Photo by Stephanie Staton
This is pound cake the way pound cake was meant to be: with 1 pound of everything, including the eggs.Â We’re sure there’s a way to add even more butter to this recipe. WhenÂ we figure it out, we’ll let you know.
- 1 pound butter (4 sticks), softened
- 1 pound sugar (3Â½ cups)
- 1 pound eggs (10 large)
- 2 T. vanilla
- 1 pound all-purpose flour (4 cups)
- 1 tsp. nutmeg
- 4 ounces semi-sweet chocolate
- 3 T. butter
- 1Â½ cups powdered sugar, sifted
- 3 T. hot water
Preheat oven to 350 degrees F.
Cream butter and sugar; add eggs and vanilla, and mix well. Stir in flour and nutmeg. Grease 10-inch tube or bundt pan and pour in batter. Bake 1 hour, cover with foil and bake additional 30 minutes. Invert and cool.
In small saucepan, melt chocolate and butter (because if there’s one thing this cake needs, it’s more butter), stirring to blend. Remove from heat and transfer to medium-sized bowl. Add powdered sugar and hot water; stir well. If necessary, add additional hot water to bring glaze to drizzling consistency.
Drizzle cake with glaze or dust with powdered sugar if skipping glaze.