Hello, welcome to the first post of my new blog! I'll make some introductions and explain my purpose in a later post. Right now I just want to get started.
I'm starting with the first recipe, a pound cake. This recipe originally comes from Waddad's Kitchen: Lebanese Zest and Southern Best. I guess I did not know that pound cakes are made from equal weights of buttar, sugar, flour, and eggs. I thought it was called pound cake because it's so heavy. Duh!
According to Nancie McDermott, Southerners have been making pound cake for 300 years.
"In the Colonial era, cooks made pound cakes as the English did, weighing the ingredients on a kitchen scale. The recipe still works: 1 pound of flour, 1 pound of sugar, 1 pound of butter, 1 pound of eggs", weighing the eggs first, of course.
So if America converted to the metric system, we would lose pound cake!
On to the cake... It took no time at all to make the batter and get it in the oven.
I write this as it's baking. I'll take it out in 30 minutes and make the frosting, a confectioner's sugar blueberry frosting, also from Southern Cakes.
ADDED: Okay, it was good! A little dry maybe. Was it because I halved the recipe, but not the pan size?
Also, I lazied out and didn't make the blueberry frosting. Instead, I soaked my piece with Kahlúa.
It didn't suck.
