When my sisters and I were little, we basically thought that we should have been born in the pioneer days, or at least in a different century. We loved to dress up in our mom’s old bridesmaid’s dresses and pretend we were from the Victorian era…I remember reading American Girl craft books, and making “clay pots” out of mud, or sewing “moccasins,” feeling for certain that I could have been pals with Pocahontas 🙂
Case in point: I recently decided to try out Ruhlman’s ratio for pound cake. The original form of this recipe (from the pioneer days) is one pound each of butter, flour, eggs, and sugar. And instead of using my stand mixer to make this first batch, I determined to mix it by hand. Maybe it brings out the inner pioneer woman in me 🙂
I was curious as to how you can take the basic pound cake recipe and make different flavors. So I split up the batch and made 3 different pound cake flavors. I divided them into paper muffin cups. You can use mini loaf pans if you have them.
I plan on continuing to experiment with this ratio, as well as working on making it slightly “healthier” and reducing the sugar. But for this first go-around, I stuck with the tried and true ratio–real butter, and all that sugar! 😉
Pound Cake (with variations)
8 oz. unsalted butter, room temperature
8 oz. (1 1/2 c.) coconut palm sugar
8oz. GF flour blend (this time I used equal parts buckwheat, brown rice, and cornstarch)
1 t. baking powder
1 t. salt
1 T. (12 g.) psyllium husk powder
1 t. vanilla
Preheat oven to 350 degrees F.
Mix flour, baking powder, salt, and psyllium husk powder in a medium bowl and set aside.
Beat softened butter in stand mixer for about a minute, or till fluffy. Add sugar, and beat for 2-3 more minutes, or until mixture is creamy.
Add eggs, one at a time, until mixed well. Add vanilla.
Blend in flour mixture, just until the dry ingredients are fully incorporated.
For loaf, bake in greased loaf pan for 1 hour, or until toothpick or knife inserted comes out clean. For muffins, about 20 minutes.
Makes 1 loaf or 12 regular-sized muffins.
Chocolate: add 1/2 c. (2 oz.) cocoa powder to dry ingredient mixture.
Lemon: zest of 1 lemon added to dry ingredients; juice of 1 lemon (3 T.) added with vanilla extract.
– Poppyseed (opt.): add 2 T. poppy seed with dry ingredients
Strawberry: add 1 c. Smucker’s All-Fruit strawberry jam with the vanilla (and 1 T. red food coloring if desired)
(Also shared on Slightly Indulgent Tuesdays.)