Last night Wolf made a pound cake. It is the best pound cake he’s made so far. It is smoother and creamier than prior cakes. It has a nice, moist texture but not soggy. It’s a wonderful yellowish-brown from the fresh eggs and butter plus the wheat flour Wolf always uses. The recipe he uses comes from The Practical Encyclopedia of Baking.
There are a variety of reasons for the awesomeness of this cake. One reason is the directions
With an electric mixer, cream the butter, adding the sugar 2 tablespoons at a time…add the eggs one at a time
Mixing the batter this way is not something wolf has done before. Though I’m not really sure, I believe he put all the ingredients in the bowl then mixed.
The second reason for such awesomeness is he added one more egg than the recipe called for and reduced the cooking time by 15 minutes. Previous cakes, though good, were a little dry. Hence the extra egg* and less cooking time.
The third reason is the homemade butter I made yesterday. I take full credit for that part!
We’re giving half the cake to Wolf’s mother. We were going to give her the whole thing but … we wanted to keep some of the yumminess for ourselves. Never mind we have a sliced pound cake in the freezer, we couldn’t resist not trying the modified version!
The eggs and butter were local, of course. The flour is from King Arthur’s up in Vermont though the rest of the ingredients weren’t local.
One thing Wolf would like to change in the amount of sugar this recipe calls for. Any suggestions on how to change from sugar to _____?
*And because we have 11 dozen eggs.