Treat of the Week: Maple-iced Cream Pound Cake

I have eaten a lot of pound cake in my life.  A lot.  I’m a fan.  But, this has to be one of the finest, most luxurious, creamiest, addictive pound cakes I’ve ever eaten.  My mother adapted this new recipe over the weekend, and when Bertie and I visited my parents’ house, we fell in love with this cake.

The pound cake is a cream-based cake.  It has been iced in a mellow, perfect maple glaze.  Now, I’m told that there’s a trick to baking this cake—start in a cold oven.  No pre-heating.  That, apparently, is the key to the development of the glorious texture of the cake and it’s sweet, amazing crust. 

My mother always says that you can tell when a pound cake is good because when you cut it, you can slice the thinnest piece an it holds its shape without falling apart into a mass of crumbs.  And, and you can see, this cake slices beautifully.