This recipe, originally titled "Gogo's poundcake", was first given to me by my mother's friend's housekeeper, who may or may not have been called "Gogo". After it became quite popular in my house for it's buttery flavor and fine melt in your mouth crumb, (especially by my youngest daughter), I noticed one day while baking that the recipe is pretty much taken off of the back of the Swan's Down cake flour box. The one exception is that Gogo's version has coconut extract in it, which gives it an extra special aroma and flavor. The version below is a summery one with my addition of blueberries and raspberries, which blend perfectly with an already outstanding poundcake. Don't forget to lightly dust your berries, or they will sink to the bottom of the cake pan. —navahfrost
unsalted butter, softened
eggs, room temperature
heavy cream, room temperature
cake flour, sifted
Whipped Cream or creme fraiche, for serving
In This Recipe
Preheat the oven to 325. Grease and flour a 10-inch bundt pan.
Cream butter and sugar for 2 minutes in a standing mixture with paddle attachment. Scrape down the sides. Add eggs, one at a time, until well combined. Scrape down the sides of the bowl. Add heavy cream then flour. Mix for about 3-5 minutes until batter is completely creamy. Add the vanilla and coconut extracts. Mix for another few seconds.
In a small bowl or zip top bag, lightly dust the blueberries and raspberries with the extra flour until they are coated. Gently fold them into the cake batter. Pour the batter into the pan.
Bake for approximately one hour, or until a cake tester comes out clean. The top of the cake will have a nice crust on it when it is done. Cool in the pan for about 20 minutes, then turn onto a rack. Dust with powdered sugar if you like, and serve with a nice dollop of whipped cream or creme fraiche.