Quoting Dale Shipp to Ruth Haffly <=-

strawberry pound cake ... made one for a picnic at Shipps a few
years ago; I'm pretty sure Dale put the recipe into MM. It's yummy.

If I did put it into MM, I could not find it just now. Looking for
title of "strawberry pound".

This probably isn't it as it originated with somebody else but it
might be similar ...

Ruth, how do you make yours?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Pound Cake
Categories: Cakes
Yield: 1 Bundt cake

4 Eggs
1/2 lb Butter
1 1/2 c Sugar
2 c All-purpose flour
2 ts Baking powder
1/2 c Milk
1 ts Vanilla extract
1 c Whipping cream; whipped,
2 tb Powdered sugar
2 c Strawberries; sliced
Grated orange rind

Beat the eggs until foamy. In separate bowl, combine butter and
sugar and beat until light and fluffy. Blend in beaten eggs and
stir until thoroughly combined. Set aside.

Combine flour and baking powder. Sift together 3 times. Gradually
add flour mixture alternately with the milk to egg mixture,
beginning and ending with flour. Mix until well combined. Stir in
vanilla.

Lightly oil and flour a 10-inch bundt pan. Pour in cake batter.
Bake at 350 degrees F. for 45 to 50 minutes or until a tester
inserted in center comes out clean. Remove from oven and let stand
for 5 minutes. Remove from pan and cool on wire rack.

Spoon whipped cream sweetened with powdered sugar into center of
ring. Garnish with strawberry slices and orange rind, if desired.

Tips: This cake is also good just sprinkled with powdered sugar.

Judi M. Phelps

MMMMM

Cheers

Jim


... The inventor of Twizzlers has obviously never tasted a strawberry.

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Hi Jim,

strawberry pound cake ... made one for a picnic at Shipps a few
years ago; I'm pretty sure Dale put the recipe into MM. It's yummy.

If I did put it into MM, I could not find it just now. Looking for
title of "strawberry pound".

This probably isn't it as it originated with somebody else but it
might be similar ...

Ruth, how do you make yours?

Basically cream butter and sugar, add eggs and vanilla. Separately
combine flour, salt, baking powder, add in 4 "dumps" alternating with
sour cream but ending with flour mix. By hand stir in chopped
strawberries, pour into buttered 10" cast iron fry pan. Top with
straberry halves, sprinkle with granulated (I use turbinado) sugar and
bake for 50 minutes. I'll send the recipe next time but this is it in a nutshell. One is cooling in our kitchen as I type. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Ruth, how do you make yours?

sour cream

I've used sour cream in cakes but never in a pound cake.

stir in chopped strawberries

That's not what I imagined either. I expected sliced strawberries
and whipped cream as a topping after it was baked and cooled.

pour into buttered 10" cast iron fry pan.

That too is an unfamiliar technique to me, at least for pound cakes.

I'll send the recipe

Please do.

Cheers

Jim

... If you put mayo on a potato it becomes salad.

___ Blue Wave/QWK v2.20
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Hi Jim,

Ruth, how do you make yours?

sour cream

I've used sour cream in cakes but never in a pound cake.

I use lemon greek yogurt in the lemon pound cake I make. I've noticed
sour cream in a number of pound cake recipies I've read over the years.

stir in chopped strawberries

That's not what I imagined either. I expected sliced strawberries
and whipped cream as a topping after it was baked and cooled.

pour into buttered 10" cast iron fry pan.

That too is an unfamiliar technique to me, at least for pound cakes.

The whole book is on cast iron cooking. I own several cast iron fry pans
and a dutch oven, all getting regular use.

I'll send the recipe

Please do.

STRAWBERRY SKILLET POUND CAKE

3/4 c plus 1 T unsalted butter, divided and softened
2 c plus 2 T flour (I use whole wheat pastry), divided
1 pound fresh strawberries
1 1/2 c plus 3* T sugar, divided
3 large eggs
3/4 t vanilla extract
1 3/4 t baking powder
3/4 t** kosher salt
3/4 c sour cream

Prehear oven to 350, brush inside of 10" cast iron skillet with 1 T of
salted butter. Sprinkle with 2 T of flour, shake out excess.
Chop half of strawberries, cut remaining half into half, lenghtwise.
In a large bowl beat remaining 3/4 c butter and 1 1/2 c sugar on high
until fluffy, scraping sides as needed. Reduce speed to medium, beat in
eggs, one at a time and vanilla.
In a medium bowl on the side combine flour, salt and baking powder.
Gradually add to butter mixture, alternating with sour cream but
beginning and ending with flour. By hand, fold in chopped strawberries,
then pour into prepared skillet. Arrange strawberry halves on top,
pressing in slightly. Sprinkle with 2T * sugar.
Bake until a wooden pick inserted in center comes clean, about 50
minutes. (Shield edges with foil to prevent excess browning. Sprinkle
with remaining 1T* of sugar, cool on wire rack.

*I use turbinado sugar for the sprinkle, only using about 1 1/2 T total, sprinkling some on only before baking. The coarser sugar gives it a
slight crunch.

**I use about 1/2 t of sea salt.

Good served warm with whipped cream or ice cream, or just by itself.








---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

lemon greek yogurt
cast iron cooking.
1 3/4 t baking powder
3/4 t** kosher salt
3/4 c sour cream

I'm old fahioned I guess. My recipe is:

1 pound butter
1 pound sugar
1 pound eggs
1 pound flour

Blend the suagar into the softened butter. The eggs are separated
and the yolks beaten until frothy before incorporating them into the
butter and sugar minxture. Then the flour is stirred in. Lastly the
whites are beaten vigorously and folded into the batter. No
leavening needed as the air bubbles in the eggs do the rising.

This is how it was down before baking powder was invented.

The only flavourings or addtions are lemon or vanila extract.

8 large eggs will yield a pound.

Jumbo 2.5 oz.
Extra-Large 2.25 oz.
Large 2 oz.
Medium 1.75 oz.
Small 1.5 oz.
Pullet 1.25 oz.


Cheers

Jim


... I only burn oil from free range organic dinosaurs.

___ Blue Wave/QWK v2.20
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Hi Jim,

Quoting Ruth Haffly to Jim Weller <=-

lemon greek yogurt
cast iron cooking.
1 3/4 t baking powder
3/4 t** kosher salt
3/4 c sour cream

I'm old fahioned I guess. My recipe is:

1 pound butter
1 pound sugar
1 pound eggs
1 pound flour

I've seen recipies before for pound cake that do it by weight but not
tried it yet. Makes you wonder if the cooks had a scale or just knew by instinct what a pound of flour looked like, how many eggs (and what
size) to the pound and so forth.

The only flavourings or addtions are lemon or vanila extract.

8 large eggs will yield a pound.

Jumbo 2.5 oz.
Extra-Large 2.25 oz.
Large 2 oz.
Medium 1.75 oz.
Small 1.5 oz.
Pullet 1.25 oz.

Just have to train your hens to lay standard size eggs. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)