It’s time for the finale of the pound cake project! (For the previous posts, check out part 1 and part 2.) I had great fun playing with these four variations, and was very pleased with all the results. Unfortunately, my camera SD card decided to give out after I’d taken photos for the final variation, and I didn’t realise until much later… Fortunately, I’d snapped a photo with my phone because I couldn’t resist sharing it with a few friends—I hope you won’t mind the sub-par quality of the shot!

And without further ado, here are the last four pound cake variations:

Day/Way #9: French “toast”

If you can dunk a slice of bread in an eggy, milky mixture and fry it, why not do the same with pound cake?

Why not, indeed!

Mmm-hmm.

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It’s been way too long since my initial 12 Days and Ways with Pound Cake post (more from the lack of time to post than to gobble up the goodness), but I’ve finally put together the next four variations. Hope you get a chance to enjoy these!

Day/Way #5: Simply fried

I heated a rough tablespoon glob of butter on medium-high until it was happily bubbling away, then added my fifth slice of pound cake. Mine was a little charred because I was indecisive about which ice-cream I wanted, and subsequently got distracted rummaging through my freezer. Eventually, I opted for a few scoops of gooey Häagen-Dazs salted caramel, which was just delightful with the butter-fried and slightly caramelised cake.

Lots of wonderful contrasts here: sweet and salty, hot and cold, crunchy and creamy.

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One of my favourite ways to spend a free(-ish) afternoon is to amble into the kitchen, switch on the radio, and play with my mixing bowls. A few weeks ago, when my afternoon/evening plans fell through and I didn’t want to clock any ‘over-time’, I decided to flip through my trusty copy of Nick Malgieri’s How to Bake in search of something to use up some soon-to-be out-of-date eggs—and lo, on page 280, I found his ‘Easy Pound Cake’. Named after its historic 1-1-1-1 ratio of butter, eggs, flour, and sugar (in pounds—hence the name), this cake is fairly common, but one I hadn’t made before. So I pulled over my apron, rolled up my sleeves, and got down to some serious hand-mixing.

The gorgeous darling.

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