page ������ ������������ SHH...H �������� ���������������� ������������������ �� �������� ���� ������ ������������������������������������������������������������������ than the taste of a rich buttery pound cake? Well, maybe one thing can make it a little better and that is to add some fresh strawberries to the side and you have perfection!! If you are a baker you know that the perfect pound cake is difficult to bake, and the perfect recipe is even more difficult to find. I have been baking since I was a teenager and have baked a lot of pound cakes. It seems I have been on a search since my teenage years for that perfect recipe. My son Christopher and I were riding down the road last week talking about pound cakes and the technique to the perfect pound cake. He said, "when I was little I remember coming in the door one day slamming it behind me and you yelling, 'I have a cake in the oven' and I was thinking..........okay??? You would always tell me to tiptoe too and I just didn't understand." I proceed to tell him how temperamental a pound cake is and how it can even tell if the humidity is high. A washing machine, a slammed door or even walking across a room can suck the air out of the pound cake and there it is...........your cake has fallen!! A few tips if you have not been baking for a long time for the perfect pound cake. You must always measure accurately. Have your eggs and butter at room temperature. To cream your butter, it will take beating it on medium for at least 7 minutes if not more. You must be patient. When you add your sugar then you must be patient enough to get it fluffy which can be another 5 minutes. Your flour must be mixed until well blended but when you get to the addition of the eggs you don't beat as long because at this point you can overbeat your batter. These steps are important because you are whipping air into your batter so that the cake will rise properly. I also find that using off brand sugar and flour is not a good idea. Don't buy the cheapest but buy a quality ingredient because your cake is only as good as what you put in it. Always preheat your oven as the recipe recommends. Tap your cake pan on the counter before placing in the oven to get rid of air bubbles. Then you gently place your cake in the center of the oven. Now comes the hard part, when cooking time is close say 10 minutes left, gently open the oven and check the cake. There should be absolutely NO PEEKING before the remaining 10 minutes. If it does not appear done gently close the door. If you slam the oven door YOUR CAKE WILL FALL. You can test your cake with a toothpick to see if it is done. However, with the recipe I am sharing with you my toothpick is always very moist because the cake is so moist. When your cake is done check your recipe and it will tell you how long for it to remain in the pan. Now since you have all that info I want to share with you what I discovered last year as the PERFECT pound cake recipe. It turns out perfect every single time I have baked it. 48
20077CM
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