Sassy Pound Cake

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Hope this helps everyone:

6 ounces of unsalted butter = .75 cups
21 ounces of sugar = 2.625 cups
15 ounces of flour = 1.875 cups

FYI: you can convert any cooking measurements for free on this website:

http://www.onlineconversion.com/cooking_volume.htm

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I have made this recipe four times already...sent the cake to friends in NY and CA. They all raved about it. Full of flavor. Dense because of all the liquid ingredients but truly a superior cake. Kudos to Warren. I look forward to many more great cakes!
Fortunately I have a scale. I do agree it would be easier for most if the ingredients were in measurments such as cups. Also the cake takes considerably longer to bake than 45 mins. closer to 1 hr 20 mins...but that is a home stove not a professional stove. Well worth the effort. THANK YOU, WARREN.

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Left out tequila. It took about 15 minutes longer to cook through. Had interesting flavors but a bit too sweet.

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This recipe was fabulous, well worth the time and effort. We did find the tequila a bit strong, and will probably cut back to 1 1/2 TBS next time.

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This poundcake was easy to make and the texture and taste was great! The cayenne adds a nice warmth and the orange flavor is not too strong. I was curious to see how all those flavors would combine- definitely worth making!

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I don't even have to make this recipe to tell you how AMAZING this cake is...

Everytime I am in the District, I head over to cakelove for some of Warren Brown's fantastic creations.

Sassy pound cake remains one of my favorites at the bakery...highly recommended!

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I was reviewing this recipe and find it quite interesting incorporating cayenne into a pound cake, I for sure will try it this weekend..love innovation in flavors!!