You may or may not have noticed that I recently streamlined my category groups. I realized that I had too many and that some of the categories only had one or two posts under them. So, I took some time to clean it up. Which meant pretty much re-categorizing about half of my posts. While doing so I noticed how my picture quality has improved since I started blogging. Not to say that they are anywhere near perfect now, but, I have definitely gotten better from the beginning in terms of background and lighting. It also gave me the chance to see some of the baked goods I have shared with you – some that I can’t believe I haven’t made again and others that tasted good but I am sure I won’t be making again. This all led me to realizing that there was one recipe I haven’t shared… my go-to pound cake recipe. I have been making this recipe for a few years now. I actually posted an almond variation of the recipe a few years ago and today I am finally posting the original recipe.
This cake is super simple to make, moist, delicious and will be sure to please all palates. You can’t beat that!
And while it’s delicious on its own, adding fresh whipped cream (and fresh berries when they are in season) is a nice addition. Since its Fall I decided to whip up pumpkin spice whipped cream to go along with it. I’ve shared my recipe below, but if you have a favorite whipped cream recipe you swear by simply add in a teaspoon or two of pumpkin pie spice to give it a nice twist.
Classic Pound Cake
Ingredients:
2 cups flour
1 tablespoon baking powder
1 8oz. package cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla extract
6 eggs
Directions:
Preheat oven to 325 F. Spray a Bundt pan with baking spray and set aside.
In a medium bowl combine the flour and baking powder and set aside.
Using a handheld mixer cream together the cream cheese, butter, sugar and vanilla extract in a large bowl until well blended. Add the eggs 1 at a time, beating after each addition. With the mixer on low gradually add in the flour mixture until incorporated.
Transfer the batter to the prepared pan and bake for about an hour or until a cake tester inserted in the cake comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it on a wire rack to cool completely.
Recipe from Kraft
Pumpkin Spice Whipped Cream
Ingredients:
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Directions:
Place the beaters of a handheld mixer and a metal in the freezer for at least 15 minutes.
Place the whipping cream, sugar, pumpkin pie spice and vanilla extract in the chilled bowl and beat on medium speed until stiff peaks form. Do not over beat. Refrigerate until ready to use.
Bead Yarn & Spatula 