Several weeks have past since I have written something to you. I feel this is due to the lack of my lack of artistic ability and forgetfulness of my camera. My cooking has not ceased, but my posts are few and far between. I hope you will not be upset, but my posts will probably not be including as many pictures in the future. Possibly I will be able to find someone who can photograph my creations, and all will be as it should. But for now, the lack of photos will not prevent my discussion about food. Hopefully this will not hinder you coming to the site and sharing your thoughts on food.
Right now I am drinking a fresh cup of Earl Grey and eating a Scottish scone with lemon and ginger. The recipe is featured here and in A Homemade Life. If you have not read A Homemade Life, I urge you to take some time and sip a cup of tea with this in your hand. The book is a lovely collection of recipes.
This past weekend, we visited Tony’s Georgia family. We all gathered down in Orlando, Florida and entertaining ourselves at Universal Studios. I had a wonderful time and enjoyed catching up with everyone. As traditional at family reunions, food is an important component, and being myself, I wanted to contribute. Tony suggested his mother’s pound cake. He always raves and raves about this beautiful, dense, lovely cake that his mother makes on occasion when she visits. And being a good wife, I looked up the recipe and whipped it up in no time. The recipe was quite simple really; however, his mother posted a comparison of this cake to a woman, not always turn out and in very fickle. This I thought was advise for other bakers. I felt that I had done everything right; I even left the eggs and butter out at room temperature for two hours. Something that is rarely done, I am sorry to say. So I poured it into two loaf pans, having the logic that this was the same as a bundt pan. Boy was I ever wrong. The cake began pouring over the sides like a volcano. Then when I attempted to place the pans under a rimmed cookie sheet (yes another baker concept I forget), the cake continued poured over the sides. My house smelled like burnt cake. Tony has yelling at the cake, telling it to behave; I was trying desperately with a spatula I hate, to scrap the batter off the bottom of the oven as well as the coils. Commotion was everywhere. After we toke the cake out (it did come out clean of the pans, thankfully), we discovered that the cakes had inherited the burnt taste as well s a slightly over-cooked quality. Friends, this is not an experience I am proud of my cooking; however, the cake was an edible topping for chocolate gelato and vanilla ice cream.
I decided not to take the cake to the reunion and just forget about the whole experience. Then, after breakfast one morning with the whole family, Tony’s grandmother, Granmommy, offered her pound cake to the family. All the men jumped up and grabbed a piece stating it was their ultimate favorite cake. I glanced over to Tony, and he was devouring it. The cake was fabulous; it was sweet and dense without being heavy. And the vanilla was the best hint I have tasted. While I finished my piece, I relayed my story of the cake to Granmommy, stating that my cake became a volcano. She laughed and stated that her cake we were eating did not come out of the pan easily. Then Tony’s grandfather, Grandaddy, piped up with his tragic story of pound cake. The newest member of the family, Tony’s aunt, had baked the pound cake, brought it to another family gathering. Afterwards Grandaddy went into the kitchen wanting a piece only to discover she had taken home the leftovers. Needless to say Granddaddy will not let her forget that she toke away his cake. I guess once pound cake enters a Segars household, the men will always have claim to the leftovers. 🙂
The Segars Pound Cake
Slightly Adapted from Kay Segars
3 cups sugar
1 cup Crisco
6 eggs, at room temperature
1 cup sour cream
3 cups Cake flour
¼ teaspoon baking soda
1 teaspoon vanilla
Preheat the oven to 325 degrees and prepare a bundt cake pan. Sift the flour and baking soda together. Cream the sugar and Crisco together. Add the sour cream and vanilla. Then alternating, add the eggs and flour mixture. Cook for 1 hour and 15 minutes. Cool on a cooling rack in the pan for about 10 minutes, then invert the cake onto the cooking rack and cool completely. Serve with ice cream, whipped cream, or any type of sauce.
Make 1 Bundt cake