Modern Christmas Cakes

Ingredients

• 1 cup Unsalted butter, softened (For the pound cake)
• 2 cups Granulated sugar (For the pound cake)
• 4 Large eggs, room temperature (For the pound cake)
• 3 cups All-purpose flour (For the pound cake)
• 1 teaspoon Baking powder (Optional, for a lighter texture in the pound cake)
• 0.5 teaspoon Salt (For the pound cake)
• 1 cup Whole milk, room temperature (For the pound cake)
• 2 teaspoons Vanilla extract (For the pound cake)
• 0.5 cup Unsalted butter, softened (For the vanilla buttercream frosting)
• 3 cups Powdered sugar, sifted (For the vanilla buttercream frosting (add more if needed for consistency))
• 1 teaspoon Vanilla extract (For the vanilla buttercream frosting)
• 2 tablespoons Milk or heavy cream (For the vanilla buttercream frosting (add more if needed for consistency))
• 1 pinch Salt (For the vanilla buttercream frosting)
• 2 drops Green food coloring (For the ornamental frosting leaves)
• 0.25 cup Round red candies (To imitate berries (e.g., M&M's, red hots, small gumdrops))

Instructions

1. 1Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan (or a similar 'golden-rod' pan as per the original recipe). Ensure all pound cake ingredients (butter, eggs, milk) are at room temperature for best results.
2. 2In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Beat in the large eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the all-purpose flour, baking powder (if using), and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
3. 3Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
4. 4Let the pound cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial before frosting to prevent the frosting from melting. This cooling process will take at least 45-60 minutes.
5. 5While the cake cools, prepare the frosting. In a medium bowl, cream the softened unsalted butter with an electric mixer until smooth. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing well after each addition. Add the vanilla extract, milk or heavy cream (starting with 2 tablespoons and adding more if needed for desired consistency), and a pinch of salt. Beat on medium-high speed until light, fluffy, and smooth, about 3-5 minutes. This is a modern interpretation of 'Ice Cream Frosting' which would have been a lighter, perhaps less stable frosting in the past.
6. 6Scoop about 1/4 cup of the prepared vanilla buttercream into a small bowl. Add 1-2 drops of green food coloring and mix until a vibrant green color is achieved. Transfer this green frosting to a piping bag fitted with a small leaf tip (or a small round tip if a leaf tip is unavailable).
7. 7Once the pound cake is completely cool, carefully cut it crosswise into four equal portions. Spread a generous layer of the plain vanilla buttercream frosting over the top and sides of each cake portion. Using the piping bag with green frosting, pipe small leaf shapes onto the frosted cakes. Arrange the round red candies around the green leaves to imitate festive berries. Serve immediately or store in an airtight container.