GB asked in Food & DrinkCooking & Recipes · 1 decade ago

Why is the pound cake called "Pound Cake"? My kid wants to know.?

15 Answers

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  • kizkat
    Lv 4
    1 decade ago
    Best Answer

    Pound Cakes Are Simply Named.

    They are a dense cake that has been around forever and got its name from the ingredient amounts. Many of the original recipes called for a pound each of flour, sugar, butter and eggs hence the name “Pound Cake”.

    Pound Cakes Are Easy to Make.

    Older recipes just say to mix the above ingredients, put them in a pan and bake in a moderate oven for 1 to 2 hours. (The type of oven must have dictated the cooking time.) Today, the dry ingredients are either sifted or mixed with a wire whip. The butter and sugar are creamed and then the eggs (whole, just yolks or yolks and whites) are added one-at-a-time. The flour mixture is added to the butter mixture alternately with the liquid (milk or sometimes sour cream.) If whipped egg whites are used (to me they make the cake less dense), this is when they are folded into the batter.

    The batter is put into a greased and floured tube pan and baked for one to 1-1/2 hours. Sometimes the oven is preheated and sometimes not.

    Pound Cakes Can Be Very Flavorful.

    Just by adding different flavored extracts, such as vanilla or orange, makes it a new cake each time. Other items can be added such as nuts or dried fruits, which would further change the cake. Conceivably, all you need is one good pound cake recipe and various additives to make a number of different cakes.

    Pound Cake Recipes Can Be Converted to Be Made With a Cake Mix.

    Take one 2-layer any-flavored cake mix, add 1- 3/4 ounce package of instant pudding (in a coordinating flavor), use 4 eggs, 1 cup of total liquid and 1/2 cup of oil or melted butter. Baking times may vary according to the cake additives, such as coconuts, chips, etc., in your original recipe.

    Pound Cakes Have Many Versatile Uses.

    Pound Cakes are used as the base of many desserts. All trifles have some type of cake in them and it’s usually a pound cake. Pound cake slices can be used in French toast and Bread pudding. Personally, I prefer mine lightly toasted and warm served with ice cream. Everyone should keep a pound cake on hand for that last minute dessert. They can be frozen for up to a year in airtight wrap.

  • 1 decade ago

    "Pound cake" is also the American English name for a type of fruitcake known in British English as a Madeira cake. Its name, "Pound cake", originated from the ingredients used in quantities of English pounds. This results in a large, dense cake not often suited to modern American tastes, though the style (if not the size) is still popular in Britain.

    A traditional British Pound Cake recipe would specify one pound each of flour, butter, eggs (8 eggs), sugar, and several kinds of dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé cherries). (These quantities are too great for most modern families, but the cake can be made with half quantities or less.) It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.

  • 1 decade ago

    The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn't read, this simple convention made it simple to remember recipes.

  • 1 decade ago

    Original recipe called for a pound of flour, a pound of butter & a pound of sugar...that is why it is called a pound cake. Baking is all about ratios... so adjust the amounts and keep the same ratios and you can make a smaller or larger cake.

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  • 1 decade ago

    The original recipe for Pound Cake called for One pound of each, flour, sugar, butter and eggs

  • Anonymous
    1 decade ago

    The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn't read, this simple convention made it simple to remember recipes.

  • Lisa
    Lv 4
    4 years ago

    Oh hun your not fat, thats ridiculouse. Im 5'4, 120 pounds. Im curvy and i love my body. My mother and grandma think the opposite though. They constantly worry about what others think of them where as i have the " If you dont like what you see, then dont ****** look" attitude. They are forever trynna get me to diet and telling my im to thick. But im comfortable with how i look, and there are times when i do notice that ive put on weight and dont like it. Then i just eat better untill im comfortable again. The bottom line is, if you dont feel comfortable then go on a healthy diet. But dont change yourself for others. Especially for those who are just being nasty. But really, it just seems like your grandmother is warning you, not calling you fat. Because obviousley if you over eat you will gain weight. Its sort of like saying if you keep dying your hair you'll damage it. I think you just took her comment the wrong way.

  • Carole
    Lv 5
    1 decade ago

    I have heard that is called that because the ingredients are measured in pounds, but I'm not sure how that would work out.

  • 1 decade ago

    That particular recipe makes for a very heavy, moist cake. I've always assumed the name came from the weight, but I could be wrong.

  • 1 decade ago

    Because made of one English pounds each of flour, butter, eggs ,sugar, and several kinds of dried fruit.

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