Why is it called a pound cake, well…originally all the ingredients were equal parts,a pound of butter,a pound of sugar,a pound of eggs and a pound of flour. These days although the same ingredients are used, we’ve diversified the quantities and added a few more. Today’s pound cakes are still buttery, rich and moist with a golden crust. In Italy this cake is called Bussolano or Ciambella Mantovana – Mantovana Ring cake. It’s usually made plain or chocolate flavour and served in the morning for dunking into coffee or hot milk.I found this recipe with it’s twist of using seasonal grapes both white and red and adding a glass of sweet white wine to the mixture. It has a delicate taste, nothing sweet at all to it, moist with the golden buttery crunchy crust. You’ll love it! Read on for the recipe…