Happy birthday Mommy! I only wish I was there, so that I can make this cake - my first ever non-carrot loaf, non-banana loaf attempt - for you.
It looks so round, so golden, so perfect I don't even want to eat it!
Pound cakes are ancient. This recipe dates back to 'American Cookery' by Amelia Simmons in 1796.
"POUND CAKE
One pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose water one gill, spices to your taste; watch it well, it will bake in a slow oven in 15 minutes."
But of course modern pounds are much lighter. I made mine based on Nick Malgieri's Orange Poppy Seed Cake from his Perfect Cakes. It's great fun -- after the cake is baked and while it's still hot you prick it all over and pour three-quarters of a cup of orange syrup until all is absorbed.
This is going to be fantastically fruity and citrusy and damp. Too bad I didn't have any poppy seeds.
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