Old-Fashioned Pound Cake, #The Cake Slice Bakers

The Cake Slice Bakers are a group of bakers from around the world. We vote on a recipe and then bake the sweet from the same cookbook every month. Our current book is Carole Walter's Great Cakes. This month's sweet assignment? Old-Fashioned Pound Cake!

Mona Lisa is better looking when embraced by her golden frame in the Louvre. Ginger Rogers shines brightest when dancing with Fred Astaire. Similarly in the world of sweets, pound cake performs wonders when paired with bold flavored partners.  This is especially true for the Old-Fashioned Pound Cake from Carole Walter’s Great Cakes.

The docile old-fashioned pound cake pairs up with a bold azuki bean ice cream.

Carole Walter's pound cake is not your typical Sara Lee’s (which I love!) A twist on pound cake tradition is made with the addition of baking powder and a soupçon of milk. Bottom line Carole Walter's old-fashioned pound cake has a lighter crumb, which is conducive to bolder companion treats…Like store-bought crimson colored azuki red bean ice cream. Of course, I’ll swallow almost anything if ice cream is involved! (Click here if a more mild mannered homemade azuki red bean ice cream is to your liking.) 

Petite old-fashioned pound cakes play well with 
giant scoops of azuki red bean ice cream!

Okay, truth time: I prefer a more substantial Sara Lee type of pound cake.  It is a matter of taste. However, when baked in mini bundts for 36 minutes, Carole Walter’s Old-Fashioned Pound Cake is perfect for a tea party. So, if you are getting out your Aunt Hilda’s teacups, dust the pound cake bundts with powdered sugar, pour some Earl Grey and flex your pinky finger! 

A duet of raspberries and mini pound cakes.

Due to copyright issues, I cannot reprint the Old-Fashioned Pound Cake recipe. But, I did find a Carole Walter’s Classic Pound Cake here. The difference between the Old-Fashioned and Classic Pound Cake recipe is the latter uses baking powder, cake flour, milk and one more egg.