I made 2 bundt cakes. One for my family and one to give away. Each cake called for 6 eggs so I needed ONE DOZEN to make these 2 cakes! That's a lot of eggs!
Sunday, June 7, 2009
Whipping cream poundcake
I had a quart of heavy whipping cream to use. It was a good deal at Safeway so I bought it thinking that I would bake something different and creative. Well, I couldn't think of anything to bake that would freeze well or keep longer than a couple of days. Plus, I just was not feeling very creative. So I came across my whipping cream pound cake recipe. I found this recipe a few years back on allrecipes.com. I've made it before and it's an excellent way to use up some heavy cream. It's easy to put together and tasty. You can flavor it in so many different ways. I used some ordinary vanilla with a big splash of almond. I get kind of nervous making poundcake in a bundt pan. Do you know what I mean? I have the most difficult time telling whether the cake is done or not. It can so easily get dried out but I've also pulled a poundcake out of the oven and it may appear done but the inside is still batter. I don't have problems with poundcake in loaf pans - just bundt pans. Mine never seem to bake evenly. But anyway, this one turned out just ok. I don't know, there was something a little.....greasy about it. I didn't use cake flour like the recipe called for (all I had was all-purpose flour) but I followed the rest of the directions exactly. Yeah, it seemed a bit greasy. It's wonderful and has great flavor but the texture is a bit lacking this time. Isn't it funny how you can follow the same recipe 10 times in a row and each time it turns out a bit different? I glazed my poundcake with a simple powdered sugar, milk, vanilla glaze.