It's egg season for sure. Our hens are laying like crazy, as happens each year during this lovely greening season. In a few weeks the local farmers market will open and our son will sell our eggs at his grandpa's stand. But until then...I have mountains of eggs. I've been baking and baking and baking. It's nice to have things tucked away in the freezers, so we're now pretty well stocked with waffles, cakes, quick breads, etc.
What's been in my oven lately? Pound cake. What else requires so many eggs, right? Over the past few years I've baked a truckload of pound cakes. I've tried every recipe I could get my hands on. I've tried several from online sites, old and new recipe books, magazines. I've tried Martha's, Paula's and Ina's. And I have finally decided on my favorite. This one from King Arthur Flour is my cake of choice.
If you already have a pound cake recipe you love, stick with it. If you don't, try this one just to see. Here are some tips:
* Make sure you use a big enough pan. It's a pretty big cake.
* I use an electric hand mixer. I like how I have more control.
* I bake two at a time and freeze one. They freeze really well.
* Try different flavorings if you want to change up the vanilla/almond combination. I made one with almond and orange last week and it was tasty.
* Use the best ingredients available, especially eggs (here is where I am going to sound like a great big egg snob). In your baking, if you've never used fresh eggs from hens who get to run and forage as far and free as their little chicken brains tell them to, you're in for a very happy baking surprise. It makes a world of difference. If you have no idea where to find them near your home, visit Local Harvest. Make sure they are true free-ranging pastured (which is not the same as cage-free or hens that are in a fenced in area). Here's why...chickens are scratchers, foragers and rummagers by nature. When they are just kept in a fence or coop and fed feed or corn their eggs are less nutrious and less tasty (although those eggs are way better than commercially-produced eggs!!). But when they're free on the range, they get to pick and peck for bugs, seeds, grasses, worms...all that yummy stuff they love! And while I know farm fresh eggs aren't feasible for everyone all the time, they may be the perfect special touch for a holiday meal or celebration.
Okay so now it's your turn to share a favorite cake recipe...if you share a recipe with me, I'll share my eggs with you! ;)
Oh my, I am going to deviate from cake. so sorry..........but I have to share this as it came to mind from my late great friend Sharon....a southern girl.
Garlic Cheese Grits. Takes 3 lovely eggs!
6 cups water
2tsps salt 1 1/2 Cups Grits
1/2 Cup butter, cut into pieces
3 eggs, beaten
1 Pound Sharp Cheddar Cheese, grated
1 to 3 cloves Garlic. I say three!
Cayenne to taste. (or leave out is fine)
Stir grits gradually, into (6 Cups above)rapidly boiling water. When liquid is absorbed, add Eggs, Cheese, garlic and Cayenne. Mix gently and then pour it into a 2 1/2 quart casserole dish. Bake at 350 for 1 Hour and 20 minutes.Serves 8.enjoy!
Posted by: Cherie Wilson | 04 April 2011 at 19:44
So wish I lived closer because I'd love to take some fresh eggs of your hands. And enjoy your pound cake!
Posted by: amy in Texas | 04 April 2011 at 19:45
We get fresh, true free-range eggs from a friend of mine a couple of draws over. I hope hope hope to get chickens going in my own yard this late spring. But I'm afraid my dog might not be nice to them if we don't have a fence. What are your thoughts on that issue?
Oh, and I put a recipe on my blog for a cake - not a high egg count, but a great cake!
Posted by: Susan Beth | 04 April 2011 at 20:00
This is my standby pound cake recipe - never fails. I got it from my mother and I am not sure where she got it from. It was my dad's favorite. Moist and delicious.
1 cup buttermilk
1/2 teaspoon soda
3 cups flour
3 cups sugar
1 cup shortening
6 eggs, separated
2 teaspoons vanilla
Mix sugar, yolks, and shortening. Add dry ingredients and vanilla. Beat egg whites until stiff and fold into mixture. Bake in tube pan at 350 degrees for 1 hour, then at 325 degrees for 20 to 30 minutes.
Posted by: Jan Knapp | 04 April 2011 at 20:07
Put some ground espresso in that pound cake...delicious! I think I found the original recipe in a Southern Living magazine.
Posted by: Vicki | 04 April 2011 at 20:23
When it comes to pound cakes, my favorite recipe is the one below.
It is the best ever and very popular at bake sales.
http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642
Posted by: Patty | 04 April 2011 at 20:33
And you work so hard that you are able to eat these wonderful goodies! You were one of my teachers two years ago at Silver Bella. I just loved your class! I was new and you made us all feel so calm and comfortable!
Fondly,
Suz
Posted by: Katsui Jewelry | 04 April 2011 at 21:13
Your pound cakes are almost to pretty to eat!
Posted by: patti sj | 04 April 2011 at 21:39
I discovered King Arthur a few years ago ~ love their products and recipes! One of my favorite products is their cinnamon chips. I can't find them anywhere but King Arthur. Love, love, love them. My favorite pound cake recipe is the King Arthur one, too. Happy Baking!
Posted by: Patricia | 04 April 2011 at 22:12
Bread look YUMMY!!!
Will you be going to TCC this year? I have not made up my mind yet. So hard to get away when I have 5 little ones that I need to impose onto someone else.
Posted by: april | 05 April 2011 at 08:46
You are so right about the eggs. We had free range chickens of our own for years and there is nothing like them. We have since moved and cannot have them anymore, but I still buy fresh whenever I can. My absolute favorite cake recipe is one my Great Grandmother (whom I was named after) made. It is for Coconut Pound Cake.
1c butter
1/2c shortening
3c sugar
5 eggs
1c milk
1TB coconut extract
3c flour
1/2tsp baking powder
Grease pan (I always use a bundt), put into a cold oven at 325 for 1 1/2 hours and do not open door.
When finished, wrap in towel until cool.
It is so moist and even better with fresh strawberries on top!
Posted by: johnye | 05 April 2011 at 10:02
Oh, I bet almond and orange is just divine!
I think I'll be baking this weekend!
Posted by: Alisa | 05 April 2011 at 10:14
I am REALLY looking forward to trying your recipe-thanks for the inspiration, Pound Cake has ALWAYS intimidated me~
Posted by: Peggy | 05 April 2011 at 10:47
Beautiful Rebecca! I can imagine just how yummy these are!!:o) Happy week to you!
Thanks for the lovely recipe.:o)
Smiles♥
Beverly
Posted by: tea time and roses | 05 April 2011 at 14:40
Hi Rebecca!
We can get farm fresh eggs from our meat co-op in VT and boy is there a huge difference!! I'd love to be able to get the eggs without committing to the meat every 6 mos!
My fav. pound cake recipe is the King Arthur one!! I have had great success with all their recipes. Don't be intimidated by pound cake, it's actually one of the easier cakes to do!!
Posted by: Sue TR | 05 April 2011 at 16:40
Hi Rebecca,
How did you know my husband just remarked "Why haven't you made pound cake lately?" The timing of your post is a bit uncanny :) Will try the recipe you recommended...as well as some of the others shared in the replies above (thank you ♥). Unfortunately, we do not have any chickens roaming our backyard but luckily my husband has a customer who comes in his store that does!
Thank you for posting the Local Harvest link...want to share a couple other favorites...http://www.eatwild.com/ and http://www.eatwellguide.org
Once again thank you for a lovely post ♥
Nancy
Posted by: Nancy | 05 April 2011 at 17:46
Duck eggs are wonderful as well!!! Our ducks lay every single day of the year so we always have fresh eggs. The chickens are a bit spotty and they get broody-we love them anyway as they really are pets at our house (the eggs are a bonus) and they are roam where ever they desire.
Posted by: Betsy | 05 April 2011 at 18:48
my favorite cake recipe is a caramel cream cake...(very similar to an italian cream, but with caramel in between the cake layers) it is delicious. (it was one of the variations on a southern living annual Christmas "white cake" a few years ago. it's my go-to cake for special occasions...like Christmas eve and my mom's birthday!
Posted by: Kimber-Leigh | 05 April 2011 at 20:12
oops! here's the link for the recipe!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001563809
Posted by: Kimber-Leigh | 05 April 2011 at 20:13
I never tried freezing any of my breads before. The thought never occurred to me! I can't wait to bakke a couple of quick bread now and freeze one for another day. Thanks!
Posted by: Suzette | 05 April 2011 at 20:46
Try baking flan -it takes about 12 eggs ;)
Posted by: leslie | 05 April 2011 at 22:01
I emailed you my favourite recipe - it's long! You are an inspiration as always...
Posted by: Jillayne | 06 April 2011 at 21:31
I have always dreamt of having my own henhouse. I have a drawin on my table right now, it will be integrated with a green house. In the winter I can see them in the greenhouse warming themselv in the winter sun picking in the dirt and give the soil instant fertilization. /Therese
Posted by: linnea-maria | 07 April 2011 at 07:14
Yum yum yum. Pound cake is the best... This recipe looks delish!
Posted by: Jenny and Jimbob | 08 April 2011 at 13:09
Rebecca, i love how fresh it is to visit here.
The egg scenario? i miss working w/ a hygienist who used to bring us her eggs from the farm she has ~here in Northern California... and they truly stood up in the pan at attention like no other. Fresh as could be.
I enjoy a pound cake w/ a real meyer lemon zest...mmmm.Plus a tiny bit of marscapone on the side.Good to know they freeze well!For you especially w/ the harshness of Winter.How is your neighborhood art venue doing? :)Thanks again & happy Spring- c
Posted by: connie | 09 April 2011 at 02:08