Capital pound cake (Столичний кекс) is one of the most iconic GOST pound cake recipes — a rich, yeast-leavened cake made from top-grade wheat flour with generous amounts of butter, eggs, raisins, and candied fruit. This version is the bulk weight (vagoviy) formulation, intended for large-format production and sold by weight rather than as individual pieces.
Recipe (industrial formulation)
- Top-grade wheat flour — 100.0 kg
- Butter (TS 84%) — 50.0 kg
- Granulated sugar — 40.0 kg
- Mélange — 25.0 kg
- Raisins — 30.0 kg
- Candied fruit — 10.0 kg
- Compressed yeast — 4.0 kg
- Salt — 0.3 kg
- Vanilla flavoring — 0.15 kg
- Powdered sugar (for dusting) — as needed
Technological notes
Capital cake is among the richest formulations in the GOST collection — the butter-to-flour ratio is 1:2, producing an exceptionally tender, moist crumb. Prepared by the sponge method with extended fermentation. The dough is deposited into large rectangular or cylindrical molds. Baking: 170–190 °C for 50–70 minutes (large format requires lower temperature and longer time to ensure even baking). After cooling, the top is dusted with powdered sugar. Final moisture: 20–24%.
TS = total solids.