Tuesday, May 14, 2013

You say contacts, I say cake...

It's all the same isn't it?

This afternoon I stopped into Sam's Club to pick up my re-order of contacts. (thank you very much NOT allergies for causing rapid use of lenses)  While my eyes might have been swollen and red from the offending pollen, they were able to focus on some gorgeous strawberries.

My intentions were good.  Go in, pick up contacts and leave.  Somehow a box of luscious berries landed in my arms.  I am choosing to not share the rest of the story where my feet overtook my brain and led me down several other aisles where other items also mysteriously jumped off the shelves with the intent of coming home with me.

Back to the berries.  Only two other words need be spoken (this time anyway, since the last time berries overtook my brain, sponge cake was involved).  Pound cake.  But not just any old pound cake.  Rich, tender, sweet and that perfect mixture of density and lightness.

Here's the recipe that will rock your berry world:

German Gold Pound Cake  

   2 cups sugar
1 cup butter, softened
3-1/2 cups cake flour
1 cup milk
6 egg yolks
1-1/2 teaspoons double-acting baking powder
2 teaspoons vanilla extract
1/8 teaspoon salt

1.  Preheat oven to 350 degrees.  Grease and flour a 10" Bundt pan or two 9" by 5" loaf pans.
2.  In large bowl with mixer at high speed, beat sugar and butter until light and fluffy.
3.  Add flour and  rest of ingredients; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula.  Beat at high speed 4 minutes, occaisionally scraping bowl.
4.  Pour batter into Bundt pan (or loaf pans) and bake 45-50 minutes, or until toothpick inserted in center, comes out clean.  Cool cake in pan on wire rack for 10 minutes; remove from pan; cool completely on rack.

(recipe from The Good Housekeeping Illustrated Cookbook, 1980)

This cake is wonderful and has been my go to for pound cake for many, many years.  It never fails to deliver.  Its only downfall is the cook that sometimes gets distracted and maybe forgets to check on it and/or hears the timer go off and wonders what that noise was.  Even with, perhaps, a slightly browner crust than should be allowed, it is perfect...

We have CONTACT with fork to plate.  Do you SEE what I SEE??

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