I love the French name for pound cake – weekend cake. The English name is so prosaic, a sort of short-hand recipe. The French name is functional in the best way, evoking family meals, snacks for adventures, and impromptu gatherings with friends. It’s a simple, sturdy cake that’s welcome at almost any occasion.
Its simplicity is also what makes it so open to variation. This week’s cake has elements of a standard orange pound cake, but the flavour is deepened by the addition of bay leaves and it’s finished with an orangey, boozy glaze.
I skipped a couple of steps, based on the pre-post comments at Cook the Book Fridays, leaving off the extra bay leaves at the bottom of the pan and not piping the extra tablespoon of butter down the centre of the loaf before baking. I think it’s a lovely cake, but I’d like to know if anyone knows:
- Which side was meant to be the top of the cake? (Bay leaf pattern on top?)
- What function the piped butter serves?
I’m still munching away on this cake and I’ve shared over half of it, so it’s a substantial loaf that will get you through the weekend and give you a head start on your work week, too.