Cooking with that old time long lost recipe
There’s just something about Fine Cooking. It draws me into its pages and makes me want to cook whatever they’re cooking, even simple things like poundcake. There was a full article dedicated to the hows and whys of poundcake this month. Yes, poundcake. How often do you think about poundcake? Or do you have a strong urge to make poundcake? Even if you have a strong urge to eat poundcake, there’s a good chance you might just buy a Sara Lee poundcake, or one from your local grocery store’s bakery. Maybe you just want a surface for a spoonful of strawberry love. Or maybe you are just going to cube it up and put it in a trifle. Or, maybe, just maybe, you want to pour pink fondant over it and turn it into an edible bar of soap. (It happens.)
But no. I had none of those specific plans. I just wanted that poundcake.
I read the article, and the companion article about loaf pans and the relative pros & cons of each type. I used my one loafpan that had the specific dimensions called for – my Pyrex loaf pan. The article said it may cook a little unevenly, so I decided to start checking it early.
I got out my toothpicks. I stabbed that sucker like a pincushion, everywhere but the crack, as instructed. It came out clean. I set it on my rack to cool. It smelled awesome. I waited.
It cooled a bit, I ran a knife around the edge, and turned it out of the pan and onto my rack, intending to flip it right back over to continuing cooling right on the rack. But, wait!!!
What is that yellow goo on my counter??
That would be cake batter. Oozing from the crack in the top of the cake. Stinkin’ lying toothpick!!!! At least the whole cake didn’t fall apart. I had that going for me.
So, I did the same thing I attempted long ago with the apple bread. I put the cake back in the pan and put it back in the oven for 20 minutes. Before I removed it, I stuck the lying liar toothpick right into the crack. It came out with just a few moist crumbs.
It cooled. I waited. I could wait no more. I sliced a thin slice off the end.
HOLY WOW! Poundcake!! Who knew?? It was crazy delicious. Buttery, rich and not too sweet. The texture was not heavy or dense, but not insubstantial either. And yes, I still had some of those summer strawberries in the freezer so I served some up with strawberries too, although it really didn’t need it.
Although, if you look really close at the top center of this cake…
…you can see where it is a little bit gummy and just not quite right. Ooops. A little strawberry spooned over a slice and nobody will ever notice right?
And the moral of the story? Don’t be so dang sure about that toothpick. But do be sure about poundcake.