A strawberry recipe is the perfect reason to return to blogging.
With berry season still some weeks away, I might have jumped the gun here – but this is the sort of thing weekends are made for.
Here’s a recipe to take things back to my church cookbook roots. Pretty much a guaranteed winner at county fairs everywhere, pound cakes are one of those dessert staples I grew up on – seems like there was always a pound cake of some sort hanging out in the kitchen. My mom would make different kinds, and I’m sure there are as many kinds of pound cake as there are county fairs across the land. Here is a good, basic recipe which can be added to or enhanced with other flavors to suit what you would like – it’s guaranteed to win the blue ribbon . . .
I am not a fan of red velvet cake. Let’s face it – red velvet cake is nothing more than chocolate cake with red food coloring. Nothing more to it than that. While a rich chocolate cake happens to be my favorite cake – dressing it up with food coloring and pretending it’s something else entirely doesn’t make much sense to me. But – as I learned with my carrot cake post, I shouldn’t assume everyone has the same taste as me when it comes to cakes. I learned from that post that lots of people don’t like (gasp!) carrot cake.
With all this in mind – this recipe claims to be from the original, famous Waldorf=Astoria hotel in New York City. And it is one of the best – if not THE best cake I’ve ever made. Hands down. No lie.
Yep – you read that right. This cake has so many delicious flavors all mixed in together, it’ll make your head spin. I wanted to take advantage of some peaches here at the end of the season and this was a great way to do it. It took a good deal of time and required a few more steps, but this was totally worth it – and I will be making this again for other folks. To paraphrase the illustrious Elaine Benes -“It’s real and it’s spectacular”.
So I was talking to my mom awhile back, catching up on gossip back home – somehow it turned to cakes and she asked if I had a good recipe for pistachio cake. I told her I did not, but that I would look around and see what I could come up with. Pistachio cake is something that has never really been on my radar. I know it’s popular and lot of people love it (with good reason). I kind of remember it from growing up – seeing it every now and then at church socials and things like that, but it’s never been something I had much of an opinion on. Kind of like someone’s little sister that I grew up with but never got to know. Always quiet – but always there, looking at me. Always hiding something. Little freak.
Carrot cake is, quite possibly, the perfect cake. Who doesn’t like carrot cake?? If you don’t like carrot cake, then there’s something wrong with you and I don’t want anything to do with you (just kidding . . . sort of). I’m personally a big fan of carrot cake. I will admit it’s not my all-time favorite cake, but I do love it and it’s in my top 3, for sure. But if you flat out don’t like carrot cake? Weirdo.
I’ll also say that a carrot cake is really perfect in its own way. First, it’s cake. That’s pretty much enough right there – but with the cinnamon spicy-ness and the cream cheese frosting – it kind of takes it to a whole other level. If you go to a birthday party and the cake ends up being a carrot cake, everyone is all “Ohhh, carrot cake – YUM!” Right?? It’s like the universal crowd pleaser of cakes.