Yes, it’s National Poundcake Day but, did you ever think about why they call it pound cake? Old recipes use a pound each of butter, sugar, eggs, and flour then mix and bake. It would keep for a week and was considered to many their “daily bread.” Now a-days you would add a tablespoon of vanilla extract and baking soda then bake at 375 until you done. It’s just that simple.
Here are today’s five thing to know about Poundcake:
- The Pound Cake is a British creation that dates back to the early 1700s.
- Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
- In Britain pound cake is more commonly known as ‘Sponge cake’ or ‘Madeira cake’.
- The German Eischwerkuchen is a recipe very similar to the pound cake.
- In France pound cake (named “quatre-quarts”, which means four-quarters) is a traditional and popular cake of the French region of Brittany, and as its name implies, uses the same quantity of the four ingredients, but with no added fruit of any kind.
Today’s Pinterest Board : Foodimentary
Today’s Food History
- 1634 Samuel Cole supposedly opened the first tavern in the U.S., in Boston.
- 1792 Samuel Slocum was born. He invented a machine to make pins with solid heads and a machine for sticking the pins in a paper holder for sale.
- 1792 Oranges were said to have been introduced to Hawaii.
- 1927 RIP Ira Remsen An American chemist, co-discoverer (with Constantine Fahlberg) of saccharin, the artificial sweetener. (The FDA has required warning labels, since 1972, on products using saccharin because it is a suspected carcinogen).