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![]() | The contents of the Cherry cake page were merged into Pound cake on 9 March 2023. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Questioning the relation of a US pound cake to a British Fruit Cake. An American pound cake does not ordinarily contain fruit. The cake described in the article as an American Pound is a Fruit Cake. American pound cake, especially a Southern American pound cake is quite simply, flour, butter, sugar, eggs and vanilla extract with some changes for taste such as milk, sour cream, other flavorings such as lemon, rum or chocolate.
Interestingly enough, the original recipe listed in the first version in history is closer to what most Americans consider Pound Cake. Perhaps this article should be titled British Pound Cake and a new article should be started titled American Pound Cake since the two are really different. We would just never put fruit in a pound cake... makes it something totally different.
A British Madeira Cake does not contain any fruit, just some lemon zest.
Madeira cake reference is definitely wrong if this type of cake contains fruit. I've removed it (labelled it as a minor edit in error). Mutt Lunker 23:35, 15 April 2007 (UTC)
Australian Madeira Cake usually contains some sultanas. Don't know if this helps. 203.214.153.90 ( talk) 06:45, 29 April 2010 (UTC)
Would one consider the type of pan used to bake a Pound cake, a Bundt?
This article needs to be cleaned up and sourced. There are subjective comments like "not ... to American tastes" that need to be removed, and evidence of Americans calling the Madeira cake a pound cake is also needed. SailorAlphaCentauri 16:51, 7 March 2007 (UTC)
The present text says that this is American (and so not British), and implies that it is Southern (not Northern). I doubt both restrictions; any recipe so simple is apt to be very old indeed. Septentrionalis PMAnderson 16:26, 18 April 2008 (UTC)
What's the more common ratio for flour, eggs, butter, and sugar, if not 1:1:1:1, in a typical cake? Like, a sponge cake? I think that would be a good addition to the article.
Now watch how quickly this gets removed.
The article states that the pound cake is made with a 1:1:1:1 ratio of flour, eggs, butter and sugar, which is correct.
What is missing is the key fact that it is made using the creaming method (beating the butter and sugar together), and that no leavening agent (e.g. baking powder) is used.
Christmas fruit cakes are traditionally pound cakes with fruit and nuts added to the batter. — Preceding unsigned comment added by Trac63 ( talk • contribs) 17:24, 10 January 2013 (UTC)
A quart is a measure of volume, the French are not using equal volumes. They are using equal weights the same as the others.
" and takes up in recipes for quarts instead of pounds. Since the French have not used the unit pounds since the 1780s, they only use quarts."
Wrong see
Pound_(mass)#Metric_pounds, and
Pound_(mass)#French livre "Since the Middle Ages, various pounds (livre) have been used in France. Since the 19th century, a livre has referred to the metric pound, 500g."
Anyway since in French quart means a quarter the name in French is because of the equal quarters.
87.112.127.60 (
talk)
03:01, 20 February 2014 (UTC)
The German Eischwerteig mit Fett (roughly "egg-weight dough with fat") , a better translation might be "heavy egg-dough with fat". 150.227.15.253 ( talk) 15:28, 2 June 2020 (UTC)
There should definitely be a section here about the English pound cake (kind of similar to Madeira cake, but not the same). This has traditionally been a very popular foodstuff here. 92.40.178.76 ( talk) 00:56, 15 November 2020 (UTC)
The Oxford Companion to Food says it is a basic or trivial variation of pound cake Spudlace ( talk) 22:29, 17 August 2022 (UTC)
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||
|
![]() | The contents of the Cherry cake page were merged into Pound cake on 9 March 2023. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Questioning the relation of a US pound cake to a British Fruit Cake. An American pound cake does not ordinarily contain fruit. The cake described in the article as an American Pound is a Fruit Cake. American pound cake, especially a Southern American pound cake is quite simply, flour, butter, sugar, eggs and vanilla extract with some changes for taste such as milk, sour cream, other flavorings such as lemon, rum or chocolate.
Interestingly enough, the original recipe listed in the first version in history is closer to what most Americans consider Pound Cake. Perhaps this article should be titled British Pound Cake and a new article should be started titled American Pound Cake since the two are really different. We would just never put fruit in a pound cake... makes it something totally different.
A British Madeira Cake does not contain any fruit, just some lemon zest.
Madeira cake reference is definitely wrong if this type of cake contains fruit. I've removed it (labelled it as a minor edit in error). Mutt Lunker 23:35, 15 April 2007 (UTC)
Australian Madeira Cake usually contains some sultanas. Don't know if this helps. 203.214.153.90 ( talk) 06:45, 29 April 2010 (UTC)
Would one consider the type of pan used to bake a Pound cake, a Bundt?
This article needs to be cleaned up and sourced. There are subjective comments like "not ... to American tastes" that need to be removed, and evidence of Americans calling the Madeira cake a pound cake is also needed. SailorAlphaCentauri 16:51, 7 March 2007 (UTC)
The present text says that this is American (and so not British), and implies that it is Southern (not Northern). I doubt both restrictions; any recipe so simple is apt to be very old indeed. Septentrionalis PMAnderson 16:26, 18 April 2008 (UTC)
What's the more common ratio for flour, eggs, butter, and sugar, if not 1:1:1:1, in a typical cake? Like, a sponge cake? I think that would be a good addition to the article.
Now watch how quickly this gets removed.
The article states that the pound cake is made with a 1:1:1:1 ratio of flour, eggs, butter and sugar, which is correct.
What is missing is the key fact that it is made using the creaming method (beating the butter and sugar together), and that no leavening agent (e.g. baking powder) is used.
Christmas fruit cakes are traditionally pound cakes with fruit and nuts added to the batter. — Preceding unsigned comment added by Trac63 ( talk • contribs) 17:24, 10 January 2013 (UTC)
A quart is a measure of volume, the French are not using equal volumes. They are using equal weights the same as the others.
" and takes up in recipes for quarts instead of pounds. Since the French have not used the unit pounds since the 1780s, they only use quarts."
Wrong see
Pound_(mass)#Metric_pounds, and
Pound_(mass)#French livre "Since the Middle Ages, various pounds (livre) have been used in France. Since the 19th century, a livre has referred to the metric pound, 500g."
Anyway since in French quart means a quarter the name in French is because of the equal quarters.
87.112.127.60 (
talk)
03:01, 20 February 2014 (UTC)
The German Eischwerteig mit Fett (roughly "egg-weight dough with fat") , a better translation might be "heavy egg-dough with fat". 150.227.15.253 ( talk) 15:28, 2 June 2020 (UTC)
There should definitely be a section here about the English pound cake (kind of similar to Madeira cake, but not the same). This has traditionally been a very popular foodstuff here. 92.40.178.76 ( talk) 00:56, 15 November 2020 (UTC)
The Oxford Companion to Food says it is a basic or trivial variation of pound cake Spudlace ( talk) 22:29, 17 August 2022 (UTC)