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

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


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.


{January 18, 2013}   Spice nut cake

I am trying to make it a habit to post about my baking within an hour of putting them in the oven. Considering that the spice nut cake hasn’t gone in yet, I think my attempt will work.

Today my aunt went to walmart hungry and came home with 3 tubs of ice cream, an angel food cake box mix, a caramel turtle brownie mix, and a lemon bar mix. Well, I still have 2 new pans I want to try and I promised all y’all some mini bundt cakes. But angel food cake doesn’t go in mini bundt cake pans, so I had to scour the family collection of cookbooks. In the Better Homes and Gardens New Cookbook of 1982-I think- I found my recipe. I will have to look up the recipe online in order to share it with y’all, so give me an hour or two and you can make some tasty cake too.


Spice Cake


  • 1/4 cup butter
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cups buttermilk or sour milk


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8×1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).
  3. Bake for 30 to 35 minutes for the round pans, 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Fruit and Nut Spice Cake:
Prepare as above, except fold 1 cup chopped walnuts, 3/4 cup snipped dried apricots, and 1/2 cup flaked coconut into the batter.

Applesauce Spice Cake:
Prepare as above, except reduce buttermilk or sour milk to 1/4 cup and combine it with 1 cup applesauce. Alternately add this mixture and flour mixture to butter mixture.

Pumpkin Spice Cake:
Prepare as above, except reduce buttermilk or sour milk to 1 cup and combine it with 1/2 cup canned pumpkin. Alternately add this mixture and flour mixture to butter mixture.

et cetera