Olive Oil Quatre Quarts with Chopped Fruit
This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor. The recipe was developed by SAVEUR contributor Nancy Harmon Jenkins, who recommends using a Polder Kitchen Scale for accurate measure. The cake is delicious on its own, and even better with a dollop of whipped cream or vanilla ice cream. It's also excellent for breakfast.