I’ve been looking for some Labor Day recipes to make having the “Last Day of Summer” crowd festivities less hectic. I had just recently made a pound cake to use up a package of cream cheese that was past its prime but not yet moldy and discovered that that one cake could be used for all sorts of desserts. I even toasted it for breakfast and served it with strawberry jelly.

The beauty of pound cake is that it can be frozen and used by the slice for everything from a toasted snack with coffee, to a base for a scrumptious dessert. (Pound cakes are moist and dense so they keep well, and slice well when frozen.)

That certainly is a good reason for having a lot of recipes to choose from, and then having one on hand in the freezer because one never knows when someone will drop by, or the mood will strike for a rich, buttery and satisfying comfort food. They can be enjoyed “as is” or sliced and topped with fruit and whipped cream, or made into ice-cream sundaes with bananas and fudge topping.

Take your pick of these recipes to make a very versatile Labor Day dessert, and then, when the hectic weekend is over, plan to make several different kinds to keep in the freezer.

To freeze, place cooled loaf-sized pound cake in a zipper plastic freezer bag. A tube cake can be cut and frozen in halves. Suck out the air with a straw and seal. It will keep up to six months without losing quality. I have kept frozen them longer. They don’t really spoil but loose flavor after a while.

You can use half butter and half margarine in these recipes, if you like, although they won’t have that classic taste. Do not use all margarine, however. For some reason, the texture is not as nice. If possible, use pan spray to grease pans; the cakes will come out more easily. Among my favorite recipes is an original early American one that uses the same ingredients as used in 1790, but with modern instructions, appliances and a 21st Century oven.

What makes this recipe fascinating is that it illustrates the origin of the term “pound cake.” It is made with a pound of everything; an easy formula to remember, and it’s equally easy to make. The recipe makes two 10 x 2-inch loaves or one 10-inch tube cake.

Early American Pound Cake

Be sure to use your electric mixer, not the old-fashioned whisk!

1 pound butter, at room temperature

1 pound sugar (2 1/4 cups)

2 teaspoons vanilla

1 pound all-purpose flour (4 cups)

1 pound eggs (10), separated

Cream together the butter, sugar, and vanilla until light and fluffy. Gradually add the egg yolks, beating well after each addition. Cream in the flour until smooth.

Beat the egg whites until stiff peaks form. Fold into the creamed mixture.

Spoon into two well-greased 9 x 5 x 2-inch loaf pans. Bake at 325 degrees for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pan. Makes 2 loaves.

Alternately, spoon into a 10-inch tube cake pan. Bake at 325 degrees for 1 hour and 40 minutes or until a knife inserted in the center comes out clean.

VARIATIONS: Add 2 teaspoons vanilla extract with the egg yolks OR

Add 1/4 teaspoon nutmeg and grated zest of 1 lemon with the flour.

Cream cheese Pound Cake

1 1/2 cups butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3 cups sugar

6 eggs

3 cups sifted cake flour

2 teaspoons vanilla

Cream together the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in flour and vanilla until smooth.

Spoon batter into a well-greased 10-inch tube cake pan. Bake at 325 degrees for 1 hour and 45 minutes or until a knife inserted in the center comes out clean. Or bake in two loaf pans for 1 hour and 10 minutes. Cool in pan(s) for 10 minutes; remove and cool.

Chocolate Pound Cake

1/2 cup butter

1 1/2 cups sugar

4 squares unsweetened baking chocolate, 1 ounce each, melted

4 eggs

2 1/2 cups flour

1/2 teaspoon baking soda

1 cup buttermilk or sour milk

2 teaspoons vanilla

Cream butter with sugar until light and fluffy. Add chocolate and eggs. Beat until smooth. Stir together flour and baking soda. Add to creamed mixture. Beat in the buttermilk and vanilla.

Spoon into a well-greased 10-inch tube cake pan. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Or bake in 2 loaf pans for 30 to 35 minutes. Cool in pan(s) for 10 minutes; remove and cool completely.

Coconut Pound Cake

1 cup butter

2 cups sugar

6 eggs

2 cups flour

1 teaspoon vanilla

1/2 teaspoon almond extract

1 can (7 ounces) flaked coconut

Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add flour to creamed mixture and beat well. Stir in coconut, vanilla and almond extract.

Spoon into a well-greased 10-inch tube cake pan. Bake at 325 degrees for 1 hour and 20 minutes, or until a knife inserted in the center comes out clean. Or bake in two loaf pans for 50 minutes or until loaves test done. Cool in pan(s) for 10 minutes; remove.

Orange Pound Cake

1 cup butter at room temperature

3 cups sugar

6 large eggs

1 cup sour cream

1/2 cup orange liqueur or orange juice

1 teaspoon vanilla

1 teaspoon rum extract (optional)

3 cups flour

1/2 teaspoon baking soda

Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add sour cream, liqueur or orange juice, vanilla and rum extract, if used. Beat well. Stir together the flour and baking soda. Stir into creamed mixture until well blended.

Spoon batter into a well-greased 10-inch tube cake pan. Bake at 325 degrees for 1 hour, or until a knife inserted in the center comes out clean. Or bake in two loaf pans for 40 minutes or until loaves test done. Cool in pan(s) for 10 minutes; remove and cool completely.