Recently I had some of the ladies in my family over for brunch and this beautiful confection was one of our two desserts. I found my copy of the recipe in a magazine and added it to my growing “I’m going to try this” collection.
It was fairly simple to make….creaming butter and sugars,
then adding six eggs – – one at a time and beating well after each addition. You know the drill.
A combination of all-purpose flour, salt and baking powder is added alternately with milk. I used 2% milk because that’s what we drink but I’ve been told that the whole milk makes better cakes. Is this true? My cakes turn out nicely when I use 2%.
The finished batter was so creamy and smooth and smelled divine so I knew the finished product would be well worth the hour and a half it would take to bake.
While the cake was baking I prepared the Caramel Sauce. It was a mixture of cream, butter, sugar and corn syrup. The original recipe contains rum but I omitted it this time. Next time it’s going in there.
Now this is a pound cake!
One of my aunts decided that she would indulge herself by eating one really thin slice at a time — after time — after time. It’s sort of humorous to see people trying to do the right thing, doing it wrong in bits and pieces. That’s when you know something is really good. Thanks auntie!!
As I mentioned above, I found the recipe in a magazine but it’s also available on the Domino Sugar website. You’ll find it here. Try it and enjoy!!
