Pound Cake is Pinished

Why the "P"? My husband and I have a standing "joke", where we pronounce the "F" in "finished", as a "P", because that's how they said it in the  Gilette commericals we watched in South Korea. And, I like alliteration so pinished it is.

It took me awhile to find a pound cake recipe I wanted to try. I didn't want to make a pound cake that required anything beyond the basic ingredients because of our tight budget, so that ruled out the sour cream and lemon versions of pound cake. I'm also trying to make our milk last the rest of the week and plan on using it in a few more dishes, so I was excited when I stumbled upon a recipe that didn't use much milk, and was followed by content that suggested that milk is left out of a traditional pound cake (and baking powder). Can anyone back this up?

Anyway, I found this recipe on thefreshloaf.com and topped it off with a peanut butter glaze that I found while searching grouprecipes.com.

CAKE

 Ingredients:

1 C butter

2 C sugar
2 1/4 cups flour

1/2 tsp baking powder

1/2 tsp salt

1/4 C milk

5 eggs

1 tsp vanilla

Instructions:
1. Preheat to 300F. Greaseand flour your pan
2. Cream butter and sugar.
3. With a wooden spoon, mix in the flour baking powder and salt.

4. Add milk slowly while stirring

5. Add the eggs one at a time, and mix well with the wooden spon between each egg
6. Mix in the vanilla and pour into the pan
7. Bake for 1 hour and 15 minutes

GLAZE

Ingredients:

1/2 C PB
1/2 C Powdered sugar
3/4 cup milk
1 tsp vanilla

2 Tbsp cream cheese

Instructions:

1. Whisk together all three ingredients until the mixture is smooth and lump free.
2. Add milk by the tablespoon until it is thin enough to drizzle.
3. Drizzle over cooled cake.

The Results?

I made three mini cupcakes so that I could taste the cake and make sure it was okay for Mike to take with him to work. The rest of the pound cake batter went into a loaf pan.  I think that was my mistake. Everything but the middle of the top was done in the hour and 15 minutes. So, I turned the oven down to let the middle cook with out burning the outside. Afterwards, I read that if you bake in glass pan to adjust the temp. down by 25 degrees.

It looked a little dry on the two ends but the rest of it looked okay so I gave it  a generous amount of the glaze- which was a headache all on its own.

But, the mini cupcakes were light and fluffy and yummy, so next time I make pound cake it just might be cupcakes- which was my gut instict this time since my FREE cakepans hadn't showed up yet, but then I saw the loaf pan, and thought hey, why not. And of course my cake pans arrived this afternoon!

I used the "chunky" glaze for my cupcakes

About the glaze, I couldn't get the cream cheese  to blend into everything else, so I tried stirring the mixture over a burner on low but after 15 minutes I gave up on that and strained the cream cheese chunks out of the glaze. It tasted fine, so onto the cake it went. I recommend maybe trying to cream the pb and sugar and cream cheese together first, and then add the milk and maybe it will mix in better.

What's next? Well, I know Luisa probably has something up her sleeve that she'd like me to try, but first I'd like to make something lemony. I'm not sure what yet.  My mother in law gave me a lemon cake candle for Christmas and that thing smells so good I'd almost consider eating it. So, with the lemon candle as my inspiration, I shall go forth and find you a delicious lemony recipe!