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Elegant Eating from Downton Abbey: Marmalade Buttermilk Pound Cake

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There are those who will claim that the dessert known as pound cake is an American original. Those people would be wrong. It is a European dairy cake which may be French in origin but made famous and world known by the fine pastry chef's of England. It did come over to America by the original colonists from Great Britain It got its name from the use of a pound of flour, a pound of butter, a pound of eggs and a pound of sugar. The original was tasty but could have been used as a weapon as well.

This particular pound cake is from the Edwardian era of England. An era now becoming very famous thanks to the success of the PBS television show Downton Abbey. When the cooks of the Abbey made this particular pound cake it was served at breakfast, usually with some heavy cream or Devonshire cream and fresh fruit. If it was served at High Tea, it was simply sliced and placed upon platter. It is not as sweet as most other pound cakes and actually has a much lighter texture.

For more on the food of Downton Abbey, visit the free Facebook page called The Food of Downton Abbey!

Ingredients needed to make Edwardian Marmalade and Buttermilk Pound Cake (makes 1 cake):

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 Tbs. vanilla
  • 3 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 1/4 cup orange marmalade

Steps:

  1. Pre-heat your oven to 325 degrees. Line the bottom of a loaf pan with parchment paper.
  2. Into a mixer with the paddle attachment, cream the butter and sugar until light.
  3. Add the eggs and vanilla and beat until smooth and creamy.
  4. In a large bowl, whisk the flour, baking soda and salt to combine.
  5. Add the flour mixture to the butter and beat until you have a batter.
  6. Beat in the buttermilk and orange marmalade until well blended.
  7. Spoon the batter into the prepared pan and even out.
  8. Place in the oven and bake 60 minutes.
  9. Remove from the oven and let cool in the pan 10 minutes.
  10. Remove from the pan and cool on a wire rack until ready to slice and serve.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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