Here I am as promised...two days in a row! The joy of vacation continues! This morning I was first up, had the coffee on and soda bread made and the cherry pound cake mixed and ready to go in the oven before anyone else stirred....those of us on holiday that is. My oldest was up at 4am for work. I was greeted with cheers when they realized there was warm soda bread and some homemade jam that we had bought at the farmer's market in Orangeville a few weeks back. I put the cake in the oven and sat down with my coffee and thoroughly enjoyed not being at work today.
It wasn't long before the house started to smell lovely, the pound cake wafting through the air. I no sooner had it out the oven and the boys were pestering me to give them a slice. They have no patience! I held them off for nearly an hour but in the end they wore me down and I gave in. They are hard to resist!
Cherry Pound Cake
Adapted from Dinner Chez Moi by Laura Calder
1 1/2 cups butter, softened
2 cups sugar
3 eggs
1 cup hot milk
2 tsp vanilla
3 1/2 cups all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 pound (450gm) candied cherries, halved
Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan or large loaf pan and set aside. Cream butter and sugar together until light and fluffy. Gradually beat in the eggs, one at a time. Gently heat milk and vanilla together. In separate bowl, sift flour, baking powder and salt together. Add the milk mixture and the flour mixture in three increments to the butter mixture, beating well between each addition. Gently stir in the cherries and pour batter into prepared cake pan. Bake for 70 to 80 minutes, until toothpick inserted comes out clean. Let cool for as long as your family will allow :)
It wasn't long before the house started to smell lovely, the pound cake wafting through the air. I no sooner had it out the oven and the boys were pestering me to give them a slice. They have no patience! I held them off for nearly an hour but in the end they wore me down and I gave in. They are hard to resist!
Cherry Pound Cake
Adapted from Dinner Chez Moi by Laura Calder
1 1/2 cups butter, softened
2 cups sugar
3 eggs
1 cup hot milk
2 tsp vanilla
3 1/2 cups all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 pound (450gm) candied cherries, halved
Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan or large loaf pan and set aside. Cream butter and sugar together until light and fluffy. Gradually beat in the eggs, one at a time. Gently heat milk and vanilla together. In separate bowl, sift flour, baking powder and salt together. Add the milk mixture and the flour mixture in three increments to the butter mixture, beating well between each addition. Gently stir in the cherries and pour batter into prepared cake pan. Bake for 70 to 80 minutes, until toothpick inserted comes out clean. Let cool for as long as your family will allow :)
The cake was a hit. It had a beautiful crumb....and it had that lovely sweet crust that only pound cake has. A definite keeper recipe that I will be using at Christmas for sure.
For lunch I made a tomato tart that I found on Joy the Baker's blog. I didn't have heirloom tomatoes so I used Kumatoes, those odd brown tomatoes that are fabulous. My tart isn't nearly as photogenic as Joy's however my tummy didn't care - it was really good. I suggest you click on the her link above for the recipe and make it today. It was simple to do and quite elegant. Fresh basil, thyme and goat cheese - a heavenly combination.
For lunch I made a tomato tart that I found on Joy the Baker's blog. I didn't have heirloom tomatoes so I used Kumatoes, those odd brown tomatoes that are fabulous. My tart isn't nearly as photogenic as Joy's however my tummy didn't care - it was really good. I suggest you click on the her link above for the recipe and make it today. It was simple to do and quite elegant. Fresh basil, thyme and goat cheese - a heavenly combination.
Well I am off to pack for Ottawa. See you back here in a few days Dear Reader!
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