Eris bakes: What could be more chaotic than a teenager in the kitchen?











{February 24, 2013}   The pound cake and it’s near disaster

A couple nights ago pound cake came up in our conversation and tonight I remembered I have three pound cake recipes. So I decided to make Southern Living’s Two Step Pound Cake from the May 2012 issue…and everything was going fine until twenty minutes into the baking process. I smelled something burning. And in our house, smelling something burning  means possible oven fire. Not fun. Even worse, the dog barks and gets skittish. So I check to make sure he’s not in the living room before racing to the kitchen to check on the cake….and guess what! The pan leaks out the bottom! And I had cake batter on the bottom of the oven. Pulled out the cake, turned off the oven, and called my aunt in to assess the damage. We waited a few minutes, had a rescue mission to Walmart for ingredients planned but we didn’t have to, we (meaning my aunt) cleaned out the oven, tried to get at the stuff the had gone between the door and the body of the oven but we could only get at it with the drawer open. Pulled that out and batter had fallen into the drawer but missed all of the pans inside. We called it clean enough to try baking the cake again.

I just put the cake back in the oven, going to have to check it in a few moments. Maybe it’ll work?

Anyway, here’s the recipe.

Two-Step Pound Cake

  • 4 cups of flour

  • 3 cups of sugar

  • 2 cups butter, softened

  • 3/4 cup milk

  • 6 eggs

  • 2 tsp vanilla extract

Preparation

Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a mixer. Beat at low speed for one minute, stopping to scrape down the sides. Beat at medium speed for 2 minutes.

Pour into a greased and floured pan and smooth the top. Bake for 1 hour and 30 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely, about 1 hour.

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