322245 Thu Aug 31 14:33:56 -0700 2006 4 23 Ontario (including Toronto) 0 1845539 Where can I get a good quality pound cake? Ideally, in the north end of the city, but will gladly travel for quality...thanks Thu Aug 31 14:33:56 -0700 2006 23572 saucethatcounts 1 1845694 If you're willing to make one yourself, I have an awesome recipe. Haven't been able to find a great bought one that compares with this heavenly one. Thu Aug 31 15:26:20 -0700 2006 1845539 27754 AmandaEd 2 1847971 Well let's have it then. Aint nothin' like a good pound cake. DT Fri Sep 01 11:23:01 -0700 2006 1845694 11291 Davwud 1 1848171 Here you go! Make sure to use room temp. butter and cold eggs. Enjoy! Classic Pound Cake Serves 8 to 10 Though best when freshly baked, the cake will keep reasonably well for up to 5 days. 16 tablespoons (2 sticks) unsalted butter, softened but still cool 1 1/3 cups (9 1/3 ounces) sugar 3 large eggs plus 3 large egg yolks, at room temperature 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons water 1/2 teaspoon salt 1 1/2 cups (6 ounces) plain cake flour 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan (7 1/2-cup capacity). Fold 12-inch length of foil or parchment to measure 8 1/2-inches wide. With folded sides down, fit foil (or parchment) widthwise into bottom of greased pan, pushing it into corners and up sides, allowing excess to overhang pan sides. Fold 18-inch length of foil or parchment to measure 4 1/2-inches wide. With folded sides down, fit this second sheet of foil (or parchment) lengthwise in pan (perpendicular to the first) in same manner. 2. Beat butter in bowl of standing mixer at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, sprinkle sugar in slowly, taking about 30 seconds. Beat mixture until light, fluffy, and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl with rubber spatula. 3. Stir together eggs, yolks, vanilla, and water in 2-cup liquid measuring cup. With mixer running at medium-high speed, add egg mixture to butter and sugar in very slow, thin stream. Finally, beat in salt. 4. Place 1/2 cup of flour in sieve and sift it over batter. Fold gently with rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2-cup increments. 5. Scrape batter into prepared pan, smoothing top with spatula or wooden spoon. Bake until toothpick or thin skewer inserted into crack running along top comes out clean, 70 to 80 minutes. Let cake rest in pan for 5 minutes, then invert onto wire rack. Place second wire rack on cake bottom, then turn cake top-side up. Cool to room temperature, remove and discard foil, and serve. If not serving immediately, wrap cake in plastic, then in foil. Store cake at room temperature. Fri Sep 01 13:56:42 -0700 2006 1845539 27754 AmandaEd 1 1848187 Pino Bakery on the west side of Avenue a block south of Wilson, has great pound cakes. The lemon cake is really nice. Nice couple runs the place. Very good macaroons, too. And they have a special chocolate/cinnamon danish type pastry(kokasch sp?) on the weekends that is really delicious. Fri Sep 01 14:07:14 -0700 2006 1845539 10626 phoenikia