Forget the tube or loaf ban when making a pound cake and try the age-old custom of baking the cake in a cast-iron pan. I have a collection of pans in all sizes and use them nearly exclusively for everything. For cake baking (or pastry) the method offers a new dimension but one that’s so old fashioned you wonder why you haven’t used this method regularly. The big difference is in the finished texture and taste of the cake.
Served with scoops of vanillla and coffee ice creams, are a perfect pairing with this rich-textured cake
It develops a wonderful top crust and the interior of the cake is richer and fuller; somehow all the ingredients of butter, sugar, flour, heavy cream and vanilla coalesce into what I think is the ultimate pound cake: big texture and flavor from baking it in such a heavy-guage pan that conducdts the heat so well.
For this recipe I used a 12-inch cast iron pan. It should be very well seasoned, preferably a vintage one, though the modern-day finishes from such makers as Lodge will work just fine too.
The pan should be generously greased with softened butter and follow the resting and cooling times exactly. The recipe is enough to bake in a 10-inch tube pan; other recipes for smaller cakes can be done in an appropriately sized cast-iron pan. This willi easily serve 10 to 12 portions.
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
Ingredients
- 8 ounces (2 sticks) butter, extra for greasing the pan, at room temperature
- Pinch kosher salt
- 3 cups sugar
- 6 large eggs, at room temperature
- 3 cups sifted all-purp0ose flour (sifted before measuring)
- 1 cup heavy cream, refrigerated or at room temperature
- Scant tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Affix the rack in the center position in the oven. Generously grease the cast iron pan with the extra softened butter.
- Beat the butter and salt in a large bowl of a stand mixer and beat, using the paddle attachment, at medium low speed until it’s creamy.
- Gradually add the sugar, mixing it in on medium-low speed. Increase speed to medium and beat until pale in color, about 1 minute.
- Reduce the speed to medium low and add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
- One medium low speed start adding the flour, one third at a time. After the first addition, add half the cream, beating it in well. Mix in another third of flour followed by the rest of the cream. On medium low speed add the vanilla and scrape down the sides of the bowl. Turn the batter into the prepared pan.
- Bake until the top is golden brown and crackly, about 65 to 75 minutes. A toothpick inserted should come out clean. Remove the pan to a rack and cool at least 1 hour.
- When ready to unmold, run a knife around the perimeter of the pan, giving the pan a good shake. Invert the cake onto a cooling rack and invert again to so that the cake rests top side up. Allow to cool for at least another hour before serving. It will store well in a cake saver or tightly covered cake stand with dome top or wrap in foil for extra long keeping (about 5 days). The cake improves with buttery flavor the day after making but is also delicious served the same day as baking.
