I'm not Miss Manners but there are some social graces that I hate to see fall out of fashion. Door holding is one, RSVPing another. (I can see when you've open my Paperless Post invitation—why not just respond?) I was brought up with the notion that you arrive on time, you dress for the occasion, and you always, always serve dessert to dinner guests.
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Entries tagged with 'pound cake'
Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
School is officially in full swing. The elderly once again rule the matinee movie. The animals at the zoo are breathing a sigh of relief. And moms and dads everywhere are asking that age old question, "What to pack for lunch?" Here's a trick from my baby-sitting days: pound cake.
Pound cake, in its elegant simplicity, adapts to a number of variations and additions; try this marbled almond and Vahlrona version.
There is something pleasing to both the eyes and the palate about this vanilla coffee cake marbled with a sweet blueberry swirl.
Forget paper thin pastries, I'll take a thick slice of this homey blueberry lemon pound cake.
Riddle me this: why should burgers and hot dogs have all the fun on your grill this summer? They shouldn't, and here's the dessert to prove it: Grilled Pound Cake.
It's a simple enough question: What would happen if you scrambled Cadbury Creme Eggs as if they were regular eggs?
The original recipe for pound cake is a glimpse into the early days of baking. It calls for a 1:1:1:1 pound ratio of flour, eggs, butter, and sugar. The simplicity of this recipe implies the days before the Food Network or Epicurious, when elaborate recipes were closely guarded family secrets, or at least much more difficult to spread around. It also makes me wonder why the contestants on Top Chef flounder so easily when required to bake a cake. Make a pound cake, guys. You can't forget the recipe (at least I hope you can't) and it's almost impossible to go wrong.
When it comes to improving upon already great desserts, combining one dessert with an additional dessert seems to do the trick pretty much every time. (Remember the Cookie Stuffed Cookie?) So when Sonya Jones, the pastry chef-owner of Sweet Auburn Bread Company in Atlanta, Georgia set out to fancy up her sweet potato cheesecake, naturally she paired it with another classic Southern dessert, the pound cake.
CakeSpy, also known as Jessie Oleson, has a knack for sweet-ifying even the most savory—like this Grilled Cheesecake, where white bread is swapped out for pound cake and cheese comes in the form of cheesecake. And just like toasting bread with a little bit of butter makes for tasty toast, slices of pound cake crisped in butter make the cake that much better.
Time for High Tea? More like high time to give tea sandwiches a totally sweet makeover, with these slim and dainty but devilishly decadent frosting-filled Sprinkle Cakewiches.
I refuse to accept that summer is over. REFUSE. I don't want to hear about your Pumpkin Spice Lattes or your cozy sweaters until after September 23rd, thank you very much. In these waning summer days here's one more lemon treat to add to the crave-inducing round up of must-make lemon dishes: a super-lemony take on the classic pound cake.
We know, we know; just about any homemade loaf cake or pound cake will be better than Sara Lee or Entenmann's. We won't pretend that either could possibly compare. But there are some summer nights when you're at the grocery store and you're running late to a friend's cookout, and you're in charge of dessert, and you've got a beautiful crate of strawberries and some cream to whip and you just need something cake-like to serve with them. And in those moments, you're likely to be faced with Sara Lee and Entenmann's. So which way do you go?
I was hoping to create a cake that would pass for homemade, and while this didn't quite get there, it was close. The Frangelico I used imparted a subtle warmth, the olive oil made it a bit fruity, and hazelnuts added a bit of crunch. This would be a great party dessert option when you're short on time or feeding a large crowd.
Betty Crocker's Pound Cake Mix ($2.89) calls for nothing more than 3/4 cup of water or milk and two eggs. Simply beat everything together with an electric mixer (or by hand) and bake in a 9x5-inch loaf pan for approximately 50 minutes. My cake emerged from the oven with a perfect golden-brown crust and buttery yellow interior. It had a heavy, crumbly texture and a simple, sweet flavor—the perfect foundation for a show-stopping summer dessert.