Comments on: Pound Cake with Candied Orange Peel

By: mad baker

mad baker — Fri, 08 Jul 2005 10:10:00 +0000

Chop your candied orange peel into quarter inch dice so it doesn’t sink and flavour will be released. Line your loaf pan with double parchment to avoid overly browned bottom, bake on centered rack.
“Pound” cake comes from it having the traditional proportions of a pound each of butter, sugar, flour,and eggs, which would translate to approx. 2 c. butter, 2 1/4 c. sugar and 3 1/3 c. flour. Proportions have changed over the years to a sweeter cake. No leavening originally, only eggs but the addition of 1 tsp. of baking powder lightens the texture. The dense, slightly chewy texture is characteristic of a pound cake.

By: lee

lee — Fri, 08 Jul 2005 06:59:35 +0000

Is it named pound cake for the expected weight gain of cake eaters? hehe

By: schatzli

schatzli — Thu, 07 Jul 2005 07:48:37 +0000

naughty naughty.. I was planning to bake a pound cake well I will experiment my new tube pan using a pound cake recipe.
and I will try this one with orange.
I will call it Pound cake ala market man!
Looks like your readership is increasing.

By: Candygirlmd

Candygirlmd — Thu, 07 Jul 2005 02:37:28 +0000

Hi MM! From what I remember, pound cakes are denser than most cakes. I had a recipe using only eggs as leavening. The eggyolks are added to the batter while the whites are beaten stiff before folding it in. Dense but moist and yummy. Will add orange zest next time. I also have a microplane-like grater. What a wonderful tool no?

By: Marketman

Marketman — Wed, 06 Jul 2005 10:06:20 +0000

Mila, funny you should ask but I am not actually a lawyer; I did a pre-law undergraduate with a BS in Finance but my father, uncle and grandfather were all lawyers and had their own law firm…frankly I never wanted to be like them. But I do apply logic and reason whenever I can, hence the undertones of this blog. Gigi, you flatter… I am no where near J.S. and I enjoy his books but I don’t read Vogue so I don’t get to read his articles. His story does remind me of a business trip I took to India several years ago. I lasted 13 days without a stomach ache eating only the best and yummiest Indian food. But the meal before I left I ate a shrimp cocktail at the hotel and boarded the Singapore Airlines flight and spent 6 hours in the bathroom (first class, thank God) with a constant stream of Evian and salt from the Chief Stewardess until I made it home, down with food poisoning that resulted in 8 pounds lost in just five days… so much faster than the South Beach Diet! Blair, thanks for the visit and come back often!

By: Blair Mitch

Blair Mitch — Wed, 06 Jul 2005 05:59:51 +0000

Well now, marketman! A little birdie named Gigi sang
effusive praises about your blog, enough to make me
want to check it out.

I must say that your pound cake sounds (and looks)
tempting!

By: Mila

Mila — Wed, 06 Jul 2005 05:27:30 +0000

Yup, I agree that the first person I thought about reading your blog was J.S.
Are you a lawyer too Marketman? Steingarten gave up his legal work to be a full time food critic.

By: Gigi

Gigi — Wed, 06 Jul 2005 03:36:36 +0000

Marketman — You are so much like Jeffrey Steingarten who 1) is passionate about doing cooking experimentations; 2) has extensive and exhaustive knowledge of food — science,
origins, recipes and all and 3) who admits that puffing up is the natural consequence of being a food critic.

A couple of Vogue issues ago, he wrote about losing the pounds effortlessly when he went to India and ate mostly beans and grains. I’ll scan the article and send it to you.