butter pound cake

Butter cakes and fruit cakes are the best types of cakes for decorating. Both types can be decorated with any icing or frosting, be it a light one or heavy ones like fondant. If you are planning to make a novelty cake, then butter cake, particularly the pound cake is the best. Using the basic butter cake or pound cake, you can literally add any flavour you want, be it chocolate, coffee, mocha, orange and others.

Fruit cakes, on the hand, are much preferred ones for weddings and Christmas as they tend to last longer.

Sponge cakes, due to their very light texture are not suitable for fondant and other heavy frosting like marzipan as it is difficult to hold shape under heavy icing. They go better with whipped cream or butter cream.

I am constantly trying out new recipes and will be adding on these recipes to this database once I am satisfied with the results. 

This is a basic butter pound cake recipe. It is very simple and easy to make, yet the taste is very rich. 


Ingredients and cake tin sizes:

Round tin sizes	6 inches	8 inches	10 inches	12 inches
Square tin sizes	5 inches	7 inches	9 inches	11 inches
Butter	120g	240g	480g	960g
Castor sugar	120g	240g	480g	960g
Self raising flour	120g	240g	480g	960g
Salt	a pinch	a pinch	a pinch	a pinch
Baking powder	3/8 tsp	3/4 tsp	1 1/2 tsp	3 tsp
Eggs	2	4	8	16
Milk	1 tbsp	2 tbsp	4 tbsp	8 tbsp
Vanilla essence	1/2 tsp	1 tsp	2 tsp	4 tsp

Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add in vanilla essence and combine well. Pour batter into two greased and floured cake tins and bake for 20 to 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.

Remove cakes from oven and let them cool completely before sandwiching and decorating them.