Pound Cake

I am so excited to share this pound cake recipe with you because it is one of if not they best pound cake I have ever had and it is also the simplest recipe.

A pound cake is called a pound cake because the traditional recipe is a pound each of flour, butter, sugar and eggs.  This recipe is different in that it uses olive oil instead of butter (which doesn't, unfortunately, make this cake any healthier). 

I'm not exactly sure what difference the olive oil makes but the reason I love this cake so much is that it is rich but has a lightness.  So often pound cakes are dense and almost greasy.

Pound cakes are incredibly versatile.  One of my favorite ways to have them is to toast slices and top with vanilla ice cream, caramelized bananas and chocolate sauce.  It is a little (just a little) decadent but super delicious.  They would also be great with fresh fruit or jam or just by themselves.

I also loved this recipe because the loaves turned out such a beautiful golden color and were so enticing.  And like I said it was a breeze to whip these up.  Seriously, these cakes were totally delicious.  I dropped one off at my boyfriend's office and within an hour they were all gone.  He said he didn't even send out an e-mail, just word of mouth.  So if you have some fresh berries to accompany or some co-workers to bride, I recommend them!

Olive Oil Pound Cake

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups sugar
1 cup flavorful extra virgin olive oil
2 tsp grated orange zest (from 1 medium orange)
5 large cold eggs
1/2 cup port
1/2 cup white wine
1. Mix the flour, baking powder, and salt thoroughly in a large bowl and sift together. Set aside.
2. In the bowl of a stand mixer (with the whisk attachment if you have one), beat the sugar, oil, and orange zest on high speed until well blended. Add the eggs one at a time, beating well after each addition; continue to beat until the mixture is thick and pale, 3 to 5 minutes. Add 1/3 of the flour mixture.
3. Stop the mixer and add the port. Beat just until blended. Add another third of the flour then the wine and the remaining flour, blending after each addition.
4. Grease and flour two loaf pans. Scrape the batter into the pans.
5. Bake in a 350 degree F oven until the cake tester comes out clean, 50 - 60 minutes. Cool the cake in the pan(s) on a rack for about 15 minutes before unmolding.
6. Wrapped airtight, the cake keeps well at room temperature for up to 3 days, or freeze for up to 3 months.

Recipe from Not Derby Pie
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