ACTIVE TIME: 15 MIN TOTAL TIME: 2 HRS plus cooling ONE 10-BY-5-INCH LOAF
The French call pound cake quatre-quarts (“four-fourths”) because it is made with equal parts flour, sugar, eggs and butter. Jacques Pepin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.
Food and Wine December 2007 FW