On a lighter note…
I made a cake from scratch over the weekend, a real feat for
me. Bob found the recipe on the Internet; anything with raspberries catches his
eye. It required cake flour and key limes, so we trotted off to the grocery
store to gather the necessary ingredients. We had to purchase a Bundt pan,
although I am sure we have one somewhere in the house. I chose the $3.68 pan
instead of the $27.00 model. I prayed the cake wouldn’t stick, because then I
would have to make the whole thing into a bowl of crumbs with raspberry sauce.
Surprisingly, the key limes were very reasonable. I cut them
in half, all 20 of them, and Bob squeezed the juice into a bowl. The prelude to
the recipe stated that the key lime juice, as opposed to lime juice, made all
the difference in the world.
To me all-purpose flour would have been fine, but we opted
to follow the recipe exactly and purchased the required cake flour. When I came
home I looked up the difference. Cake flour has less gluten, which affects the “crumb”
of the cake – the texture…you learn something every day.
I did screw-up the butter content. It called for 18
tablespoons. My quick conversion had me dump three sticks of butter (no
calories there) into the bowl with 8 ounces of cream cheese (no calories there)
and three cups of sugar (no calories there). That was six tablespoons of
overkill. All ingredients were to be at room temperature and I made sure this
was the case.
After I popped the pan in the oven, I made the glaze and then
the sauce. Bob ran the sauce through a sieve to eliminate the seeds. Eighty
minutes later the cake was golden brown and slipped out of the pan with ease -
yeah. I glazed it with a brush and we were set to go.
The dessert was a big hit and I discovered just why it is
called pound cake. There are 3,500 calories in a pound and I’ll bet I have
added several pounds to my frame from eating that cake. It was worth it. It was
delicious! The recipe can be found at the link to follow.