Pound cake is a desert recipe that has been adopted by several cultures and ethnic groups. If you are Jewish then you know how important Jewish baking recipes are to family celebrations, gab sessions and luncheons, and the pound cake is a star performer that is always welcomed at the table. Unfortunately the traditional Jewish baking recipes used for pound cakes have been altered so much from their original versions, that modern pound cakes just don’t have the flavor they used to.
If you are looking for healthy recipes then Jewish baking recipes like pound cake recipes aren’t what you are looking for. The traditional pound cake recipe uses one pound of each of its four main ingredients: butter, eggs, sugar and flour. In modern terms this means four sticks of butter, 6 eggs, 2 cups of sugar and a pound of flour. If you are concerned about the heft of this cake, then you can substitute these full calorie baking ingredients with lower calorie or lower fat alternatives, however, you will need to be willing to sacrifice some of the flavor and delightful texture created by the original recipe.
Delicious recipes have a tendency to be borrowed from the inventor by other cooks and the pound cake recipe is no exception. You can find pound cake variations throughout Europe and the Americas. Jewish cooking menus often use pound cake as a finale. The French call their pound cake Gateau Quatre-Quarts, the Spanish call their pound cake Queque Seco and the Germans call their pound cake Sandkuchen.
Perfect Jewish recipes for pound cake will create a cake that is moist, but not soggy, that is spongy and that has a mild but distinct taste. Pound cake is a special cake that works great as a stand-alone dessert or as a part of a multi-part dessert. When served alone it can be topped with a glaze or a dusting of powdered sugar, however, it can also be served with ice cream, fresh fruit or a fruit glaze. Pound cake is the perfect conclusion for a Passover meal, a snack, a special dessert or for a luncheon treat.
Pound Cake
What You Will Need
Preheated over set to 375º
Angelfood cake pan
Ingredients
1 package Duncan Hines Yellow Cake Mix
1 package Instant Yellow Lemon Pudding
4 eggs
¾ cup water
½ cup Wesson Oil
Directions
Beat all ingredients for 5 minutes at medium speed with mixer.
Pour into cake pan.
Bake for 45 minutes.
Cool to room temperature.
Put into refrigerator to chill for 24 hours.
Madeline Binder loves giving away Jewish recipes that are easy and taste great!