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Quatre Quart Pound Cake Recipe With Fresh Figs

Vanita Vasudevan · archanaskitchen.com · 2015 · 8

Against 462 pound cake recipes

Less sugar than 93% of recipes and more butter than 85%.

See how all 462 pound cake recipes compare →

Get the method at archanaskitchen.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less sugar than 93% of recipes: 80% of the flour weight against the typical recipe's 120%.
  • More butter than 85% of recipes: 107% of the flour weight against the typical recipe's 91%.
Butter: 107%, 85th percentileSugar: 80%, 5th percentileEgg: 80%, 50th percentileDairy: 25%, 38th percentileLeavening: 1.9%, 55th percentileSalt: 0.2%, 30th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1-1/2 cups All Purpose Flour (Maida)≈ 188 g
  • 200 grams Butter (Unsalted) softened200 g
  • 3/4 cup Caster Sugar (more for dusting)≈ 150 g
  • 3 Whole Eggs at room temperature≈ 150 g
  • 3/4 teaspoon Baking powder≈ 3.5 g
  • 1 pinch Salt≈ 0.4 g
  • 1-1/2 teaspoon Vanilla Extract≈ 6 g
  • 3 tablespoon Milk at room temperature≈ 46 g
  • 6 Fresh Figs thinly slicedn/a

flour 188 gbatter 744 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter107% · 85th percentile
  • Sugar80% · 5th percentile
  • Egg80% · 50th percentile
  • Dairy25% · 38th percentile
  • Leavening1.9% · 55th percentile
  • Salt0.2% · 30th percentile

Oven

Temperature
not stated
median 350°F
Time
60 minutes
median 60 minutes

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