Sunday, November 16, 2008

Pound Cakes for Roxanna

So I belong to a group of ladies who read and study Christian books. I say belong because the definition of belong is~to be properly or suitably placed or situated~and that is what this group of women are to me. We are suitably placed together as women seeking to know ourselves better in Christ. Anyways, I didn't mean to get all theological on you. There is a lovely lady who loves pound cake and I have told her I would bake her one for the holidays. So this is my attempt to find the best one. The first one is a blueberry one as I still have some from when we picked them this summer. The next one will be an old fashioned pound cake. We meet this Tuesday night. My plan is to have 1/2 of each to take so they can all try them. If my plan is thwarted I will at least let you know how they are. I do have 3 boys and it really depends on how hungry they get.

*** Update~ I didn't like either of these recipes, sorry.

Blueberry Pound Cake
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
12 oz vanilla yogurt
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
½ cup canola oil
Preheat oven to 350 degrees. Grease and flour a loaf pan.Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat.
Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool.

Old Fashioned Pound Cake
1 lb butter (2 cups)
1 lb sugar (2 1/4 cups)
9 eggs
4 cups sifted cake flour
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1Cream butter and sugar until very light and creamy.
2Beat in eggs, one at a time, beating well after each.
3Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
4Add lemon rind and juice.
5Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
6Frost or glaze, or leave plain.
7*If wanting to make a half a recipe, use 5 eggs.