Traditional Pound Cake
This pound cake gets its structure from a simple rule: weigh the eggs first, then match the flour, butter and sugar to that weight. The original called for a full pound of each, but half quantities make a cake that suits a modern household. Rice flour makes it gluten-free, and a handful of currants, sultanas, raisins and glacé cherries turns it into a fruited loaf.
Instructions
Heat the oven to 175°C (350°F or Gas Mark 4). Grease a baking pan and dust it with flour.
Beat the butter and caster sugar together until the mixture is light and fluffy.
Beat in the eggs, then stir in the vanilla extract if you are using it.
Sift in the flour gradually, along with the dried fruit if you want a fruited cake, and mix until combined.
Scrape the batter into the prepared pan.
Bake for 35 minutes. The cake is done when a skewer pushed into the center comes out with no moist crumbs clinging to it.
Make it personal.
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