If you have leftover buttermilk, as I did, you should make this cake. This cake is a little lighter than a traditional pound cake, with a bit of tang from the buttermilk. It still has the tight and tender crumb of a pound cake, […]
I made a bunch of cake for my birthday back at the end of January, and to my mind, the winner was the bananas foster pound cake – a banana bundt cake with rum in both the cake and the glaze. Since then, I’ve […]
a couple weeks ago, i fell in love. i don’t normally go for non-classic bundt pans because they are usually too complicated. why would i want a sunflower-, rose-, or sandcastle-shaped bundt pan? that the cake isn’t a standard layer cake is already enough for me, without unnecessary bells and whistles.
but i saw this bundt pan – the “heritage” by williams sonoma – and couldn’t resist. as you can see in the photo, it’s not the classic bundt, but it’s not an overly complicated one either. well, i took one look at it, and added to my shopping cart online. yeah, i considered for about 10 seconds before i bought that baby. (more…)
as my funds run out (i just parted with my tuition money – my first semester paid with money i earned all on my own!), i am still managing to fritter away money on my baking experiments. i guess i’ll just have to work more […]
i vaguely remember having promised to update you all on the longevity of the pound cake. i also vaguely remember having forgotten – ok, i very distinctly remember having forgotten to do so. so with respect to elvis’ poundcake, i’d like to report that the […]
given elvis’ tendency towards the heart-unhealthy in his diet, i’d normally be loath to shill for food of the heart-clogging type, but this pound cake was just unusual enough to make the cut. i assure you that i do actually have a conscience, and that i don’t actually run amok in my kitchen sneaking gallons of pork fat into everything…really. at least, this pound cake doesn’t have any pork fat in it!
i read a bunch of reviews, looked at the picture, looked at the structure of the recipe. this one is unusual in several ways: it has no leavening, has a TON of eggs (7!), and a heck of a lot of sugar (3 cups!). so don’t think this isn’t unhealthy for you, but it’s not the greatest trespass either. i was curious to see whether it really was to eggy, and whether the extreme mixing (almost 10 minutes on that butter) would be enough to leaven the mixture. i suspect that the beating of the eggs also contributes to the leavening, as does the thorough mixing of batter to develop the gluten. (more…)