Tuesday, July 6, 2010

Let Them Eat Cake with a Wee Personal Scentiment

"You must take a lover" they Said.
(I'd much rather go back to Bed)

At least in my dreams
I'm happy, it seems.

Untouched by the
post-wedded "Dread"

It's been disappointingly Clear
I'm not meant to be some one's "Dear"

But it turns out, you see,
to be JUST FINE with me!

(And the audience stands up to Cheer)


Well now...That was inspiring wasn't it?

You can always depend on me to add hearts and flowers
to any situation at hand....

(cut to recipe...)

And now for an old fashioned, easy, and sumptuous cake for all.

Served plain or enhanced with fruit and whipped cream, or adorned
with a scoop of your favorite vanilla ice cream, you just can't lose

(I'm an "eat it plain person, myself" or MAYBE with a scoop of Blue Bell)

I was inspired to post this because it is the week of July 4th, but even
more so, because it is baked differently than other cakes.

It's quite Southern, lighter than most pound cakes, (due to the shortening),
and is a recipe that James Villas acquired from a very old Southern Lady,
who told him that the recipe had been in her family for generations.

It's unusual because unlike most cakes, it starts in a COLD OVEN!

Follow the recipe to a "T", and it will turn out beautifully every time....

(I always suggest getting an oven thermometer to make sure that your oven
is the right temperature...Mine was 25 degrees off...Always a good idea to do
if you decide to BAKE anything....)

"Cold Oven Pound Cake"

3 cups sugar

2 cups butter, softened

8 Tablespoon vegetable shortening

5 large eggs

3 cups all purpose flour

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon lemon juice

Grease a 10 inch tube pan with some butter, and set aside.

In a large mixing bowl, cream together the sugar, butter, and shortening.

Add eggs, one at a time, beating until well blended

Alternately, add the flour and milk, and beat until the batter is smooth.

Add the two extracts and the lemon juice and mix until well blended.

Scrape the batter into the prepared pan, and place in the center of the oven.

Heat the oven to 325 degrees F, and bake until a cake tester or knife blade, inserted

into the center, comes out clean.

This should take about 1 1/2 hours.

Turn the cake out on a rack, and let cool completely.

10-12 servings