Every year for my younger brother Eric’s birthday he receives a lovely pound cake compliments of me. He loves this pound cake almost as much as I, and there is nothing more gratifying than having your cooking endeavors loved. Years ago when I had just delivered my 3rd baby a loved sister-in-law brought this cake to me and my little family. It was a Coconut Pound Cake that quickly had me eating piece after lovely piece and soon admitting that is was my favorite food in this world.
I didn’t have a Bundt pan at the time, but I quickly remedied that. My mother was moving shortly thereafter, and I raped and pillaged her pot and pan drawer before she could give any of it away to the DI. I came across this lovely Avocado green, tried and true Bundt pan. I did tell my mom I was taking it, and she seemed genuinely happy that the green pan was finding a new home. This pan has made many a pound cake since and is very well loved. I have to admit that when ever I venture into our local DI, a well used Bundt pan is what I am looking for. I’ve found a few and quickly snatched them up and given them to well loved relatives, who enjoy the merits of a perfect pound cake:)
Yesterday’s pound cake was an new version of the perfect Coconut Pound Cake. I had found a recipe quite similar that sounded wonderful with the addition of a lovely new spice, Cardamon. Have you ever had it? The local Indian restaurant in town puts it in their cool rice pudding, and I thought the addition to the pound cake would be delightful. I was right. It was delish! The only thing that could make a perfect Pound Cake better would be a fresh fruit sauce or compote over the top with homemade vanilla ice cream. That is just what I did.
Rhubarb was calling my name out in the garden and I had a freezer full of the prettiest little strawberries from June’s crop. I was thinking of my mom as I made this little sauce. My mom’s favorite pie is Strawberry Rhubarb, but I think yesterday’s dessert would have ranked right up there for her. All I did was place 1 1/2 c. of rhubarb chunks and 2 c. of frozen berries into a pan with 1/2 c. water and 1 c. sugar. Let it just bubble away until it turns into a jam like texture and is a lovely red color.
The ice cream was super easy. I have 4 different ice cream makers, but this Cuisinart electric ice cream maker is the best for impromptu desserts. The ingredients were just cream, sugar and vanilla. Ok, so you could call it frozen whipped cream. It was so yummy.
Vanilla Ice Cream
1 qt. cream
1/2 qt. half and half
1 c. sugar
1 t. vanilla
Place in frozen canister and let freeze. Perfect and easy.
The Pound Cake was wonderful. I have loved it in it’s many different reincarnations. Coconut Pound Cake was the first, and it was quickly followed by Rum Cake. It’s been a Blueberry Lemon, Almond, and just plain old Lemon Pound Cake too. The recipe is simple, and can be tailored to your tastes. It is pleasant eaten by the slice, toasted with butter, or topped with fresh peaches, raspberries, or Buttermilk Syrup. This is a favorite no matter how you make it, but try the Cardamon. It was delightful.
Fabulous Pound Cake
1 c. butter softened
3 c. sugar
Mix these ingredients together until light and fluffy. Add:
3 c. flour
1/4 t. baking soda
1/2 t. baking powder
Mix until smooth. Add:
1 c. sour cream
1 oz. of extract (coconut, rum, almond, lemon…..you get the idea)
Mix until combined and pour into a greased and floured 12 c. Bundt pan. Bake at 325′ F. for 1 hr. and 15 mins. When done let sit on the counter for about 10- 15 mins. Run a knife around the edge and invert onto a cake stand or large dish.
The cake I made yesterday had 1 t. of vanilla instead of the extract and 1 1/2 T. of cardamon. It was lovely. I actually glaze all of the cakes I make usually. While the cake is resting after baking I make a quick glaze.
Glaze For the Bundt
1 c. sugar
1/2 c. water
A lot of extract of the flavor of cake your making. Especially the rum extract. My granny once asked me if I used real rum in the cake it was so sauced up. What a compliment Grams!
Bring the glaze to a boil on the stove and let it bubble away for 2-3 mins. I brush the hot sauce on a hot cake with a pastry brush. It makes it shiny and extra flavorful.