Poundwise and Penny Foolish

[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