The syrup Moistened Pound Cake is Puerto Rico’s traditional cake for Celebration and Wedding Cakes. Delicious, moist and dense enough to maintain the fondant covering and decor. But where does it come from?
The name (Pound Cake) comes from the fact that it contained one pound each of butter, sugar, eggs, and flour. No leaveners (baking powder/baking soda) were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes. A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.
Today many variations can be found on this simple cake. In 1900’s people have begun adding leavening to make it less dense; lemon zest to give it a burst of flavor; extracts for tropical twist, yum! That’s the beautiful thing about pound cake: it’s a blank canvas which can be manipulated depending on what your taste buds want!
I found a great tutorial for this delicious dessert.
Image: Martha Stewart