Berry Pound Cakes
A lot of people think that pound cake was named as such because each slice is very heavy, like a pound. However, the name actually comes from the traditional use of one pound each of 4 ingredients.
We’ve come a long way- now we use what is probably more than a pound of many more than 4 ingredients!
Ha- so needless to say, this stuff isn’t healthy. Visiting the blog as a whole if you’re interested in healthy dishes is probably a mistake though, and pound cake is great, so I don’t care.
The basic idea of pound cake today is simply to have a very dense and buttery cake, and then you can really do anything you want to it. My recipe uses buttermilk for a great depth of flavor, and it bakes up perfectly dense with a slightly crunchy top and crust- almost like a bruleed top.
I made this recipe in several small loaf pans, but it’s about enough to get two full size loaf pans, or one bundt- baking times will vary, but you can always do the toothpick test. I also used frozen berries, which is totally optional. I was able to find a bag of mixed berries, and then I didn’t have to do anything to them- just threw some into the mix, super easy.
- 3 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup softened butter
- 3 cups sugar
- 6 eggs
- 1 tsp. vanilla
- 1 cup buttermilk
- 1 1/2 cup mixed berries (fresh or frozen)
- Mix the flour, baking soda, and salt- set aside.
- In a large bowl, beat the butter and sugar together until fluffy. Add in the vanilla.
- Add in the eggs one at a time until fully incorporated.
- Add the flour alternating with the buttermilk starting and ending with the flour.
- Stir in your berries until just incorporated- if you over-mix, the color of the batter will change.
- Bake at 325 degrees- for small loafs 20-25 minutes, for large loafs 45-50 minutes, bundt pan will take just over an hour roughly.