Old-Fashioned Pound Cake

This is from Ratio a cookbook for the mathematician in every cook.

The ratio = 1 part butter : 1 part sugar : 1 part egg : 1 part flour
by weight

The following makes enough for one 9″ loaf pan. The books says it will mix better if doubled to the pound ratio. I have only made it as follows but I am sure it will mix better with more ingredients, unless you have a small mixer.

Pound Cake
8 ounces butter, at room temperature, plus enough to butter the pan
8 ounces sugar
1 teaspoon salt
8 ounces eggs, at room temp. (about 4 large eggs, plus 1 large yolk), lightly whipped to combine
Juice and zest of 1 lemon
Juice and zest of 1 lime
1 tsp. vanilla extract
8 ounces flour (about 1 3/4 cup)
1 tsp. baking powder (optional, but I hedged my bet and added it)

For the citrus glaze:
1 Tbsp. lemon juice
1 Tbsp. lime juice
1/4 cup sugar

Preheat oven to 325F. Butter a 9-inch loaf pan.

In the bowl of a standing mixer, beat butter with paddle attachment for a minute. Add the sugar and salt and beat on med-high until the butter becomes very pale and volume has increased by about 1 third, 2-4 minutes.

Add the eggs slowly, so that they are gradually beaten into the batter, another minute or so. (If the batter appears to break, it should be ok when the flour is added.)

Add a tablespoon of each juice, all the zest and the vanilla.

Reduce the speed of the mixer to med-low. Add the flour. Mix only to incorporate the flour.

Pour batter into pan and bake 1 hour. Test, if blade or toothpick comes out clean remove and let rest 5 min. Turn out on rack to finish cooling.

Meanwhile, for the glaze combine the citrus juices and sugar in a small pan over med-high heat; stir until the sugar is dissolved. Taste to check the sweet-sour balance and adjust if necessary.

Brush cake with glaze on all sides.


Angel Food Cake

Making Babka with my mother’s recipe leaves behind many egg whites. Mom never really cared for Angel Cake so it was not something we had very often growing up. However, once I started making babka it seemed like a good use for the egg whites. When I was doing the baking, Mom found Angel Cake acceptable. This is the first year I made an Angel Cake since Mom left us for that great pinocle game in the sky. In her honor, I think we will have it drowned in frozen peaches in a heavy syrup and whipped cream.

This recipe is adapted from Joy of Cooking. I don’t sift the flour and sugar as many times as the original directions and that works for me.

Angel Cake

Angel Cake

Preheat oven to 350F

1 1/4 cups sugar
1 cup cake flour, sifted before measuring
1 1/4 cups egg white (about 10 whites, I use the seven left from Babka)
1 Tbsp. water (optional)
1 Tbsp. lemon juice (optional)
1 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract

Sift sugar, set aside

Sift (again) together:
1 cup flour
1/2 tsp. salt
1/4 cup of the sifted sugar

Whip egg whites, water and lemon juice until foamy.
Add 1 tsp cream of tartar.
Whip until stiff but not dry. Fold in vanilla and almond extracts.

Gradually whip in remaining sugar, 1 Tbsp. at a time.

Sift in 1/4 cup of flour mixture, gently fold into whites. Continue adding flour and folding in until all the flour is incorporated. Pour the batter into an ungreased 9-inch tube pan (ok, I only have a 10-inch pan and that also works for me).

Bake 45 minutes. Remove from oven and allow to cool upside down.

Raspberry Cream Cheese Coffee Cake

This one really is from AllRecipes.com. See the original recipe here.

My sister Gail found this recipe.

2 1/4 cups all-purpose flour
3/4 cup white sugar
3/4 cup unsalted butter, cut into 1-inch pieces

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350F. Grease and flour a 9-inch spring-form pan.

Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs.

Remove 1 cup of mixture from food processor and set aside.

To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth.
Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Wipe out processor bowl and use it to beat cream cheese, 1/4 cup sugar, and 1 egg together until smooth; pour into batter-lined pan and spread evenly.

Spread raspberry preserves carefully over cheese filling.

Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.

Bake until filling is set and crust is deep golden brown, 45-55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Optional – drizzle top with a mixture of 1 cup confectioner’s sugar, 1 tsp. almond extract and enough water to make pourable.

Chocolate Zucchini Cake

My cousins came to visit one summer toting this cake. Yum. The recipe is from Epicurious.com.

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325˚F. Grease & flour 13x9x2-inch baking pan.

In a medium bowl combine flour,cocoa, baking soda and salt.

Beat sugar, butter and oil in a large bowl of an electric mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.

Mix in dry ingredients alternating with buttermilk in 3 additions each. Stir in zucchini. Pour into baking pan. Top with chocolate chips & nuts.

Bake 50 minutes, until toothpick inserted in center comes out clean. Cool completely in pan.

Pumpkin Bars

This recipe made me decide that cream cheese icing was ok after all. These are delicious, if you like pumpkin.

4 eggs
1 2/3 cup sugar
1 cup cooking oil
1 16 oz. can pumpkin
2 cups flour
2 tsp cinnamon
1 tsp. salt
2 tsp baking powder
1 tsp. baking soda
cream cheese icing (see below)

Beat eggs, sugar, oil & pumpkin, with a whisk. Mix dry ingredients in a separate bowl, then add to pumpkin mix. Pour into an ungreased 15″ x 10″ x 1″ pan. Bake 350˚ for 25-30 minutes. Cool completely before icing.

Ice and cut into 2″ x 2″ serving pieces.

Cream Cheese Icing
3 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2 cups powdered sugar

Cream butter and cream cheese. Add vanilla, mix well. Add sugar a little at a time beating well.

Monkey Fists

3 tubes of biscuits, cut into quarters
3/4 cup white sugar
1 1/2 tbsp. cinnamon
raisins or nuts (optional)

Shake in a covered bowl until well coated.

Melt together:
1 stick of butter or margarine
1/2 cup brown sugar

Pour 3/4 of the butter/sugar mix into a bunt pan. Layer biscuits and raisins, top with remaining butter mix.

Bake 350˚ for 30 minutes.

Let sit for 5-10 minutes, turn over onto another dish.

Almond Pound Cake

Contrary to how it may appear, I don’t actually like dessert. But I feel this cake is worth eating. The recipe comes off the back of the label of Solo brand Almond Cake & Pastry Filling.

1 cup butter, softened
1 cup sugar
3 eggs
1 can Solo Almond Filling
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup milk

Almond Glaze:
1 cup confectioners sugar
2 Tbsp. light cream (I always use milk)
1/4 tsp. almond extract

Grease & flour 10″ tube pan, preheat oven to 350°
Beat butter & sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in almond filling until well blended
Mix flour, baking powder and salt. Add to batter alternating with milk, beginning and ending with dry ingredients.
Spread into prepared pan and bake 50-55 minutes. Cool in pan 10 minutes.
Cool completely then drizzle with glaze.


1 package Duncan Hines Moist Deluxe Butter Recipe Golden cake mix, divided
4 eggs
1 cup dairy sour cream
1/3 cup Crisco-oil or oil
¼ cup granulated sugar
¼ cup water

Streusel Filling
2 Tbl. reserved cake mix
2 Tbl. brown sugar
2 Tbl. ground cinnamon
1 cup finely chopped pecans

1 cup confectioners sugar
1 to 2 Tbsp. milk

For Streusel filling, combine 2 Tbsp. dry cake mix, brown sugar & cinnamon in medium bowl. Stir in pecans. Set aside.

For cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.
Bake 375° for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Drizzle with glaze.

Mardi Gras Party Cake

Oh just the memory of this cake makes me cringe. But it was VERY popular.

Melt 2/3 cup Nestle butterscotch morsels in ¼ cup water in saucepan. Cool.

Sift together:
2½ cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
Set aside

Add 1¼ cups sugar gradually to ½ cup shortening (Part butter) creaming well.

Blend in 3 unbeaten eggs, one at a time, beating well after each.  Blend in melted butterscotch morsels; mix well.

Add the dry ingredients alternately with 1 cup buttermilk or sour milk, ending with dry ingredients. Blend thoroughly after each addition with electric mixer at low speed. Turn into 9 inch greased & floured pans.

Bake 375° 25 –30 min.  2-9 inch pans

Butterscotch Filling
Combine ½ cup sugar & 1 Tbl. Cornstarch in a 2 qt. saucepan.  Stir in ½ cup evaporated milk, 1/3 cup water, 1/3 butterscotch morsels and 1 beaten egg yolk. Cook over medium heat stirring constantly, until thick. Remove from heat; add 2 Tbl. Butter, 1 cup coconut, 1 cup chopped pecans or walnuts.

Sea Foam Frosting
Combine in pan 1/3 cup sugar, 1/3 firmly pack brown sugar, 1/3 cup water, 1 Tbl. corn syrup.  Cook until a little syrup dropped in cold water forms a soft ball. Add 1 egg white and 1/4 tsp. cream of tartar till stiff peaks

Chocolate Cake with Butterscotch topping

Mom has this marked as Very Good

1 6 ounce (1 cup) sweet chocolate morsel
½ cup boiling water
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
2 cups sugar
1 cup butter or margarine
4 eggs separated
2 ½ cups sifted all purpose flour
1 cup of butter milk

Melt semisweet chocolate morsels over boiling water, cool.

Cream together butter & sugar, beat in egg yolks, one at a time. Stir in melted choc & vanilla.

Sift together flour, baking soda, salt. Add to chocolate mixture alternately with buttermilk. Beat egg white until stiff but not dry. Fold into batter.

Pour into well greased, floured 10 inch tube pan. Bake Bake 350 1 ½ hours
Cool 10 minutes before removing from pan.

Butter scotch Nut Sauce

½ cup sugar
1 cup evaporated milk
2 Tbl butter
1 6 ounce pkg. (1 cup) butterscotch morsel
½ cup flaked coconut
½ cup chopped nuts

Combine sugar, milk, butter in pan. Place over medium heat, stirring constantly until mixture comes to boil 3 minutes. Remove from heat add butterscotch morsels & stir until smooth. Add coconut & nuts.