Recipe for old fasioned cold oven pound cake from my 98 yr old best friend,Connie

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Rum

Today I made one with Butter Rum extract and a Rum flavored icing.We have a local health food store and restaurant called "Nature's Table"where I buy goat's milk and unbleached flour.I took a few slices to the owner,Susan and walked across the street to get bills for $500 worth of quarters from the Laundromat we own and operate.Before I finished crossing the street,Sue ran out saying "Fabulous Chuck!"and she wants me to sell it there by the slice as well as whole cakes.So,today, I am making four. Two whole ones and two I'll cut up.Whole cakes will sell for $12.Slices sell for $2.She gets 20%of the profit.She is already selling our home grown vegetables from our 1 acre garden and fast!Next Friday,Nature's Table has live entertainment and almost everybody goes to have a great time.I'm glad we have resources like NT where I can go for a great meal and meet nice folks.Lots of them know me from coming to get propane and are glad I participate in trying to help in saving our environment.Sue bought a Crosley (FRIGIDAIRE Affinity) set from us for NT's linnens and table cloths.She told me,after using them a few months,that she now brings her wash in from home to wash at her store.When she noticed how much cleaner her table cloths and aprons were getting,she brought a load of clean towels from home and was amazed to see how dirty they still were.She then bought a nice gas commercial Vulcan Hart 48"8 burner two oven range I got from a commercial Swiss laundry owner to cover a bad check he wrote for 8 22 gallon tanks of propane.That was almost $2000.The range was built in 2006 and just needed a good scrubbing and we sandblasted the grates and burners,replaced the oven door springs and reset the thermostats on the ovens.I sold it to Sue for $4500.She loves it and I gave her VH's toll free number in Dundalk,MD.She is ordering two new racks so she can bake more than now because currently each oven has only one rack.
 
Just a baking hint

Someone may have already said this, but when baking cakes it is always best to let your butter and eggs (and any other refrigerated items, i.e sour cream, buttermilk) to get to room temperature before starting to mix your cake. The ingredients mix together much better. If you drop cold milk on room temperature butter, it gets firm again and will not blend as well.
 

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