its name long ago when a pound of each of sugar, flour, butter and eggs was all it took to make. My Great Uncle Moir, however, revised that recipe into the one that my family enjoys today. Our family birthdays, anniversaries and parties are not complete without Uncle Moir’s Pound Cake.
My Aunt Susan has always been responsible for making the pound cake at family gatherings. After a big family meal, we would gather to play Trivia Pursuit. We would drink coffee, play games and munch on this super-moist pound cake. No icing, whipped cream or fruit toppings, just a slice of cake and a cup of coffee. Then, in the morning, we would fry leftover cake slices in butter for an amazing breakfast. To this very day, fried pound cake is an acceptable breakfast in our family.
It is important to note that when making this pound cake you must alternate the flour and milk for a perfect consistency without over mixing. Also, be sure to grease your pan really well and pour the batter slowly; otherwise, you will have flour curds and air pockets in a rubbery cake.
Before you try to remove the cake from the pan, let it cool for the full 15 minutes and no more. By doing this, you will allow the cake to firm without creating moisture. Then place your serving platter upside down on top of the cake and flip quickly, lifting the pan off slowly — and voila!
Don’t let my traditions of eating this as is deter you from getting creative. This cake would be great with ice cream, caramel or strawberry compote. But you have got to try the leftover slices fried in butter the next morning!
Photography by James Stefiuk