Pound and Bundt Cakes

This style of cake, while dense and a bit heavier than other styles, makes for easy-to-slice cakes that present well without frosting and can stay fresh and moist for days. Unlike the original pound cake recipes, the pound cake recipes in this chapter do not follow the formula of a pound of butter, pound of sugar, pound of eggs, pound of flour. Having put that to the test just once, I can attest that the cakes in this chapter are far more palatable (the “pound” test resulted in a greasy, doughy, flavourless mass).