The pound cake I made at the Israel Crane House with its accompanying
Visitors quickly made sure it disappeared:
Nothing beats a pound cake, or any food, cooked over an open fire.
And finally (whew, at last!), I prepared and cooked a Pound Cake
at the Israel Crane House during the Essex County (NJ) Historic
Holiday House Tour this past December. Of course, the receipt
(recipe) is simple enough. Just mix together a pound each of four
ingredients, flour, sugar, eggs, and butter; then bake and serve.
Now, for a pound of everything, you can either weigh each ingredient
or use these “mo-dern” measurements: one pound of flour is four cups;
a pound of sugar is two; use eight eggs; and an entire box of butter.
Of course, you’ll most likely get enough batter for two cakes, so do as
I did for this and just cut everything in half. As you see, I garnished it
with lemon slices and a couple of marzipan strawberries. A raspberry
sauce was also provided for folks to pour on their individual slices.