Pound cake

Ingredients

• 227 g plus 10 g (1 cup plus 2 teaspoons)Butter, softened; reserve the 10 g for greasing
• 200 g (1 cup)Sugar
• 4Eggs
• 250 g (2 cups)Plain flour
• 5 g (1 teaspoon)Salt
• 1 g (½ teaspoon)Mixed spice
• 200 g (1⅓ cups)Raisins
• 220 g (1⅓ cups)Glacé cherries
• 120 ml (½ cup)Cognac
• 60 ml (¼ cup)Orange juice

Instructions

1. 1

   Heat the oven

   Preheat the oven to 170°C.

2. 2

   Grease the tin

   Use the reserved 10 g (2 teaspoons) of butter to grease a loaf tin, then set it aside.

3. 3

   Cream butter and sugar

   Beat the remaining butter in a bowl with a wooden spoon until creamy. Add the sugar and continue beating until smooth and creamy, then beat in the eggs one at a time.

4. 4

   Mix dry ingredients

   Sift the flour, salt and mixed spice into a medium bowl. Add the raisins and glacé cherries, stirring so they are coated in the flour.

5. 5

   Combine the mixture

   Use a large metal spoon to fold the butter mixture into the flour mixture until combined. Stir in the cognac and orange juice.

6. 6

   Bake the cake

   Transfer the mixture to the tin and level the top. Bake for 2 to 2½ hours, or until a skewer inserted into the cake comes out clean.

7. 7

   Cool the cake

   Take the cake from the oven and run a knife around its edge to loosen it. Turn it out onto a wire rack and leave it to cool completely.

8. 8

   Serve or wrap

   Serve straight away, or wrap the cooled cake in foil and keep it until you are ready to serve.

What is pound cake?

Pound cake takes its name from an old-fashioned formula using a pound each of butter, sugar, eggs and flour. That made a very large cake, so modern versions often use smaller quantities and add their own mix-ins.

This version pairs raisins and glacé cherries with mixed spice, cognac and orange juice. The butter-and-egg base gives it a dense, rich crumb that holds up well to generous slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5000 calories, 70g protein, 780g carbs, 220g fat.

Most of the carbohydrates come from the flour, sugar, raisins and cherries, while butter supplies most of the fat and eggs contribute some protein. The stated yield is one cake rather than a number of slices, so the estimate treats the whole cake as one serving; for a more balanced plate, serve a smaller slice with fresh fruit or plain yoghurt.

A rich, fruit-filled mixture

Butter and sugar: Beat them until creamy before adding the eggs; this helps create an even base for the batter.

Fruit: Raisins and glacé cherries bring sweetness and chew. The source method also mentions candied peel and nuts, but these are not included in the supplied ingredient list.

Coat the fruit in flour

Flour coating: Stir the raisins and cherries through the sifted flour, salt and spice before combining it with the butter mixture. This spreads the fruit through the batter and helps keep it from clumping together.

Gentle mixing: Fold with a large metal spoon just until combined, then add the cognac and orange juice. Avoid vigorous beating once the flour goes in.

Check the long bake

The cake bakes at 170°C for 2 to 2½ hours, so begin checking at the two-hour mark. A skewer pushed into the centre should come out clean rather than carrying wet batter.

If the top is already deeply coloured before the centre is done, loosely cover it with foil and continue baking.

Cool before slicing

Run a knife around the edge while the cake is still warm, then turn it out onto a wire rack. Let it cool completely before cutting so the fruit-rich crumb has time to firm up.

A serrated knife and a gentle sawing motion help produce neat slices without crushing the cherries.

Serving ideas

Serve slices plain with tea or coffee, or add a spoonful of yoghurt for a less sweet contrast. Fresh orange segments also echo the juice in the cake.

Because the cake is rich and filling, thinner slices work well as part of a dessert spread.

Recipe notes & tips

• Bring the butter and eggs to room temperature so they combine more evenly.
• Chop large glacé cherries in half for more even distribution through the cake.
• Sift the flour, salt and spice together to break up any lumps.
• Start checking the cake at two hours, as loaf tin dimensions can affect baking time.
• Let the cake cool fully before wrapping it in foil.

Variations

• Add candied peel: Fold in a little if you are happy to add an ingredient not listed in the supplied recipe.
• Use other dried fruit: Replace some of the raisins with chopped dried apricots or sultanas.
• Change the spirit: Use brandy instead of cognac for a similar aromatic note.
• Add nuts: Fold in chopped almonds or walnuts for extra crunch.
• Adjust the spice: Use cinnamon in place of some or all of the mixed spice.

Common mistakes to avoid

• Adding eggs all at once: Beat them in one at a time to help the mixture stay smooth.
• Overmixing after adding flour: Fold only until combined to avoid a heavy texture.
• Skipping the fruit coating: Stir fruit through the flour mixture first so it disperses more evenly.
• Removing it too early: Check the centre with a skewer and continue baking if it comes out with wet batter.
• Turning it out immediately: Loosen the edges, then handle the cake carefully so it does not break while hot.

How to store

Once completely cool, wrap the cake in foil and keep it in an airtight container at room temperature for up to 4 days. Reheat individual slices briefly in a low oven if you prefer them warm.

Frequently asked questions