On Have the Cake the challenge for May is Pound Cake. Yay! I have to confess this pound cake recipe has been one of my favorites for a long time (45+ years). I guess you could say this recipe is retro. My mother has been baking this since I was a child. I know there are many recipes out there for pound cake, but I think this is the best, so why bother searching. I have made several variations like lemon poppyseed, key lime, red velvet, orange, banana nut, pumpkin, mini chocolate chip, etc. You can use your imagination but this base recipe produces a moist, fine tight crumb. If you are a fan of Sara Lee's Pound Cake then this one is for you. My family was thrilled with the challenge because they all love this pound cake, neighbors included. It never disappoints.
10-inch non-removable bottom tube pan: generously buttered and flour
Put into a cold oven and then turn your oven on to recommended temperature
2 sticks unsalted butter, room temperature
3 cups granulated sugar
3 cups sifted cake flour (must only use cake flour)
1/2 teaspoon salt
7 large eggs, room temperature
1 T. vanilla extract or seeds from one vanilla bean
1/2 cup heavy cream (room temperature)
1/2 cup sour cream (room temperature)
3 oz. dark chocolate melted
3 oz. semi sweet chocolate melted
Cream butter and sugar until fluffy and lighter in color. Add each egg one at a time and beat. Continue to cream until well incorporated. Add the sour cream and heavy cream. Continue beating until mixed well. Slowly add cake flour and salt. Add vanilla.
Take 2 1/2 cups of batter and mix in melted chocolate until well incorporated. Add 2/3 of vanilla batter into tube pan. Add chocolate batter and then remaining vanilla batter on top.
Put into a 350 degree oven for 50 minutes and then reduce oven to 325 degrees and bake for another 35+ minutes. Do the toothpick test. Sometimes you might have to add another 10 to 15 minutes of baking time. Cool completely and remove from pan. Sprinkle with powder sugar or drizzle a confectioner's glaze or even chocolate ganache is nice. Enjoy!
Wrap cooled cake with plastic wrap. Gets better with age. Stores up to 5 days. Freezes well.