I love bundt/pound cakes. They are reasonably fast to put together and are so easy to both transport and serve. Since they are either not iced or simply glazed/drizzled on, you don't have to worry about messing them up in transport. Anyone can slice and serve them without making a mess. Plus, you can freeze them! I have customers who will bake a cake and freeze it whole, in parts, or in pieces. Just make sure you wrap your cake up well and then put it in a freezer bag or container.
My NordicWare pans are some of my favorites. They are incredibly sturdy and have such beautiful designs. I absolutely do not "need" another one, but they are so pretty!
It can be intimidating to think about using some of the more intricate pans. After all, no one wants half of the cake left in the pan. There is an easy solution for that - Baker's Joy. I am not normally wed to name brands. However, in this case, "Elmer's Baking Spray" won't work. Believe me, I have tried. The results were not pretty.
When you prep your pan, spray the Baker's Joy all over it. Then, take a pastry brush and make sure the spray is in all of the nooks and crannies. The last time I baked a cake, it came out of the pan so fast that it slid off of the plate! Once I have taken the cake out, I run water in the pan and let it soak for a bit. Then, I use the NordicWare cleaning tool with a brush on one end and a pick on the other to make sure everything is cleaned out.
This is my absolutely favorite pound cake recipe. Ever time I make it, I get rave reviews. It is from Southern Sideboard, which was put out by the Junior League of Jackson, Mississippi. It is no longer in print, but you might be able to find a copy on eBay or Etsy. I got my copy in 1980. We had gone to Ruston, Louisiana for my grandmother's funeral. My cousin, Little Mary Holt had used the cookbook for several wonderful dishes. I was delighted when she sent me a copy, suitable inscribed "from your crazy Louisiana cousin."
Selma's Virginia Pound Cake
Note: This is a cold oven pound cake. Do not turn on your oven until you put the cake in. Perfect for those of us who can never remember to preheat the oven!
1.5 c. butter, softened
3 c. granulated sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. baking powder
Cream together butter and sugar until perfectly smooth about 10 minutes. Add eggs one at a time, beating well after each addition. Alternately add the cake flour and the mild, beginning and ending with the flour. Add the extracts. Add baking powder last.
Spray your pan with Baker's Joy and use a pastry brush to make sure you get all of the nooks and crannies. Pour cake batter into pans and place in a cold oven. Turn temperature 350 F and bake for 1 hour and 15 minutes. Use a cake tester to check for doneness. Every oven is different, so don't rely on baking time alone. If mine is not quite done, I add 8 minutes and check again.
Let the cake cool for about 10 minutes and then take it out of the pan.
This cake is also a great base for a lemon poppyseed cake. Substiture lemon extract for the vanilla and almond. Start with a teaspoon and then do a taste test. I normally use about 1/3 cup of poppyseeds.
I'll be baking both of these for the demo on Saturday, March 8. Come see us from 11-3 and try them out!
Victoria
