These last few weeks I have made it a point to go through some piles of recipes, which I have been holding on to for a decade or more. This recipe is one of those. The AJC had a huge article on poundcakes that I cut out for a rainy day.

The only problem with waiting so long is that your expectations run high, very high. Mind you I wasn’t disappointed at all, it was quite good. It’s just that by now I have become use to a pound cake with 4 sticks of butter rather than the three that this one called for. I am also use to a poundcake that is not fussy to make as this one seemed.

The Cocoa Poundcake is much lighter in flavor, more cake-like than the Million Dollar Pouncake that I have made before. It is perfect for cocoa lovers, as the flavor is not as intense as a chocolate poundcake would be. This cake is good with a cup of coffee mid-morning or afternoon and it keeps well.

Here are some tips to make your poundcake baking a huge success. I say huge, because it is a great way to start baking cakes as it is hard to mess up. Good for your culinary confidence, and you are sure to enjoy the results.

As a note, I used Scharfen Berger Cocoa for this, but by all means use your favorite brand.

Tips for making great pouncakes-

• Take the time to sift your flour onto wax paper or a bowl. Then measure again by spooning the flour back into the measuring cup using a spoon and then level off the excess with a knife. This is to prevent a cracked dry top, which I got anyway with this recipe.
• Gradually add your sugar and take the time to beat the butter/sugar mixture till it is light, creamy and turns whitish.
• Generously butter your pan, especially a tube pan, or the pouncake can be tricky to get off of the tube.
• Always add your eggs one at a time, beating each one thoroughly before you add the next egg.
• Run your knife through the batter after it has been scraped into the prepared pan to remove air bubbles. Or, take your batter filled pan and lift it one inch above the counter and let it have a good drop.
• Place a sheet of aluminum foil on the rack below to catch any dripping from tube pan.
• Never eat a poundcake straight from the refrigerator; it is best at room temperature.

What’s up next this weekend-  A delightful Pumpkin Pirleau made with fresh pumpkin and Carolina Gold Rice and the best Crusty Country French Bread -a recipe that I have been using for over 25 years.

Rae Simpson’s Cocoa Poundcake 

½ cup half and half cream

½ cup whole milk

½ teaspoon salt

3 cups cake flour

½ good quality cocoa

½ teaspoon double acting or homemade baking powder

1 ½ cups (3 sticks) unsalted butter, softened

1 tablespoon pure vanilla extract or homemade bourbon vanilla

3 cups granulated sugar

5 large eggs, at room temperature 

Set the oven rack in the middle position of the oven. Preheat your oven to 325 degrees. Prepare a 9 or 10 inch tube pan (with removable bottom) by generously buttering.

Mix the salt, milk and cream in a microwavable dish, warm on high for 15 to 30 seconds-just until it is lukewarm.

Sift your flour onto a sheet of wax paper. Then spoon the flour into your measure, level off the excess with a knife across the top and put into a bowl. (You probably will have leftover flour after leveling off, save it for another use). Sift the cocoa and baking powder on top of the flour and mix the dry ingredients well.

Whip the butter on high speed until creamy, add the vanilla and whip again until well blended. Gradually add the sugar and then whip a third time till the mixture is airy and turns whitish. Reduce your speed to low and add the eggs one at a time, scraping the sides of the bowl if needed and mix each egg thoroughly between additions.

Now stop your mixing and remove your bowl from the stand. Sift one quarter of the flour-cocoa mixture into the butter-sugar mixture. Put your bowl back on your mixer and thoroughly incorporate the flour mixture. (If you are not using a mixer, just skip this step.) Drizzle in one third of the milk/cream mixture and blend together. Do this all on low speed and repeat the process 3 more times ending with the flour, scraping the sides of the bowl if needed between flour/cream additions.

Scrape the batter into your prepared pan evenly. Run a knife through it to remove any air bubbles, and then smooth the top.

Bake the cake on the middle rack for 1 hour and 20 minutes, turning it from front to back after the first hour, for even browning.

When fully baked, the cake should be firm when lightly pressed. Use a cake tester or toothpick to also test the center, it should come out clean.

Let the cake cool on a rack for about 20 minutes, then carefully remove the cake from the pan, but leave it on the tube till cool enough to remove completely without the cake breaking.

Store the cake on a covered cake stand, or refrigerate and bring to room temperature before eating. If well covered, this cake will keep for about 3 weeks stored either way.