You know this sounds like it might be the perfect base recipe to launch the lemon/poppyseed cake you suggested! I might have to give it a try. Do you think I should alter the recipe in any way if switching to cupcakes instead of a bundt pan?
Meg in Paris |
December 13, 2004 9:00 AM
It would certainly change the baking time, I would think, but I don't think you need to change the ingredients at all.
Maybe try 30 minutes and then check it every five or ten minutes until it looks done?
December 13, 2004 9:24 AM
This cake really brings back fond childhood memories for me. I used to love eating this rich and fluffy cake. Unfortunately, it's hard to find a true pound cake these days. Where I live, many bakers opt to make a lighter version with less butter and/or eggs. Some of the variations I like are almond, amaretto, and orange pound cake. Thanks for bringing back the memories. :)
December 14, 2004 11:33 AM
OK, this is decadent, but once you make the cake and it is completely cooled, slice about a 1" thick slice and slather both sides with soft butter. Grill in a pan as you would a grilled cheese sandwich. Then top it with your favorite ice cream (for this I prefer a high quality vanilla, and some fresh fruit).
When you finish, double up your dose of Lipitor for a day or two!
December 14, 2004 4:42 PM
I printed this! I have been looking for a good pound cake recipe - okay not that hard - and was so thrilled to find this. Thanks.
December 16, 2004 3:56 AM
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