Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Monday, June 13, 2016

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.
Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

  1. In a blender, puree the strawberries with the jam. 
  2. In a small bowl, combine the cornstarch with the vanilla. 
  3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.
To prepare the cake: 
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
  4. Add the butter cubes and combine until mixture resembles large crumbs.
  5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
  6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
  7. To the prepared pan, drop half of the batter by spoonfuls. 
  8. Pat the batter down and about 1 inch up the sides of the pan.
  9. Add the strawberry puree to the pan and spread over the batter.
  10. Cover with the other half of the batter over the strawberry puree. Set aside.
  11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
  12. Sprinkle evenly over the cake.
  13. Bake the cake for 45 minutes and until lightly golden brown.
  14. Allow to cool completely before serving.
Recipe adapted from NY Times Cooking

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.
Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Monday, May 2, 2016

Strawberries & Cream Torte

It is strange to go strawberry picking at the end of April. In Maine, we would go strawberry picking around 4th of July. Last year, we missed it since we hadn't realized it was so early. I'm glad we take them since the kids love strawberries. My youngest daughter tells me that there is something wrong with people who don't eat strawberries. I think she is kidding. When I saw this recipe, I thought the kids would really love it. It has a sponge cake, strawberries, and whip cream. When my oldest daughter visits, I'll have to make this for her. It really is good.  Surprising, the cake is cooked with a meringue topping. It is a good cake for a dessert like this since the cake is very thin. I really would make this dessert again.
Strawberries & Cream Torte
1/4 cup unsalted butter, softened
1/2 cup sugar and 2 tsp sugar, divided
2 egg yolks
1/2 tsp vanilla extract
2 egg whites
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced

  1. Preheat oven to 350 degrees F.
  2. Line two 8 inch baking pans with parchment paper.  
  3. Spray the baking pans with nonstick baking spray and set aside. 
  4. In a large bowl, cream butter and 1/2 cup sugar until flight and fluffy. 
  5. Add the egg yolks and beat well. 
  6. Beat the vanilla.
  7. In a large bowl, whisk the flour, baking powder, and salt. 
  8. Add about 1/2 cup of the flour mixture.
  9. Alternate with some milk and then more flour mixture. 
  10. Continue to alternate until all mixture is combined.
  11. Transfer the mixture evenly to the prepared pans. 
  12. In a bowl, beat the egg whites until foamy. 
  13. Add 1/2 tsp of sugar to the egg whites. 
  14. Beat the egg whites until soft peaks form. 
  15. Spread the egg whites meringue over the batter in the prepared pans.
  16. Bake the cake for 12 to 15 minutes or until a toothpick inserted in the middle comes out clean. 
  17. Allow to cool.
  18. In a large bowl, combine the heavy cream until soft peaks form.
  19. Add 1 tsp sugar to the heavy cream. Combine until stiff peaks form. 
  20. In a bowl, combine the majority of the strawberries with 1/2 tsp sugar. 
  21. Carefully remove one cake with the meringue up and place on the serving plate.
  22. Spread some of the sweetened strawberries over the cake.
  23. Add the whip cream and spread evenly over the top.
  24. Top with the second layer of cake with the meringue facing up. 
  25. Spread some of the sweetened strawberries over top.  
  26. Add the remaining whip cream and spread evenly on top.
  27. Top with strawberries.
Recipe adapted from Taste of Home.

One year ago.........................I made Kentucky Hot Brown.
Two years ago.......................I made Chicken Enchiladas.
Three years ago......................I made Guacamole.
Four years ago.......................I made Coconut Cream Cheese Cookies.
Did you already know......................
-The German word for cake is torte. 
-A torte is a layer cake. 
-A torte tends to have a filling layer of whip cream, jams, fruit, mousse, or buttercream.
-A torte is made with less flour than a traditional cake and is shorter in structure. 

Sunday, January 31, 2016

Madeira Cake

I have this weather app on my phone which I have selected different places. I check the weather for North Carolina and Maine. Also, I check Edinburgh, Scotland since my Dad travels there a lot. I have Sidney on my phone since I know it is Summer there. Also, I check the weather in Florida. Well, I kept telling my husband how warm it was in Florida and he said lets go. My oldest daughter was visiting so it was fun. We went down for a couple of days. When we arrived home, it snowed. How different my children dress in Maine versus North Carolina. In Maine, my children had snow boots, snow pants, hats, etc. In North Carolina, they didn't even put on a thick jacket. Since they had no school for three days, we really didn't go anywhere even to the store.
Winter in NC for my Maine kids!
When my oldest daughter was here, I wanted to make her something for her birthday. She asked for strawberry shortcake. To be different, I made this Madeira Cake. We topped the cake with whip cream and strawberries. My daughter really liked the cake. I had to make conversions for this cake. The cake doesn't have any liquids besides the lemon juice which is different. The cake isn't very sweet and is crumbly. It tasted good but I prefer pound cake.
Madeira Cake
8 oz. butter, softened
1 cup sugar plus additional for sprinkling top
1 lemon
3 large eggs
1 cup self rising flour
1/2 cup all purpose flour

  1. Preheat oven to 325 degrees F.
  2. Spray a Bundt pan or a loaf pan with nonstick spray and dust with flour. Set aside.
  3. In a large bowl, cream the butter and sugar.
  4. Zest the lemon and add to the butter mixture.
  5. Add one egg at a time to the butter mixture.
  6. Gently, mix in the flours.
  7. Add the juice of the lemon to the mixture.
  8. Add the batter to the prepared pan. Sprinkle sugar on top.
  9. Bake the cake for 45 minutes to an hour or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and allow to cool on a wire rack before removing from pan.
Recipe adapted from Nigella Lawson.

One year ago................................I made White Chicken Chili.
Two years ago..............................I made Pepperoni Cheese Bread.
Three years ago............................I made Hash Brown Potatoes.
Four years ago..............................I made Baby Back Ribs.
Did you already know...............
-Madeira Cake is an English sponge cake similar to pound cake. 
-Madeira Cake's name was derived as a cake to eat with Madeira wine.
-Madeira cake has no wine in it and is traditionally flavored with lemon.

I am apologizing ahead of time for not blogging in February. I have made a commitment to a family member plus I will be watching the Superbowl-Go Broncos and baking a chocolate tart! Stay warm while I'm gone.

Friday, January 15, 2016

Angel Food Cake

Have you ever had Angel Food Cake? If so, what did you think? Well, I wasn't a big fan. I thought it seemed a little dry with no flavor. I really didn't think my husband would like it. Well, he loved it. I really loved this recipe. I would definitely make this cake again. I even had big plans to make a frosting with it but I didn't. My husband didn't care. He ate the majority of this cake. He had picked the lemon flavoring which I am glad. I wasn't sure if it would be a complicated recipe but it really was easy with a mixer. See you can have your cake and eat it too with this recipe.
Angel Food Cake
1 1/2 cups fine sugar
1/2 tsp salt
1 cup cake flour, sifted
12 egg whites at room temperature
1/3 cup warm water
1 tsp lemon extract
1 1/2 tsp cream of tartar.

  1. Lower the racks to the lowest position in oven.
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, combine 1 cup sugar, salt, and cake flour. Set aside. 
  4. In a large bowl, whisk together the egg whites, water, lemon extract, and the cream of tarter until soft peaks form about 2 minutes.
  5. Slowly, add 1/2 cup sugar to the egg white mixture. 
  6. Continue to whisk over medium speed until medium peaks.
  7. Using a spatula, gently fold in 1/2 cup of the flour mixture. 
  8. Gently add the remaining flour mixture until incorporated.
  9. Carefully, spoon the batter into an ungreased Bundt pan.
  10. Bake for 35 minutes or until a wooden skewer inserted in the center comes out clean.
  11. Cool the cake upside down on a cooling rack for at least 1 hour before removing from the pan.
Recipe adapted from Alton Brown.

One year ago...................................I made Quiche Lorraine.
Two years ago.................................I made Cookies and Creame Cookies.
Three years ago...............................I made Italian Ranch Dip.
Four years ago.................................I made Creme Brulee.
Did you already know...................
-Angel Food Cake originated in America.
-In the late 19th century, Angel Food Cake became very popular.
-Typically, the Angel Food Cake is topped with a glaze or fruit sauce.

Next week: I will be trying to make a Chocolate Souffle.

Friday, January 8, 2016

Italian Cream Cake

I finally made this cake. I have been wanting to make it for awhile. When I suggested it, my daughter said sure but my two guys were not interested. I didn't want to make a cake for only two people. Then we went to the store. The store had samples of different cakes to sample. I had my guys try this cake. They both liked it. Then I told them the name. So, they agreed I should make the cake. They told me that my cake was better than the one they had tried at the store. I love my guys. They say the sweetest thing to me. My daughter like it a lot too. The recipe calls for coconut but you can't taste it. I crushed the pecans small for my husband. He isn't the biggest fan of nuts. Also, I limited the pecan decorations on the cake so he could take them off and give them to me. If you want a taller cake, then I would double the batter but this size was perfect for us. I used 2 pans instead of 3 since I didn't want to rotate pans during baking it. 
Italian Cream Cake
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup pecans, chopped
1/2 cup sweetened flaked coconut

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9 inch baking pans. Set aside.
  3. In a large bowl, cream the butter with the sugar until fluffy.
  4. Add the eggs, one at a time, and beat well before adding the next egg.
  5. Add the vanilla and combine.
  6. In a small bowl, combine the flour, baking soda, and salt. 
  7. Add a little of the flour mixture then alternating with the buttermilk. Combine well.
  8. Fold in the pecans and the coconut.
  9. Evenly distribute the batter between the two pans.
  10. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  11. Allow to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Cream Cheese Frosting
12 oz. cream cheese, softened
1/2 cup butter, softened
4 cups powder sugar
2 tsp vanilla extract
  1. In a large bowl, beat the cream cheese and butter until fluffy. 
  2. Add the powdered sugar and vanilla. 
  3. Beat until smooth. 
Recipe and frosting adapted from Taste of Home

One year ago...........................I made Chicken Cordon Bleu.
Two years ago.........................I made Sausage Wonton.
Four years ago.........................I made Burgundy Mushrooms
Did you already know........................
-Italian Cream Cake is a Southern Cake.
-Italian Cream Cake was published in the early 1900s.
-Italian Cream Cake tends to be three layers with a cream cheese frosting.

Next week: I'm posting Angel Food Cake!

Wednesday, September 16, 2015

Pineapple Upside Down Cake

When I was a kid, my Mom would make us Pineapple Upside Down Cake. I really liked it with the syrupy top. I forgot the cake is really sweet. The kids thought it was neat how the cake is made. It is a really simple cake to make. I tried very hard to it all the items blended but the butter still had pieced in it. When I cooked it, the cake had came together so I shouldn't have worried. My son helped me flip the cake and ta-da! The cake stayed whole. The kids loved it. My husband loved it. I thought it was a great way to bring me back to my childhood.
Pineapple Upside Down Cake
1/4 & 1/3 cup unsalted butter, softened and divided
2/3 cup packed brown sugar
9 slices of pineapples, drained
9 maraschino cherries, drained
1 1/3 cup all prupose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
1/2 tsp vanilla

  1. Preheat oven to 350 degrees F.
  2. Spray a 9x9 baking pan with nonstick cooking spray.
  3. Evenly coat the bottom of the pan with 1/4 cup of melted butter.
  4. Sprinkle the brown sugar evenly over the melted butter.
  5. Arrange the pineapple pieces in an even row over the brown sugar.
  6. Place a cherry in the center of each pineapple slice. Set aside.
  7. In a medium bowl, combine the flour, sugar, 1/3 cup softened butter, baking powder, salt, milk, egg, and vanilla. 
  8. Beat on low with an electric mixer for 30 seconds.
  9. Turn the mixer to high speed and allow to mix for 3 minutes. 
  10. Pour the batter over the pineapples and cherries in the baking dish.
  11. Bake the cake for 50 minutes or until a toothpick inserted in the middle comes out clean.
  12. Immediately, take a heatproof plate and place it upside down over the pan.
  13. Turn the plate and pan over quickly.
  14. Allow the cake to sit for a minute so the brown sugar mixture can drizzle over the cake.
  15. Remove the pan and serve warm.
Recipe adapted from Betty Crocker.

Two years ago.................................I made Roasted Apple Bread
Three years ago...............................I made Chocolate Chip Pecan Cookies.
Did you already know............................
-In 1901, James Dole formed the Hawaiian Pineapple Company.
-By 1923, the Hawaiian Pineapple Company was the largest pineapple packer in the world.
-In 1925, Dole sponsored a recipe contest  with many entries for Pineapple Upside Down Cake.

Wednesday, September 2, 2015

Raspberry Almond Bundt Cake

My daughter told me the raspberries were soft. Upon my review, the raspberries weren't soft but I knew she wasn't going to eat anymore. Since my raspberries were going "soft", I figured I better bake something with it. A cake was the perfect solution. My daughter liked my solution. The cake received nice reviews from my two guys. Anything with raspberries and almonds are great to me.
Raspberry Almond Bundt Cake
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
2 cups sugar
3/4 cup butter, softened
3 large eggs
1/2 tsp almond extract
2 tsp vanilla extract
3/4 cup buttermilk
2 cups raspberries
1/2 cup almonds, toasted
powder sugar, for topping

  1. Preheat the oven to 350 degrees F.
  2. Spray a Bundt pan with nonstick baking spray and coat with flour. Sprinkle half the almonds into the pan. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, Cream the sugar and butter until fluffy.
  5. Add one egg at a time and mix to incorporate.
  6. Add the almond extract and vanilla extract. Mix to incorporate.
  7. Add a little flour mixture and then mix in some buttermilk. Mix until just incorporated.
  8. Gently fold in the raspberries. 
  9. Pour the batter into the prepared pan. 
  10. Sprinkle the remaining toasted almonds on top.
  11. Bake the cake for 1 hour or until an inserter inserted in the middle of the cake comes out clean. 
  12. Allow the cake to cook for 10 minutes before removing the cake from the pan. 
  13. Sift powdered sugar over top before serving. 
Recipe adapted from Epicurious.

One year ago........................I made Mabel Sandwich.
Two years ago......................I made Peach Scones.
Three years ago....................I made Shortbread Cookies.
Did you already know...................
-Raspberries are native to Europe.
-In North America, black and golden raspberries are found in addition to the red raspberries.
-Raspberries belong to the rose family.

Friday, April 3, 2015

Easter Cake

One of the first cakes I remember making in Home Economics is this cute bunny cake. I decided it would be easier to show the kids how to make small ones. By making small cakes, the kids can decorate their own anyway they want. Since I love coconut chips, I elected to forgo the sweetened coconut. Next time, I will crush the coconut chips a little finer. My bunny looks like he has a thick winter coat. I decided to make the cake from banana bread. I cooked the bread in the miniature cake pans. Then I cut them. For the diagram, click here. After cutting, I placed the banana bread into the freezer for a couple of days since I didn't have time to decorate them at the time. I think the bread being firm worked out pretty good.
Bunny Cake
2 small circle banana bread/cakes (4.5 width cakes)
1 cup white frosting
1 cup coconut chips, crushed
assortment of candies for the decorations

  1. Set one cake onto a wire cooking rack over a plate. (Easier clean up.)
  2. The second cake cut two half circles leaving a center bow tie. 
  3. Place the two ears and bow ties onto the wire rack.
  4. Heat the white frosting in the microwave for about 30 seconds. 
  5. Stir the frosting and pour the frosting over the cake. 
  6. Sprinkle the crushed coconut chips over the frosting.
  7. Using a little of the frosting, decorate the bunny with the candies.
Recipe adapted from Kraft foods. 

One year ago...............................I made  Egg Cupcakes.
Two years ago.............................I made Pound Cake.
Three years ago...........................I made Chocolate & PB Ribbon Dessert.

Did you already know.................
-Female rabbits are called a doe and male rabbits are bucks.
-A wild female rabbit can have up to eight litters of babies a year.
-Rabbit's teeth never stop growing.

He had a haircut later in the day!

Happy Easter!

Friday, December 12, 2014

Gingerbread Cake

Often, my son likes to help me in the kitchen. Normally, we are cooking and not baking. So, I decided it would be a nice change. We decided to use the mixer. This way all he had to do was add the ingredients. Easy, right? Well, I handed him the spices. He didn't even measure them. After he added the amount he thought was appropriate, I asked him why he decided not to measure the spices. He figured it was too much work to get the measuring spoons. While I measured the flour, I asked him if we forgot any ingredients. He read over the recipe twice. He reassured me all the ingredients had been added. Then we baked this wonderful cake. The moment it came out of the oven I knew the ingredient we forgot-the baking soda. He did confirm that we didn't add any baking soda. It tasted good with the whip cream even if it was a dense and spicy cake. I am posting the correct recipe. If you make this recipe, please don't follow by our example. 
Gingerbread Cake
1/2 cup butter, softened
1/3 cup brown sugar
1 cup molasses
3/4 cup hot water
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
2 1/3 cup all purpose flour
  1. Preheat oven to 325 degrees F.
  2. Grease and flour a square baking pan about 9x9x2. Set aside.
  3. In a large bowl, combine the butter, sugar, molasses, hot water, and egg.
  4. Add the baking soda, ginger, cinnamon, salt, and flour. Mix until incorporated.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 50 minutes or until a wooden toothpick inserted in the middle comes out clean.
  7. Serve warm.
Recipe adapted from Betty Crocker's 40th Anniversary Edition Cookbook.

One year ago.........................I made Bacon and Cheddar Quiche.
Two years ago.......................I made Vanilla Cookies.
Three years ago.....................I made Spiced Cranberry Punch.
Did you already know............
-In Medieval England, gingerbread meant any preserved ginger. 
-In Medieval Europe, gingerbread were served at festivals & fairs.
-During the tournaments, ladies would give their favorite knight a piece of gingerbread.

Friday, November 21, 2014

Pumpkin Cake

Alright, I am not a big pumpkin pie fan. I do love other pumpkin baked goods like pumpkin cheesecake, pumpkin muffins, pumpkin donuts, etc. I gave my sister and husband some suggestions. This dessert was the winner. I served the frosting on the side for guest to decide if they want a lot, a little, more, or no frosting at all. This cake was soft and crumbly. It had a nice spice flavor which wasn't overbearing. My family told me they thought the dessert was great.
Pumpkin Cake
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
1 tsp pumpkin pie spice
 1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground cloves
1 stick unsalted butter, melted. 
2 eggs
1  1/2 cups sugar
1 can (15 oz.) pumpkin puree

  1. With nonstick baking spray, spray a round cake pan. Lightly dust with flour. 
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, allspice, ground cloves. 
  3. Add the butter and mix until smooth. 
  4. Add the eggs, sugar, and pumpkin. Stir until smooth. 
  5. Evenly pour the batter into the prepared cake pan. 
  6. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow the cake to cool for 10 minutes. 
Maple Frosting
1 stick butter, softened
6 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup maple syrup

  1. In a large bowl, combine the butter, cream cheese, powdered sugar, and maple syrup. 
  2. Blend until smooth.
Recipe adapted from Martha Stewart.

One year ago.............................I made PB Toffee Cake.
Two years ago...........................I made Pumpkin Scones.
Three years ago.........................I made Pancakes.
Did you already know...........
-Pumpkins can be orange, white, red, green, and yellow.
-Average pumpkins weigh around 13 lbs.
-According to the Guinness World Records, the largest pumpkin weighed 2,323.70 lbs.

Monday, May 26, 2014

Red, White, and Blue Cake

Memorial Day signifies many things to many people. My Grandmother would visit the graves of family members. For others, it is the parade and remembering lost service members. For us, it signifies my husband's birthday since often his birthday falls on the holiday. Well, I had to make him a patriotic cake. My sister found the idea on pinterest and sent it to me. I decided to try making star shapes. I did learn that the cake needs to be frozen so it is easy to cut out the shapes. Also, I used the rest of the red and blue cake to make my bottom layer so I didn't waste any cake. I liked the affect. I used this cake recipe.  The best part of making this cake is my daughter helped.
Red, White, and Blue Cake
1 baked red cake
1 baked blue cake
1 white cake batter

  1. Freeze the red cake and the blue cake for 1 hour.
  2. Cut out the star shapes from the frozen cake.
  3. Place the cut out cooked red and blue cake stars into the white cake batter.
  4. Make sure the cut out star shapes are covered by the white cake batter.
  5. Bake the white cake as normal.
  6. Once cooked, frost as desired and serve.
Recipe adapted from Recipebyphoto.

One year ago.................................I made a Star Cake.
Two years ago...............................I made a Stuffed Burger.
An example of my cut out blue star.
Did you already know...................
-Memorial Day once was called Decoration Day.
-Decoration Day began to remember all the fallen Civil War soldiers.
-On May 5th, 1868, the Union Veterans decided to establish a day to decorate the graves of the fallen soldiers with flowers.

Monday, April 21, 2014

Pound Cake

I hope everyone had a great weekend! The Easter bunny made his way to our house. Of all the things to forget, our Easter bunny forgot jelly beans. He did remember to bring the edible grass which is very popular. My favorite part is visiting with family members. I think my husband's favorite part is dessert. Lately, he has been requesting lemon desserts so it is definitely Spring. I would have to say pound cake is one of my favorite desserts especially this recipe.
 Pound Cake
2 sticks (16 oz.) unsalted butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup milk 1 Tbsp vanilla extract

  1. Preheat oven to 350 degrees F.
  2. With nonstick cooking spray, grease a bread pan. 
  3. In a mixer, cream the butter and shortening together.
  4. Add 1 cup at a time of the sugar. 
  5. Add one egg at a time. Mix until just incorporated.
  6. In a medium bowl,  whisk together the flour, salt, and baking powder. 
  7. Add 1 cup of the flour mixture to the butter mixture followed by 1/3 cup of the milk.
  8. Continue to alternate adding the flour mixture then some of the milk until combined.
  9. Mix in the vanilla extract. Mix until incorporated.
  10. Pour the batter into the greased bread pan. 
  11. Bake for 1 hour until a toothpick inserted in the center comes out clean.
Recipe adapted from Paula Deen.

Two years ago..................................I made Breakfast Bruschetta.
Did you already know......................
-Pound cake originated from Northern Europe.
-The original pound cake did not have any livening agents. 
-Pound cake was an easy recipe to remember even for those who couldn't read recipes.