From the Founder; Bev Hudson
POUNDCAKE started many years ago, watching my mother and grandmother make this wonderful creation and learning their baking secrets. Vanilla, Chocolate Marble and Cherry Nut Torte were their favorites, and kolackies were alternate delicacies for some holidays.
As a native Chicagoan (100% Polish) I have a great appreciation for ethnic neighborhoods and recipes; preserving some of the past and offering new variations on old favorites. You might say “POUNDCAKE with Attitude”. I am currently a Woodridge resident after years in Naperville and am excited to be a part of the downtown Lisle ongoing development.
My journey to start POUNDCAKE evolved during a career in healthcare; from a degree in Occupational Therapy (U of IL) and an MBA in Marketing from Benedictine University in Lisle, and years of Biotechnology/ Clinical Trial work sandwiched in between. (Sales and Marketing) As family and the network of friends grew; I always baked and baked with special people who often asked “So when are you going to sell POUNDCAKE or cheesecake or……?”
With two married adult children I am an Army mom and the mother of a breast cancer survivor; who both love to cook, bake, barbeque, and have amazing spouses. If not baking I may be cycling at the Morton Arboretum (or other places) and love the outdoors.
POUNDCAKE is about honoring those I have baked with; Nana Loretta, Grandma Mary, Papa Hal; and going forward with new creations, in new space, and with a new company.
Meet the Intern; Dave Schrock
As Chief Executive Intern, I have been with POUNDCAKE since its inception. When Bev started the business, POUNDCAKE began as a tent at Farmer’s Markets. When we saw many repeat customers and inventory leave the table in a flurry, we knew it was time to create a brick and mortar store.
My own career has been as a General Contractor. I started BASEMENT SPACES over 25 years ago and have been a celebrity of sorts in the Basement Finishing field. I wrote and self-published a book and DVD. CBS and CNN/FNN both conducted on camera interviews of me which aired on local and national TV. My thoughts and written words on basement finishing have been quoted many times in respected publications such as Money Magazine and the Chicago Tribune. And I have finished over 300 basements as the “proof of the pudding.”
Building a home for POUNDCAKE as the general contractor has been very rewarding. I hope you make it into the store or order online and see for yourself Bev’s wonderful creations.
I love my Tesla, (drive electric!) cycling, and Lemon Blueberry Pound cake…
A Brief History of Pound Cake
This simple yet elegant cake gets its name from the amount of each ingredient: a pound each of flour, eggs, butter and sugar which would yield a cake large enough to feed several families. This is what was counted on back in the 18th century, when the recipe first appeared in print. Baking ingredients were hard to come by, so sharing goods was certainly appealing.
Although this recipe has English origins, it has become an unequivocal American classic. As methods and ingredients changed over time to suit changing tastes, a smaller less dense cake evolved. While this basic cake no longer has a pound per ingredient, the name stuck. When baking powder was introduced in the mid-19th century people no longer had to rely on eggs alone as their leavening (rising) agent. Baking powder use meant fewer eggs needed per recipe.
Another new kitchen ingredient was shortening—a mixture of lard and butter. The combination of baking powder and shortening diminished the need for one pound each of eggs and butter. These convenience products brought about a new class of cakes called “Composition” cakes; great for bakers on a budget and also requiring less preparation time. This brought cake baking to middle class America for the very first time. Through the years as the availability of flavored additives were popularized, pound cakes expanded their flavor profiles and textures to what we have today.
– Courtesy of “Ultimate Pound Cakes” by Phyllis Hoffman Depiano Copyright 2017.