A Scout’s Campfire

Mom’s Pound Cake - Dutch Oven Style

December 7th, 2006 spryken

A few months back, we were working on the Historic Trails award. I was the adult grub master. The other leaders have come to expect me to do Dutch Oven cooking on our campouts, at least the “flop and drop” campouts. I didn’t want to disappoint. I fixed the Chicken Chili Verdi for supper and my Mom’s Pound Cake for dessert. Mom always uses a tube pan to make pound cake. It provides more crust. So I adapted a dutch oven to make a tube pan. Really all I did was to cut the top off of a 12 ounce drink can, so that if fit under the lid of the dutch oven.

Here is the recipe…

• 1 cup butter or Crisco
• 2 1/2 cups sugar
• 4 eggs
• 3 cups all purpose flour
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Cream together the butter and sugar. Add the vanilla. Add the eggs one at a time, mixing well between additions. (This can be done the night before the campout, just bring to room temperature and mix lightly before adding the other ingredients.) Combine the flour, salt and baking soda. Add the dry ingredients alternately with the buttermilk to the creamed mixture.

Oil and flour the dutch over or tube pan. Spoon the batter into the pan and smooth. Bake at 350 degrees for about an hour or until done. If cooking in a dutch oven on coals, I used about 8-10 coals on bottom and 12-16 on top. Rotate the dutch oven 90 degrees every 15 minutes and the lid in the opposite direction 90 degrees. This will help insure even baking. You may need to adjust the amount of coals on top if it browns too fast or not fast enough.

There is nothing like hot pound cake on a camping trip.

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