Monday, June 4, 2007
Strawberries = Pound Cake
Last week I went to a nearby produce stand and picked up some local strawberries. I like picking them, but I always pick too many and never know what to do with them all. So I just bought a box and instantly thought how yummy they would be on pound cake. I made the pound cake last night. The recipe is from a cookbook called "I Just Quit Stirrin' When the Tastin's Good." The author of the cookbook was a cook at The Chalfonte Hotel in Cape May, New Jersey. We would vacation there a lot when I was younger and the food is typical southern style...DELISH!
Anyway, I made the pound cake in this Nordic Ware flower pan I received as a shower gift. I had used it once before, but it was really hard to get the cake out of the pan, because of the detail. This time I used the Crisco No-Stick Flour Spray...and that was the ticket. It came out perfectly.
After dinner, I cut the strawberries up and mashed them and added a little sugar. I served the pound cake with strawberries and vanilla ice cream. It was so good...this is making me hungry, so I am going to go slice up a piece for Jeffrey and I. Enjoy!
Check out the Nordic Ware website...there is a great segment on the 60th Anniversary and the co-founder Dotty Dalquist's visit on the Martha Stewart Show...plus lots of great recipes for bundt pans.
3 c. sugar
2 sticks of butter
1/2 c. Crisco
3 c. flour
1 t. salt
1 c. milk
1 t. vanilla
Cream butter and crisco in a mixer. Add the sugar and blend well.
Add one egg at a time into mixer and mix well.
Combine flour and salt in a bowl and alternate with milk into blender.
Pour into 2 loaf pans or one bundt ban. Bake 1 1/2 hours at 325 degrees....
DO NOT PREHEAT OVEN!!!!!!