Orange Currant Pound Cake

the elusive perfectly textured cake crumb

Baking this loaf cake today made me really happy for two reasons: it’s the same flavor combination one of my favorite scones on my pastry menu debut at Prima (wow I miss that place), and I finally nailed this pound cake recipe to absolute perfection. By now you probably know that I pride myself on obsessing over developing recipes for cakes with that ever elusive perfectly plush, moist, yet sturdy crumb. Not only because I love the challenge but because a perfect slice of cake is one of my favorite things to eat. Dry cake is both bad and embarrassing and you would never catch me eating or serving such a thing! And I never want you to eat it or serve it either!

This pound cake is miles away from being even slightly dry, it manages to be so moist and buttery and velvety, soft yet sturdy enough to slice cleanly, it’s truly perfect. If dried fruit isn’t your thing you can omit, I think mini chocolate chips would be so fun instead. I’ve also included a rum raisin rendition that I’ve been stashing in the pastry case at Le Crocodile for weekend brunch. It’s boozy and delicious.