I will admit it. I giggle when people pass gas, make jokes about passing gas or mention the ‘f’ word that deals with passing gas. I do the same for burps too. It’s the inner Dudette in me.
The outer Dudette is a master at bodily functions. Should you ever meet her in person, please understand that I am not the one teaching her to belch the alphabet. In fact, one of my hardest jobs as a parent is to keep a stoic visage in the face of a five-minute lower-body sound-barrier-piercing rumble during a tender moment in The Princess Bride.
So, I attempt to sidetrack her un-ladylike snicker-causing behavior. One way I do that is by getting her to come up with reasons for foods being named what they are.
Why are eggplants named eggplants if they don’t grow eggs? Were pineapples made from a pine tree that got too close to an apple tree? Are mushrooms named so because they live in rooms and are mushy?
Is pound cake named pound cake because Mommy gains 5 pounds every time she eats a slice?
Boy, I wish the answer to that one was no.
The Process
If you’re at all new to making pound cakes, this is the perfect one to try. As with most, the wet ingredients are mixed in one bowl and the dry in another. Then, the wet is dumped into the dry and they get stirred together, poured into the pan and shoved in the oven.
The recipe says to bake the cake for 45 minutes, tent it with foil, then continue for another 26 to 30 minutes. I found that mine was perfectly baked after 25 minutes post-tenting. It might be good to start checking from that point so it doesn’t get overcooked.
The Verdict
I was a bit afraid that this would be too heavy on the cinnamon, simply because the name is in the title. Once I saw there was only a half teaspoon, I was encouraged, and after one nibble, I was sold. ‘Cinnamon-scented’ is a very appropriate definition. The cinnamon taste is there, but not overpoweringly so, and doesn’t get lost by any other flavor since there’s no vanilla added. I found it to be outstanding.
The cake itself is tender, moist and very light. It is a pound cake, but definitely not the heavy, dense kind. It’s delicious.
What I’d Do Different Next Time
Not a thing.
- 1 cup butter, softened
- 1¼ cups firmly packed brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup milk
- Preheat oven to 325º. Spray a 9-inch loaf pan with nonstick baking spray with flour. Line bottom of pan with parchment paper, then spray again with baking spray.
- In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour and next 3 ingredients; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined. Spoon into prepared pan.
- Bake for 45 minutes, and loosely tent with aluminum foil. Bake 26 to 30 minutes longer or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack.
The post Cinnamon-Scented Pound Cake from Home Cooking with Paula Deen Magazine, Winter 2013 appeared first on Taking On Magazines One Recipe at a Time.
