Photo by Stephanie Staton |
This is pound cake the way pound cake was meant to be: with 1 pound of everything, including the eggs. We’re sure there’s a way to add even more butter to this recipe. When we figure it out, we’ll let you know.
Ingredients
Cake
- 1 pound butter (4 sticks), softened
- 1 pound sugar (3½ cups)
- 1 pound eggs (10 large)
- 2 T. vanilla
- 1 pound all-purpose flour (4 cups)
- 1 tsp. nutmeg
Chocolate Glaze
- 4 ounces semi-sweet chocolate
- 3 T. butter
- 1½ cups powdered sugar, sifted
- 3 T. hot water
Preparation
Cake
Preheat oven to 350 degrees F.
Cream butter and sugar; add eggs and vanilla, and mix well. Stir in flour and nutmeg. Grease 10-inch tube or bundt pan and pour in batter. Bake 1 hour, cover with foil and bake additional 30 minutes. Invert and cool.
Chocolate Glaze
In small saucepan, melt chocolate and butter (because if there’s one thing this cake needs, it’s more butter), stirring to blend. Remove from heat and transfer to medium-sized bowl. Add powdered sugar and hot water; stir well. If necessary, add additional hot water to bring glaze to drizzling consistency.
Drizzle cake with glaze or dust with powdered sugar if skipping glaze.
