Pound cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

250 g butter
440 g caster sugar
2 t vanilla extract
6 free-range eggs
420 g flour
1 t baking powder
½ t bicarbonate of soda
1 cup milk
Edible gold dust, for decorating

Method

Preheat the oven to 150°C. Beat the butter with the caster sugar and vanilla extract, then add the eggs, one at a time, and beat until pale and creamy. Sift together the flour, baking powder and bicarbonate of soda and mix to incorporate.

Add the milk and whisk steadily to form a creamy batter. Pour into a greased, round 23 cm spring-form cake tin and bake for 1 hour. Cool, then decorate using a stencil and edible gold dust.

Cook’s note: Use stencils from arts and crafts shops to dust icing sugar or edible dust into pretty patterned formations on top of bakes.

Warm orzo salad

Oxtail tomato bredie

Chicken noodle soup

Starry soetkoekies

Trout blinis

Five-spice Christmas biscuits

Pina colada cake

Lamb shanks in patterned phyllo blankets

Pound cake

Pound cake

Ingredients

Method