Before I begin, let me have you know that in my family, pound cake is a big thing. Every female member and a few males have their own variety. I tried making pound cake once a long time ago, but it turned out more like a doorstop, so I decided pound cake wasn’t my thing. However, I found a recipe in a old Good Housekeeping cookbook today while I was in a sweets craze and decided to try my hand at it once more.
After 60 minutes, the top of the cake was brown, risen, and lovely. I inserted in my trusty toothpick. It came out utterly coated in batter. Somehow, while the cake was the elusive “golden brown” that recipes always refer to, the inside was completely uncooked. So back in the ol’ oven it goes for another 5 minutes. Then another. And another. After quite a lot of this peek-a-booing, my 5th toothpick still didn’t come out completely clean. But I was sick of this relationship that was hurting both of us. So: pass off the cake as “moist!”
The cake cooled for exactly the precise times called for in the recipe. It was cut (and was proven to be soft enough not to require a chainsaw). Then came the moment of reckoning: the first bite. And: (dun-dun-dun)… it was great! It was moist in the middle and crunchy on top, but in a good way. The center bit that was bugging me so much had solidified and tasted like it was totally on purpose. I would have posted some photos (yes, the camera is back to life!), but it got eaten up too quickly! The fateful recipe:

Vanilla Pound Cake
2 1/4 cups sugar
1 1/4 cups softened butter
1 tablespoon vanilla extract
3/4 teaspoon salt
6 large eggs
3 cups cake flour (not self-rising)
1. Preheat oven to 325 degrees. Grease and flour 10″ Bundt pan (although I used an ordinary cake pan). In large bowl, with mixer at low speed, beat sugar and butter until just blended (whatever that means). Increase speed to high; beat about 5 minutes or until light and creamy.
2. Add vanilla, salt, and eggs. Reduce speed to low; beat until well blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat 3 minutes, occasionally scraping bowl. With wire whisk, fold in flour just until smooth.
3. Spoon batter into pan. Bake 60 to 70 (although for me it was nearer 80) minutes, until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Devour.