Golden Vanilla Pound Cake with Fresh Strawberries

There's a danger of not posting recipe soon enough.  One, the season may have passed and that strawberry post is becoming old story when everyone has moved on to apple.  Second, I tend to forget where I get the recipe.  A pound cake recipe could come from fifty different books or one hundred Pinterest ideas.

This forgetting business is scary because as I'm growing older, it seems like one brain cell fades away everytime I'm idling.  Retracing steps has become a bit harder, a tad slower.  That's why I like it when everything is put back in place in the house because then I don't have to worry of not finding it in its usual place.  And it helps to put a bookmark in the book so I can retrace where I get the recipe :)

This is a very simple recipe of a pound cake.  The idea of eating fresh strawberries, pound cake, and whipped cream is one the reasons I bake.  I love the idea of brushing the top of the cake with sugar mixture; it adds sweet crunchiness to the tender crumbs of the cake.  Another way to eat this is to cube the cake and make a parfait consisting of ice cream, whipped cream, and chopped strawberries.

Local strawberries is a distant memory now but surely that will be replaced with different berries or even peaches.  Yes, I can't wait for peach season!

 Golden Vanilla Pound Cake With Fresh Strawberries

Yield 9" loaf cake, 18 servings

For the cake:
3/4 cup unsalted butter, at room temperature
3-ounce package cream cheese, at room temperature
3/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
3 tablespoons milk
1 3/4 cups + 2 tablespoons unbleached all-purpose flour

For the topping:
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water

Whipped cream
Fresh sliced strawberries



Preheat the oven to 350˚ F.  Lightly grease a 9" x 5" x 2 3/4" loaf pan.

In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.

Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy.  After you've added the final egg, beat at high speed for 3 minutes.  Once all the eggs are added, stir in the milk.

Sprinkle the flour gradually, with the mixer going at low speed.  Mix just until combined.  The batter will be smooth and thick, but still pourable.  Pour and scrape the batter into the prepared pan.

To make the topping, combine the sugar, vanilla, and water.  Stir until the mixture is syrupy.  At first, it'll seem very stiff, but will become "drizzlable" as you stir.  Set the topping aside.

Set the cake on a baking sheet for easiest handling.  Bake it for 55 minutes.

Remove the cake from the oven, and brush/drizzle with the sugar mixture.  Return the cake to the oven for an additional 15 to 20 minutes.  Remove the cake from the oven, and set it on a rack.  Insert a toothpick into the center; it should come out clean.  The very top, right under the crust, will still be kind of soggy; don't worry about it.

After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.

Eat with whipped cream and sliced fresh strawberries.


Source:  adapted from The King Arthur Flour

Spiced Eggnog Pound Cake with Toasted Walnuts

Friday is my favorite day of the week because it's the start of my resting period and also, when baking time begins.  Actually, baking time can be anytime between Friday and Sunday, I welcome it because it's such a stress reliever for me.  I do like to get my hands dirty with flour and butter and I let my mind wanders when I'm baking.  But, often times I don't get that time when my schedule is full.  That's when I start to long for it and am looking forward to saying no to anything that comes in my way so I can plan a leisurely baking day.

I finally had a chance to do some baking a couple of weeks ago.  I've been browsing recipes to see what kind of dessert I would bake, and this pound cake recipe caught my eyes.  I've always loved buttery and tender texture of pound cake even if it's as simple as this one.  With holiday season approaching, the eggnog flavor with cinnamon, cloves, allspice, and nutmeg is a welcoming scent to the house.  The thought of a warm and comforting slice of cake to be enjoyed on a blustery day was my idea of staying home for the whole weekend. 

Spiced Eggnog Pound Cake with Toasted Walnuts

Yields: 16 servings

1 cup (2 sticks) unsalted butter, at room temperature

3 cups granulated sugar

6 large eggs

3 cups sifted cake flour

¾ teaspoon baking powder

½ teaspoon salt

1 cup refrigerated eggnog

2 teaspoons vanilla extract

2 tablespoons brandy (optional)

1 teaspoon ground cinnamon

¾ teaspoon freshly grated nutmeg

½ teaspoon ground allspice

¼ teaspoon ground cloves

1 cup chopped walnuts, toasted

1 cup sifted powdered sugar

2 tablespoons plus 1 teaspoon whipping cream

Generously grease and flour a 12-cup Bundt pan; set aside.  Preheat oven to 350F.

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add granulated sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt.  Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla and, if desired, brandy.  Stir toasted walnuts evenly in the batter.

Pour half of batter into prepared pan.  Stir cinnamon and next 3 ingredients into remaining batter.  Spoon spice batter over plain batter.  Swirl batters together, using a knife.

Bake at 350F for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes.  Remove from pan; cool on wire rack.

Place cake on a cake plate.  Combine powdered sugar and whipping cream, stirring until smooth.  Drizzle glaze over cake.

Source:  Christmas with Southern Living, June 2005

Ricotta Fruitcake

Christmas is in a few days and as a tradition I've always baked a variety of sweets during this festive month.  I've baked my cookies which are consumed daily by my family members, and I've also baked fruitcakes.  There's people who don't like fruitcakes but there's a few who likes them and that includes me and my family.  For me, fruitcake is like a cake with lots of fruits and nuts in them with a healthy dose of liquor.  Now, how good a fruitcake is, I conclude, depends on the recipe and who's making it :)

This particular recipe has a ricotta cheese pound cake as the base.  The cake itself is already flavorful and moist, so adding fruits and nuts is actually enhancing those qualities.  I agree that a lot of fruitcake is hard and could be dry at times; I don't quite like that in my fruitcake either.  And believe me, once this cake is made, it will never be kept for a long time and passed down to other people!  Quite the contrary, the cake has disappeared slice by slice before Christmas has even come.

Ricotta Fruitcake

Makes 4 loaves (about 8 servings per loaf)



1 cup chopped candied pineapple

1 cup golden raisins

1 cup coarsely chopped pecans

1/3 cup dark rum

1 recipe Ricotta Cheese Pound Cake

2/3 cup unsweetened shredded coconut or sweetened flaked coconut

2 tablespoons unbleached flour



At least an hour before baking, preferably longer, combine the candied pineapple, raisins, pecans, and rum in a mixing bowl.  Stir, then cover, periodically stirring to saturate the mixture thoroughly.  In the meantime butter 4 3 3/4-x 7 3/4-inch loaf pans and line them with buttered wax paper, buttered side out, letting the paper come over the edge by about an inch so you can pull the cakes out easily later.  Set aside.  When you start to prepare the cake, preheat the oven to 350F.

Prepare the cake as usual.  Mix the coconut with the dried fruit and rum, then mix in the 2 tablespoons flour.  Fold the fruit mixture into the batter, then divide the batter evenly among the pans.  Bake for 50 to 60 minutes, until a tester inserted in the center comes out clean.  Cool the cakes in the pans on a rack for 10 minutes, then lift them out by the wax paper.  Cool for another 30 minutes, then carefully peel off wax paper.  As soon as the cakes no longer feel warm, wrap them in plastic wrap and overwrap in foil.  Store in a cool location in an airtight container.

Ricotta Cheese Pound Cake--adapted for the fruitcake

Makes 1 large cake



1 cup unsalted butter, softened

2 cups packed light brown sugar

6 large eggs, at room temperature

2 teaspoons vanilla extract

Finely grated zest of 2 lemons

2 cups unbleached flour

2 cups whole wheat pastry flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground ginger

1 3/4 cups milk or light cream

1 cup ricotta cheese



In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla and lemon zest.

Sift the flours, baking powder, salt, and ginger into another bowl, adding any pieces of bran that remain in the sifter; set aside.  Puree the milk or cream and the ricotta cheese in a blender.

Stir the dry ingredients into the creamed mixture alternately with the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients.  Proceed with the making of the fruitcakes as described above.



Source:  Country Baking by Ken Haedrich

Caramelized Plum and Rosemary Polenta Pound Cake

I've always loved Italian plums ever since I ate a handful of them off of someone's homegrown tree.  They were ripe on the tree and that's when it's the best time to eat them.  I plucked one and bit into it, instantly I love how firm and sweet was the flesh.  Since then I'm always on the lookout for good Italian plum.  I found that those are sold in regular store are inferior to any homegrown plums.

Then while waiting for a plum fairy to come my way, I was given a surplus of Italian plums near the end of summer by one of my dearest friends, and to my joy, they're from homegrown tree.  What a blessing...  I said yes right away not realizing that one couldn't eat all 15 pounds of plums at one time.  I ended up freezing some of them and from a few, I made into this cake.  The cake was a wonderful juxtaposition of tender and crunchy texture of cornmeal, sweet and tart of plums.  The only thing I made different was the size of the pan, otherwise the recipe stayed the same.

Caramelized Plum and Rosemary Polenta Pound Cake

Serves 8-10



½ pound unsalted butter at room temperature, plus more for buttering loaf pan

1½ cups all-purpose flour

1 tablespoon baking powder

1 cup yellow cornmeal

½ teaspoon salt

2 tablespoons finely minced fresh rosemary

Zest of 1 lemon

1 cup sugar

3 eggs, at room temperature

2 tablespoons cognac (or any brandy)



Prepared plums (recipe below)



Butter a 5½x10-inch loaf pan. Line the bottom with parchment paper. Butter paper. Set pan aside.

Preheat oven to 350 degrees.

Sift together flour, baking powder, cornmeal and salt.

Cream together butter, rosemary, lemon zest and sugar until very light and fluffy.

Add eggs to butter mixture, one at a time, beating well after each addition.

Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute one-quarter of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little.

Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cake should be nicely brown, pulling away from the edges of the pan and not too dry. Cool in pan for 10 minutes, then invert cake onto your hand or a rack and quickly re-invert it onto another rack.

Serve warm or at room temperature. (The cake is also delicious sliced and toasted.)

Prepared Plums

6 large plums, pitted and cut into 6-8 wedges each

1/3 cup sugar

Pinch of salt

1 teaspoon finely grated lemon zest

1 teaspoon finely minced fresh rosemary

2 tablespoons cognac (or rum or any brandy)

In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart, about 10 minutes. Remove from heat. Add cognac.



Source:  The Wall Street Journal, Food & Drink, by Gail Monaghan