“Wouldst thou both eat thy cake and have it?”
George Herbert
The Pound Cake…very versatile!
Time & again I return to making my first love in cakes, the pound cake. I have 1 bundt pan which I guard with my life & love the way it turns out my precious pound cake. Perfect & pretty every single time, for the ‘once in a while’ rich buttery cake that uses 200gms of butter, this is just the most satisfying bake. 
A traditional British Pound Cake recipe would specify one pound each of flour, butter, eggs (8 eggs), sugar, and several kinds of dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé cherries). (These quantities are too great for most modern families, but the cake can be made with half quantities or less.) It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.
I made this version of the pound cake a few days ago with 2 things in mind…first I wanted to use flavoured orange sugar because I had bought some really orange oranges, & secondly, I wanted to use up some left-over ganache which was crying to be used every time I opened the fridge.
The original recipe is one I have adapted from Better Homes & Gardens & is my all time favourite recipe; it gives me a beautiful crumb & rich texture. The only deviation from the basic recipe is that I always substitute 1/2 a cup of plain flour with whole-wheat flour. 
Ingredients:
Butter- 1 cup or 200gms
Eggs – 4 (large)
Sugar – 1 cup, granular
Ingredients:Butter- 1 cup or 200gms
Eggs – 4 (large)
Sugar – 1 cup, granular
Zest of 2 oranges
Vanilla Essence – 1 tsp
Vanilla Essence – 1 tsp
Flour – 1 1/2 cups
Whole-wheat flour – 1/2 cup
Baking powder – 1 tsp
Salt – 1 pinch
Ganache – 1/2 cup (Recipe here)
Whole-wheat flour – 1/2 cup
Baking powder – 1 tsp
Salt – 1 pinch
Ganache – 1/2 cup (Recipe here)
Method:
- Grease and flour a 10″ bundt pan. Preheat oven to 325deg/175deg .
- Sift together both flours + baking powder+ salt .
- Cream butter and orange sugar well, & then beat in the eggs 1 by 1, beating well after each addition.
- Beat in essence .
- On low speed, beat in the flour bit by bit till well incorporated (4-5 goes) .
- Turn 1/2 the batter into pan, layer evenly with the ganache, & then top with the rest of the batter. Bake for approx 1 hr till done . (If top seems to be getting too brown, loosely cover top with foil until done.)
- Leave in pan for 10 mins to cool, and then turn it out on rack to cool completely.
Note: Can also make a Marble Pound Cake, by folding the ganache into 1/3 of the batter OR ……a Coffee &Dark Chocolate Chip Pound Cake one too.
Mix 1 tbsp of coffee into 1 tbsp of hot water & let it cool. Beat it in after the eggs & essence have been added. Fold in dark chocolate chips after the flour has been mixed in. This is a yummy version & my personal favourite!! 
(Am off down South for a week…will be missing for a few days. See you soon!!)
one beautiful pound cake! why are you a world away from me??
lovely quote from George Herbert too. star!
x
Hmm..never saw ganache being used inside a cake before. Nice one!
That looks way too good with the ganache!!! This is one rich dessert!
Even at half-recipe, that still looks large! Fab cake, Deeba! Have fun on your trip!
Oh my – that looks absolutely gorgeous. I’m gonna try this in my little square pan – which will probably give me ten layers!! and spread melted chocolate in between! mmm. can’t wait to meet you!
This looks so airy and moist. Relax and have a nice time.
you are torturing me deeba!! i promised my self no more delicious cake in the morning ..yummy!!
btw, i gotta buy that round mold thing..im jealous when i see you bake goodies that way
down south? anywhere near me? can we meet?
d
wow, this is great, looks really delicious..got the same mold, and didnt know what cake to bake in it..so going to try this very soon…where in south are u?
Have fun on holidays!!! I’ll miss you. Your cake looks divine. Honestly, I thought they called it a pound cake because you gained a pound for each slice…. Good to know that’s not true!
Tanti baci, bella,
Amy
This looks divine. I love how you have a bundt pan lying around – very domestic goddess darling!
What a beautiful pound cake!
Ann at Redacted Recipes
cake is looking toooooo good deeba…i am amazed at how you come up with so many delicious dishes from time to time….wish i could have a slice !!!
I’ve not made pound cake yet but have recently bought a kind of bundt cake tin so I really should try this sometime.
This cake looks so amazing, Deeba! I’m tempted to buy a bundt cake pan to make this!!
this cake looks too good..
Classic favourite! Beautifully done. I must try a vegan version soon – I am missing it now that I saw yours:(
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hats off! looks exquisite! cant wait to try this out. just out of curiosity, is there any way to make it eggless?
hats off! looks exquisite! cant wait to try this out. just out of curiosity, is there any way to make it eggless?
Super looking cake, mine always stick to the blinkin’ bundt pan!
That is a fantastic cake!
I just love a good old-fashioned bundt cake, and yours is one of the loveliest I’ve seen.
that looks absolutely delicious, deeba! perfect for my birthday cake tomorrow (while I am not making anything hehehe)
please can u tell if i substitute SEMOLINA FLOUR instead of whole wheat flour will that be good…waiting for your reply