B&B Happy goats
Herd Master
Sweet tea dinking here, getting ready for lunch
Coffee anyone ?
- Thread starter Sourland
- Start date
RollingAcres
Herd Master
I like all kinds of tea, cold and hot. Cold can be unsweetened or sweet tea but hot tea I prefer unsweetened.
Alaskan
Herd Master
FINALLY found a proper recipe.
https://www.ourstate.com/true-pound-cake/
I am not home, so couldn't see if I have 1 that I usually use. But the one above looks right.
Kid 2 is celiac, so recipes that are mostly flour (so replacing is difficult and omitting impossible) just aren't cooked any more at my house.
However, my paternal grandfather loved pound cake. And it freezes like a dream. Which meant it was cooked often when I was growing up. You can cook it up in a bunch of smaller pans and freeze them for whenever. Truly, a year later, they are still good.
Notice, proper pound cake does NOT use a rising agent.
The room temp ingredients make a huge difference in giving it some fluff.
If you want a touch less dense, you can separate out all eggs. Mix in 1 yolk at a time, as the recipe asks. I like putting any seasonings in at that point (I usually use cardamom and a tiny touch of cloves and nutmeg). Then once all yolks are in, then add the whipped up whites.
Yes... this cake is for those who are strong of arm!
Once cooked and cooled. I dust it with powdered sugar, slice, drench with cognac or rum, a dollop of almost no sugar whipped cream. Doesn't get better!
A thin slice toasted with butter on it is great for breakfast.
https://www.ourstate.com/true-pound-cake/
I am not home, so couldn't see if I have 1 that I usually use. But the one above looks right.
Kid 2 is celiac, so recipes that are mostly flour (so replacing is difficult and omitting impossible) just aren't cooked any more at my house.
However, my paternal grandfather loved pound cake. And it freezes like a dream. Which meant it was cooked often when I was growing up. You can cook it up in a bunch of smaller pans and freeze them for whenever. Truly, a year later, they are still good.
Notice, proper pound cake does NOT use a rising agent.
The room temp ingredients make a huge difference in giving it some fluff.
If you want a touch less dense, you can separate out all eggs. Mix in 1 yolk at a time, as the recipe asks. I like putting any seasonings in at that point (I usually use cardamom and a tiny touch of cloves and nutmeg). Then once all yolks are in, then add the whipped up whites.
Yes... this cake is for those who are strong of arm!
Once cooked and cooled. I dust it with powdered sugar, slice, drench with cognac or rum, a dollop of almost no sugar whipped cream. Doesn't get better!
A thin slice toasted with butter on it is great for breakfast.
frustratedearthmother
Herd Master
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Holy Cow - that sounds delish!
Wow, thank AL... saved for future (soon!) use 
As an aside, I have a pork shoulder in the oven, about an hour left to go. Gonna eat/get FATttttttttttt today!
As an aside, I have a pork shoulder in the oven, about an hour left to go. Gonna eat/get FATttttttttttt today!
Baymule
Herd Master
Pound cake calls for a half teaspoon of Mace. It’s a spice most have never heard of, try it in pound cake and pumpkin pie.
Alaskan
Herd Master
Yep, mace is good in pound cake.
Bruce
Herd Master
r3bauer
Loving the herd life
Good morning all! Its 7:05 here and I am enjying a nice BIG cup of joe. DW is making country fried steak and eggs for breakfast and all is right in my world so far. How are all of you doing?
Baymule
Herd Master
We have a beautiful sunrise this morning. The sheep are at the round bale, roosters are crowing, coffee is hot, all is good.
