Pound Cake

A little bit of allspice. About half the amount of nutmeg called for.

Yes, but there will be some small differences in the color, taste, and density of the two cakes.

one cup of that and one-half of this

mix it and combine this and that to make a there

then pour one this into one cup and do this and that....it goes one

For cakes using baking powder:

* Don't overbeat the eggs. Overbeating adds too much air to the cake. * Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level. * Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much. Adjustment for 5000 feet:

* Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. * Reduce sugar: for each cup, decrease 0 to 2 tablespoons.

Increase liquid: for each cup, add 2 to 4 tablespoons.

* Increase oven temperature by 25 degrees F.

Pound cake recipes can be made to contain less fat with the subtraction of the amount of a few ingredients. By using less cream cheese and sugar in the recipe to make it less heavy, the pound cake will contain a lesser amount of calories than a cake with the full amount of cheesecake and sugar.

Assuming you used the standard tube pan, anywhere from 8 to 12 slices depending upon whether it will be the stand alone dessert (8) or loaded with strawberries and cream for example (12)

Pound cake is a rich, dense cake, not too sweet, so named because it was once made with a pound of butter, pound of flour, pound of sugar. It is made like a cake, by mixing the ingredients well to make a smooth batter. It is baked in a cake pan. The eggs and butter make it yellow. Pound cake stands on its own and requires no icing or accompaniment.

Shortcake is a rich ("short"), slightly sweet biscuit. It is made like a drop biscuit, by cutting fat into the dry ingredients and then mixing the wet ingredients into the dry ingredients only until the dry ingredients are moistened, without overworking the dough. It is shaped by dropping spoonfuls onto a baking sheet, rolling out and cutting into shapes, or fitting into a cake pan. It is paler in color than pound cake, containing less butter and fewer eggs. I think shortcake is usually meant to be served with something else, like berries and cream.

Sometimes grocery stores sell something they call shortcake, meant to be served with berries, that is really sponge cake. Sponge cake is a light, spongy, yellow cake leavened with lots of eggs and no other fat. Real shortcake is so easy and quick to make that you should never bother with this stale cellophane-wrapped stuff!

There is a good shortcake recipe in the original Joy of Cooking, and another good one (the one I use) in the Better Homes and Gardens cookbook. Berry season is coming on so start practicing, now! First prepare (slice or mash) and sugar the berries, and let them stand (juices will flow) while you get the shortcake ready to bake. Cut the fat into the flour/sugar in your Cuisinart. Combine the wet ingredients in another bowl. Butter the pan. Chill the cream and bowl and beaters in the fridge. Do all this before dinner. Then, 15 minutes before you want to serve dessert, preheat the oven (the temp is high, 400 or 450), quickly mix wet into dry ingredients, put dough in pan or on baking sheet, pop in oven. While the shortcake is baking, whip and slightly sweeten the cream. Split the still-hot shortcake, spoon juicy berries over the bottom layer, top with whipped cream, add the second layer of cake, top that with whipped cream and a few juicy berries, and serve IMMEDIATELY. Small individual cakes (dough is an inch thick, cut into rounds with a glass) work better than one large one because you can get the dessert to the dessert eater quickly, while the components are still hot and cold. And cutting a large shortcake layered with berries and whipped cream is kind of a mess.

yes. It originated from England.

one is heavier than the other

Fat and protein have a longer digestion time than carbohydrates and a combination of these will slow down stomach emptying whichdelays carbohydrate absorption,which in turn results in a lower GI.

no. if the bubbles are rolling then you may have added too much baking soda. but if thew bubbles are just sitting on the top, then they are just air bubbles and are completely normal.

Pound cake

1/2 pound butter(softened)

1/2 pound (1 1/4 cup) sugar

1/4 tsp salt

1/2 pound (1 3/4 cups) sifted flour

1/2 pound (4 xl or 5 med) eggs (1 lb is 9 large eggs)

1 tablespoon baking powder

1 tsp vanilla

grease a loaf pan or small cake pan with high sides.

preheat oven to 350F (180C)

cream butter and sugar until fluffy

sift dry ingredients together

beat eggs into butter sugar mix

add vanilla and stir in dry ingredients slowly until incorporated, do not over work it. (if too dry add milk a tablespoon at a time to make a batter.)

pour batter into loaf pan, bake 45 minutes, test with toothpick.

i wouldn't because a pound cake is much more dense than a normal cake.

If the cake weighs 10 pounds on earth, its mass is 4.54 kg. (rounded)

If the cake weighs 10 pounds on the moon, its mass is 27.78 kg. (rounded)

Yes.