Julia Altshuler wrote:
> I'd decided to make a pound cake according to the recipe in Silver
> Palate. Then I noticed that this month's Cook's Illustrated had an
> article on pound cake in it. I used the ingredient amounts from SP and
> the mixing directions in CI. I didn't have high hopes for a light domed
> pound cake but figured that I'd slice and freeze it and use it as a base
> for future English trifles. But by golly if Christoper Kimball's
> instructions didn't do the trick. Who would have thought that having
> the butter at the right temperature and paying special attention to
> exactly how the butter and sugar are creamed would make such a
> difference? I've actually got a light cake in the other room with no
> baking powder or soda in it at all. He also suggested beating the eggs
> separately, then adding them slowly to the creamed butter and sugar
> (instead of breaking the eggs in the mixing bowl and beating them in one
> at a time there).
>
>
> --Lia

Question, what temperature is recommended for the butter? I have a
party to attend next Monday, and was planning to make the pound cake
recipe in the Silver Palate for that party. (Bishop's Cake, can't
remember the page number.) I've always been happy with the results I've
had from that recipe, and it's brought me compliments in the past. But
I'm always willing to experiment a little.

Melissa