I have been homesick for Stock's pound cake- only found in the Port Richmond neighborhood of Philadelphia, so when we were invited to a dinner party, I thought I would try to make... you guessed it.... pound cake. My mother gave me the recipe a few years ago. Luckily, I made two and planned to take the prettiest one to the party- I mixed the ingredients one cake at a time instead of just doubling the recipe.
1 stick butter
2 sticks margarine
3 cups sugar
3 cups flour (Unbleached, pre-sifted all purpose flour)
1/2 teaspoon baking powder
1 tablespoon vanilla
1 cup milk
Cream butter and sugar. Add eggs and vanilla, add baking powder to flour and then add that to the mixture- alternately with the milk. Start with flour and end with flour.
Put in a loaf pan (I sprayed Baker's Joy in the loaf pan). Bake at 350 degrees for an hour and then watch it. Should take approximately 1 1/2 hours. Mine took longer because I put a second one in 20 minutes later. You can tell when it's done when it browns nicely and the center isn't jiggly. Test with a toothpick. I know that doesn't sound scientific, but it works. Like I said, I made two. Exactly the same way. Here was the result:
When I saw this, I felt like a genius for making two but not much like a genius for not being able to figure out why the difference was so dramatic. The best looking one came out like this:
Trust me when I tell you that you don't want to see how the other one turned out! Both actually tasted great- and it isn't easy to find the perfect pound cake recipe. It was dense, moist and a little sweet- sort of tasted like a sugar cookie-cake. Just what I was looking for. We took it to the dinner party and it was the perfect end for a spicy meal of homemade guacamole, black bean salsa, shrimp ceviche and quesadillas! If you make it, I do suggest making two, unless you can figure out why identical recipes heated up in such different ways. Eat it plain, or dress it up with fruit- it's a success either way...and the eggs.