270371 Wed Mar 05 17:57:11 -0800 2003 5 17 What's My Craving? 0 1424496 Who makes a great pound cake? I'm craving a pound cake toasted and buttered. Wed Mar 05 17:57:11 -0800 2003 0 Barney 1 1424499 I'm not clear if you want to buy it or make it - given that you posted on "what's my craving" board and you didn't give a location, I'll asume you want to make it. If so, I have an extremely easy recipe - 5 minutes tops with a mixer and 30-35 minutes in a 325 oven. makes 2 cakes - the recipe can be halved. 2 cups flour 2 cups sugar 8 eggs 5 oz veg.oil Separate eggs, mix the egg whites and the sugar until white and foamy and the sugar is dissolved. Add the yolks, mix, trickle the oil in while mixing, add the flour and mix 30 sec. more. Pour the batter in 2 molds buttered and lightly floured. After 30 minutes of baking, try the middle with a toothpick - it should come out clean. I don't scrape the bowl and whatever is left I mix with 1 teaspoon cocoa, drizzle it on top of the batter and lightly "scramble" the top with a fork. Sometimes I add walnut in the batter, in which case the amount of walnut (usually 1/3 or 1/2 cup) replaces the same quantity of flour. It's really easy to make and you'll be surprised how good it is. I hope you'll try and enjoy it. Wed Mar 05 20:18:40 -0800 2003 1424496 0 mickyme 2 1424531 No butter in a pound cake recipe?!?!!! I'll have to try this out, but I think I'll replace the oil with melted butter. Fri Mar 07 11:04:06 -0800 2003 1424499 0 Jonathan Saw 3 1424538 My thoughts exactly, re: no butter. Seems like a crime to me! Fri Mar 07 14:37:04 -0800 2003 1424531 0 brooklynmonkey 3 1424540 I don't think that replacing the oil with melted butter will do any harm, but believe me it's fine w/out the butter (which I like smeared on a warm slice). Please let me know how you liked it. Fri Mar 07 15:57:31 -0800 2003 1424531 0 mickyme 1 1424515 The best pound cake I know of is sold at Fairway. This is a moist and butter-rich pound cake like I haven't had since the 1950s. I can't imagine toasting and buttering it but maybe I'll give it a try next time. What I usually do is have a thick slice with black raspberry jam or preserves or whatever spread on thick. If you try it that way it must be black raspberry and no other. Thu Mar 06 15:03:22 -0800 2003 1424496 0 Brian W