Poundcake hardly needs embellishment, but an already fulfilling cake is brought to new heights when glazed and perfumed with fresh berries.
A 10-inch bundt pan
Butter the bundt pan and line the pan with the bread crumbs.
Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium high speed for about 3 minutes, until light and fluffy. Continuing to mix, add the eggs 1 at a time.
In a small bowl, mix together the milk, lemon juice, orange zest, and ginger.
Sift together the flour, white pepper, cinnamon, cardamom, baking soda, baking powder, and salt. Add these dry ingredients alternately with the milk mixture to the creamed butter.
Let the cake cool for 15 minutes and then unmold it.
© 1993 Emily Luchetti. All rights reserved.