Poundwise and Penny Foolish

[brettsomers]

sucking lemons

i think its supposed to lessen the naso-labial fold/depression/crease, one of the sure signs of a no longer youthful face. kelly, your saucy comments suggest youre itching from a spanking by Aunt Prudence?

 

[mixfinder]

Mercy!

Spankings just don't do it for me. My mouth is rough but the rest of my psyche is tender.
Kelly

 

[tlee618]

Hi Kelly, Your cake sure looked good. Like Kim I would really appreciate it if you posted the recipe for the coconut pound cake. Thanks, Terry

 

[toggleswitch]

Te he he he he.

What would I do without my BEST girlfriends from this site?

 

[mixfinder]

Coconnutty!

Coconut Macaroon Poundcake

6 eggs separated
1c butter
1/2c shortening
3c sugar separated
1/2t almond extract
1/2t coconut ectract
3c cake flour
1t salt
1c coconut milk (unsweetened)
2 cups fresh or canned grated coconut

Cream egg yolks with butter and shortening and gradually beat in 2c of the sugar. Add extracts. Alternately add dry ingredients with milk, in thirds. Fold in coconut.
With clean bowl and beaters whip the egg whites and gradually add remaining 1c sugar. Whip until thick and glossy.
Mix 1/2 of the egg whites into the batter to lighten and then fold in the remaining egg whites. Pile into a greased and floured tube pan.
Bake 2 hours at 300 degrees.

Kelly

 

[appnut]

Kell, I"m not sure which is hotter--you or the cake just out of the oven.

 

[tlee618]

Kelly, Thanks so much for the recipe. I will look forward to making this!!! It sure does sound good. Thanks again. Terry

 

[scott55405]

And I think you should use Mrs. L's model 12 when making this recipe, Terry! And I know you're a teacher and I'm not supposed to be starting sentences with "and." What's a girl to do?

Coconut milk....is this in the baking aisle like evaporated milk, or refrigerated like regular milk?

 

[tlee618]

You are so right Scott, I think that this recipe will be perfect for my model 12. Seems to me that coconut milk is in the canned milk section like evaporated. I bet this cake would be good with a cup of Coffeemaster coffee. We will have to whip one of these up the next time we are in AZ. Terry

 

[appnut]

Since I can't eat coconut, and it was one of my most absolute favorite things to eat in my young life, I may have to make htis cake just so I can taste the flavor of coconut.

 

[mixfinder]

Mercy

I am just an old guy who needs to woo with vittles. You know, like an old dog with icky hair that doesn't smell so great. If you want to get petted, it is time to work on the personality!

Coconut milk is in the grocery, in the Asian or ethnic aisle. You can easily use milk, the coconut milk just gives it another layer of flavor.

Kelly

 

[veg-o-matic]

My contribution

This is a recipe from a friend of mine. Not normally a fan of poundcake, I can eat this until it's GONE!

Cold Oven Pound Cake

DO NOT preheat oven.

1 c butter
3 c sugar
5 eggs
3 c flour
1 tsp baking powder
1 c milk
1/2 c cooking oil
1 tsp vanilla
2 drops almond extract


Grease a tube pan. Cream butter and sugar. Add eggs one at a time. Add remaining ingredients. Beat well. Place in COLD oven. Bake at 325 degrees for 90 minutes. Remove immediately when done. Powdered sugar when cool.

veg

 

[appnut]

Veg, I love that recipe. I got it from The Houston Chronicle in 1970.

 

[foraloysius]

Veg sent me this recipe a while ago and I made that cake. I must say it was pretty good, but I had to get used to the amount of sugar that was in that cake. I analysed a few more pound cake recipes and came to the conclusion American poundcakes are much sweeter than the European cakes. Interesting difference.

 

[thor]

Sugar

Louis, while living in Germany more than 25 years ago my wife instantly noticed how different the sugar available over there was, compared to the sugar she was accostumed to use over here. As it seems, sugar available in Germany (at least then) was made from sweet beets, sugar in the Americas is made from sugar canes. As it seems, the former kind is much sweeter than the later one. Could this be the difference in the sugar amount used in American recipes compared to European ones?

Emilio

 

[foraloysius]

Emilio,

I have used both cane and beet sugar, but never noticed that one was so much sweeter than the other to justify the bigger amount used in pound cakes. I assume it's just a matter of taste.

Louis