Sunday, October 10, 2010



For us it means coolness in the morning, sweltering heat in the midday, and coolness in the evenings, but hey it's fall dangit. We may have to bring sandals to change into during the day but at least we get to wear boots in the morning and evening. So in honor of fall, I will give you a bit of the flavor I have been playing with this Fall Pound Cake. A twist on the the Cream Cheese Pound Cake that is to die for.

Fall Pound Cake

3 cups sugar 3 sticks butter (the real thing)
3 cups cake flour 1 can of pumpkin
3/4 teaspoon cinnamon 1/2 teaspoon vanilla
6 eggs

First melt the butter and blend with sugar, pumpkin, cinnamon, and vanilla. Blend well. And I mean well. Then, alternate the eggs and flour beating well in between, like this: 1 cup four, 3 eggs, 1 cup flour, 3 eggs, and 1 cup flour. Don't ask me why but, this works. It makes it all light and fluffly. Now if you don't like pumpkin and you just want to make the cream cheese version, just get rid of the pumpkin and cinnamon and put 8 ounces of cream cheese and make it a whole teaspoon of vanilla.

So now you pour the batter into a greased and floured bundt pan. Now the most important part. Save some batter to eat while the cake is cooking, and don't tell anyone so you can have it all to yourself.


Put the cake into the cold oven and turn it to 300 degrees and bake for 1hr and 15 mins if you like the cake really done, but if you are like me and you like the bottom 1/4 to be gooey and a bit like heaven cut it back to 1hr and 5 mins. Now go make one of these for everyone you know and you will be loved for eternity.


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