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Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
http://i34.tinypic.com/28v3ok.jpg

First the butter goes into the mixing bowl.
http://i35.tinypic.com/124u612.jpg

Add sugar gradually.
http://i35.tinypic.com/sq5if6.jpg

Beat until fluffy. Notice the difference in texture and color once
it's beaten?
http://i37.tinypic.com/2zp5mi8.jpg
http://i33.tinypic.com/14x108x.jpg

Sift the flour and add to the butter mixture.
This is where I had a Nathalie Dupree flash back. I remember in her
old t.v. shows she would sift flour onto waxed paper, well most of it
got onto the paper. Then she added it to the mixer and the beaters
would fling the flour all over the place. What a hoot she was.
http://i38.tinypic.com/309r795.jpg

Next, lemon juice and vanilla is added.
http://i35.tinypic.com/9ut6s2.jpg

Then the eggs, one at a time. You know what I'm going to say next
right. Mixing well after each addition.
http://i34.tinypic.com/ndm0lu.jpg

Pour batter into prepared pan. I don't have the bundt pan the recipe
calls for, (I'll remedy that this weekend) so I used just a regular
ol' cake pan.
http://i36.tinypic.com/2sbjslg.jpg

Ready for the oven.
http://i38.tinypic.com/27wvr5g.jpg

As the cookbook says, Hot From The Oven.
http://i35.tinypic.com/29gyrp.jpg

The recipe didn't call for a glaze but I couldn't resist.
http://i33.tinypic.com/xpo96p.jpg

And that's that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
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Default REC: Poundcake, OH yum

koko wrote:
>
> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
> http://i34.tinypic.com/28v3ok.jpg
>
> First the butter goes into the mixing bowl.
> http://i35.tinypic.com/124u612.jpg
>
> Add sugar gradually.
> http://i35.tinypic.com/sq5if6.jpg
>
> Beat until fluffy. Notice the difference in texture and color once
> it's beaten?
> http://i37.tinypic.com/2zp5mi8.jpg
> http://i33.tinypic.com/14x108x.jpg
>
> Sift the flour and add to the butter mixture.
> This is where I had a Nathalie Dupree flash back. I remember in her
> old t.v. shows she would sift flour onto waxed paper, well most of it
> got onto the paper. Then she added it to the mixer and the beaters
> would fling the flour all over the place. What a hoot she was.
> http://i38.tinypic.com/309r795.jpg
>
> Next, lemon juice and vanilla is added.
> http://i35.tinypic.com/9ut6s2.jpg
>
> Then the eggs, one at a time. You know what I'm going to say next
> right. Mixing well after each addition.
> http://i34.tinypic.com/ndm0lu.jpg
>
> Pour batter into prepared pan. I don't have the bundt pan the recipe
> calls for, (I'll remedy that this weekend) so I used just a regular
> ol' cake pan.
> http://i36.tinypic.com/2sbjslg.jpg
>
> Ready for the oven.
> http://i38.tinypic.com/27wvr5g.jpg
>
> As the cookbook says, Hot From The Oven.
> http://i35.tinypic.com/29gyrp.jpg
>
> The recipe didn't call for a glaze but I couldn't resist.
> http://i33.tinypic.com/xpo96p.jpg
>
> And that's that.


Did you watch the rerun of AB's show last night about pound cake??? <G>
It was on again last ) And OOOH - what lovely china you have, too,
Koko!!

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!
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Default Poundcake, OH yum


"koko" > wrote in message
>
> As the cookbook says, Hot From The Oven.
> http://i35.tinypic.com/29gyrp.jpg
>
> The recipe didn't call for a glaze but I couldn't resist.
> http://i33.tinypic.com/xpo96p.jpg
>
> And that's that.
>
> koko


Looks good, but I'd pass on the glaze. The top of a good pound case is the
best part. Yours looks nice and dense with a good crust.


This recipe is similar and my wife makes it for me often.




Nun's Cake (Pound Cake)







Ingredients:

1 cup of butter



1 1/2 cups of sugar



5 eggs

1 tsp. of vanilla



3 cups of sifted flour

2 1/2 tsps. baking powder

1/2 tsp. salt



3/4 cups of milk



Beat the butter until it is almost as light as whipped cream.



Divide the sugar in half and beat the first 3/4 cup full into the creamed
butter and then the remaining 3/4 cup of sugar into them.



Add the beaten egg mixture, a little at a time, to the beaten butter
mixture. Beating in each addition well. Add the vanilla and continue to
beat until grains of sugar are smooth.



Sift together the 3 cups of flour, 2 1/2 tsps. of baking powder and salt.
Add the flour about one-fourth at a time alternately with one-third of the
milk, blend the dry ingredients and milk in the batter. Don't beat them in
but blend them thoroughly, folding each addition in smoothly before adding
the next.



Put batter in a buttered and floured tube pan and bake in a moderate oven.



Bake 325° to 350° for 1 hour and 20 minutes.







Enjoy !










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Default REC: Poundcake, OH yum

On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
> wrote:

>On Tue 27 Oct 2009 07:22:40p, koko told us...
>
>>
>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>> http://i34.tinypic.com/28v3ok.jpg

snippage
>
>Beautiful cake, Koko, but um, that's the recipe?


Ooops.

@@@@@ Now You're Cooking! Export Format

Bishop's Cake

cakes

1/2 pound (2 sticks) sweet butter
2 cups granulated sugar
2 cups unbleached all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
5 large eggs

Preheat oven to 350*F Grease and flour a 10-inch bundt pan.
Cream butter and sugar gradually; beat until fluffy.
Sift flour and add to butter mixture. Stir just enough to blend.
Add lemon juice and vanilla; stir well. Add eggs, one at a time,
mixing
well after each addition.
Pour batter into the prepared bundt pan. Bake for 1 hour and 15
minutes, or
until a cake tester inserted into the center of the cake comes out
clean.
(After about 30 minutes, cover cake closely with aluminum foil.)
When cake is done, cool in it's pan on a cake rack for 10 minutes.
Remove
from pan and cool completely.

Notes: The Silver Palate Cookbook

Yield: 10 servings


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
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On Tue, 27 Oct 2009 22:02:55 -0500, Sky >
wrote:

>koko wrote:
>>
>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.

snippage

>
>Did you watch the rerun of AB's show last night about pound cake??? <G>
>It was on again last )


No dang it. I wish I knew it was on.

>And OOOH - what lovely china you have, too,
>Koko!!
>

Thank you, but it's actually just a couple of pieces I picked up at
T.J. Maxx.

>Sky


koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/27


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Default Poundcake, OH yum

On Tue, 27 Oct 2009 23:03:42 -0400, "Ed Pawlowski" >
wrote:

>
>"koko" > wrote in message
>>
>> As the cookbook says, Hot From The Oven.
>> http://i35.tinypic.com/29gyrp.jpg
>>
>> The recipe didn't call for a glaze but I couldn't resist.
>> http://i33.tinypic.com/xpo96p.jpg
>>
>> And that's that.
>>
>> koko

>
>Looks good, but I'd pass on the glaze. The top of a good pound case is the
>best part. Yours looks nice and dense with a good crust.


Thanks Ed.

>This recipe is similar and my wife makes it for me often.
>

Great looking recipe snipped and saved.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/27
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On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
> wrote:

>On Tue 27 Oct 2009 08:40:43p, koko told us...
>
>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
>>>
>>>>
>>>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>>>> http://i34.tinypic.com/28v3ok.jpg

snippage
>
>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a pound
>cake in years. I noatice the recipe calls for a bundt pan, but your's was
>not. I like your's better. Did it make a difference?
>
>Thanks again!


I don't have a bundt pan, something I'm going to remedy this weekend,
but the regular cake pan I used seemed to work just fine.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
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On Tue, 27 Oct 2009 21:45:21 -0700, koko > wrote:

>On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
> wrote:
>
>>On Tue 27 Oct 2009 08:40:43p, koko told us...
>>
>>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
>>>>
>>>>>
>>>>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>>>>> http://i34.tinypic.com/28v3ok.jpg

>snippage
>>
>>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a pound
>>cake in years. I noatice the recipe calls for a bundt pan, but your's was
>>not. I like your's better. Did it make a difference?
>>
>>Thanks again!

>
>I don't have a bundt pan, something I'm going to remedy this weekend,
>but the regular cake pan I used seemed to work just fine.
>

Don't waste your money if you have an angel food cake pan.

--
I love cooking with wine.
Sometimes I even put it in the food.
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On Tue, 27 Oct 2009 21:58:58 -0700, sf > wrote:

>On Tue, 27 Oct 2009 21:45:21 -0700, koko > wrote:
>
>>On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
> wrote:
>>
>>>On Tue 27 Oct 2009 08:40:43p, koko told us...
>>>
>>>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
>>>>>
>>>>>>
>>>>>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>>>>>> http://i34.tinypic.com/28v3ok.jpg

>>snippage
>>>
>>>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a pound
>>>cake in years. I noatice the recipe calls for a bundt pan, but your's was
>>>not. I like your's better. Did it make a difference?
>>>
>>>Thanks again!

>>
>>I don't have a bundt pan, something I'm going to remedy this weekend,
>>but the regular cake pan I used seemed to work just fine.
>>

>Don't waste your money if you have an angel food cake pan.


Nope, don't have one of those either. I've not been much of a baker
other than bread and dinner rolls. Don't know what's gotten into me
but I seem to be baking more "goodies" lately.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/27
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On Tue, 27 Oct 2009 22:07:25 -0700, koko > wrote:

>On Tue, 27 Oct 2009 21:58:58 -0700, sf > wrote:
>
>>On Tue, 27 Oct 2009 21:45:21 -0700, koko > wrote:
>>
>>>
>>>I don't have a bundt pan, something I'm going to remedy this weekend,
>>>but the regular cake pan I used seemed to work just fine.
>>>

>>Don't waste your money if you have an angel food cake pan.

>
>Nope, don't have one of those either. I've not been much of a baker
>other than bread and dinner rolls. Don't know what's gotten into me
>but I seem to be baking more "goodies" lately.
>


Sounds like your blog is inspiring you to try new things!

--
I love cooking with wine.
Sometimes I even put it in the food.


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koko > wrote in on Oct
Tue 2009 11:45 pm

> I don't have a bundt pan, something I'm going to remedy this weekend,
> but the regular cake pan I used seemed to work just fine.
>


So you gonna get a plain old bundt pan or one of the niffty decorator jobs?

--
Is that your nose, or are you eatting a banana? -Jimmy Durante


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koko,

I haven't had poundcake since my youth.

I put peppermint-chocolate chip ice cream on it.

Best,

Andy
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koko wrote:
> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
> http://i34.tinypic.com/28v3ok.jpg
>


Better Homes and Gardens has been running a nice feature lately with
Scott Peacock (Of the Edna Lewis/Scott Peacock fame) and he just did a
cream cheese poundcake. I am a bit of a "traditionalist" in the sense
that poundcake never had cream cheese in it originally (right??) but it
looked so good that it is on my "to do" list in spite of the cream cheese.
Your photo essay looks wonderful. Thanks for sharing it-it reinforces my
desire to make one.
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koko wrote:
> Ooops.
>
> @@@@@ Now You're Cooking! Export Format
>
> Bishop's Cake
>
> cakes
>
> 1/2 pound (2 sticks) sweet butter
> 2 cups granulated sugar
> 2 cups unbleached all-purpose flour
> 1 tablespoon fresh lemon juice
> 1 teaspoon vanilla extract
> 5 large eggs
>
> Preheat oven to 350*F Grease and flour a 10-inch bundt pan.
> Cream butter and sugar gradually; beat until fluffy.
> Sift flour and add to butter mixture. Stir just enough to blend.
> Add lemon juice and vanilla; stir well. Add eggs, one at a time,
> mixing
> well after each addition.
> Pour batter into the prepared bundt pan. Bake for 1 hour and 15
> minutes, or
> until a cake tester inserted into the center of the cake comes out
> clean.
> (After about 30 minutes, cover cake closely with aluminum foil.)
> When cake is done, cool in it's pan on a cake rack for 10 minutes.
> Remove
> from pan and cool completely.


Thanks for the recipe, I will make this for dessert during the Cookalong
on Sunday. Now I am not sure if I want to use a bundt pan or a regular
pan. Decisions, decisions. lol


Becca
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On Wed, 28 Oct 2009 12:03:44 GMT, Wayne Boatwright
> wrote:

>On Tue 27 Oct 2009 09:45:21p, koko told us...
>
>> On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Tue 27 Oct 2009 08:40:43p, koko told us...
>>>
>>>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
>>>>>
>>>>>>
>>>>>> Half pound of butter, plus 5 eggs, equals a moist delicious
>>>>>> poundcake. http://i34.tinypic.com/28v3ok.jpg

>> snippage
>>>
>>>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a
>>>pound cake in years. I noatice the recipe calls for a bundt pan, but
>>>your's was not. I like your's better. Did it make a difference?
>>>
>>>Thanks again!

>>
>> I don't have a bundt pan, something I'm going to remedy this weekend,
>> but the regular cake pan I used seemed to work just fine.
>>
>> koko
>> --

>
>I have a heavy cast aluminum non-stick bundt pan that I bought in the late
>1960s. It still looks like new because I've probably used it less than a
>dozen times in 40 years. :-) (If I knew where it was, I'd send it to you.)
>For me, at least, a good tube pan is far more versatile, especially if you
>want to try baking, angel, sponge, and chiffon cakes. Whatever you bake in
>a bundt pan can be baked in a tube pan. Tube pans come with both solid and
>loose bottoms; I have one of each. They also come both in plain metal and
>non-stick, but you don't want a non-stick pan for baking angel or sponge
>cakes, as their successful rising depends largely on the batter sticking to
>the sides of the pan..



That is about the time I bought mine. I think I got it when the
Tunnel of Fudge cakes were all the rage. Wish we could still get the
frosting mix, but may try the alternate version sometime when I can
give away most of it .
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)


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On Oct 27, 10:40*pm, koko > wrote:
> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>
>
>
> > wrote:
> >On Tue 27 Oct 2009 07:22:40p, koko told us...

>
> >> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
> >>http://i34.tinypic.com/28v3ok.jpg

> snippage
>
> >Beautiful cake, Koko, but um, that's the recipe?

>
> Ooops.
>
> @@@@@ Now You're Cooking! Export Format
>
> Bishop's Cake
>
> cakes
>
> 1/2 pound (2 sticks) sweet butter
> 2 cups granulated sugar
> 2 cups unbleached all-purpose flour
> 1 tablespoon fresh lemon juice
> 1 teaspoon vanilla extract
> 5 large eggs
>

Note how in contrast to the cat shit cake, only good ingredients are
used.
>
> koko
>

--Bryan
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On Wed, 28 Oct 2009 06:48:08 -0700 (PDT), --Bryan >
wrote:

>Note how in contrast to the cat shit cake, only good ingredients are
>used.


Whoosh! You missed the entire point of the cake.

--
I love cooking with wine.
Sometimes I even put it in the food.
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koko wrote:

>
> The recipe didn't call for a glaze but I couldn't resist.
> http://i33.tinypic.com/xpo96p.jpg
>
> And that's that.
>



I looks wonderful. I love the plate it's on, too!

gloria p
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koko wrote:
>
> Bake for 1 hour and 15 minutes, or
> until a cake tester inserted into the center of the cake comes out
> clean.
> (After about 30 minutes, cover cake closely with aluminum foil.)





I've never seen that last linme in a cake recipe before.

Should it have been "Cover LOOSELY" ???

Otherwise, won't it make the cake soggy?

Inquiring minds need to know.

gloria p
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koko wrote:

> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 10/27


A small technical note. The standard signature separator is "-- " (dash
dash space) on a separate line. Yours is missing the trailing space.
Could you see if that can be added? Having a proper separator allows
other newsreaders to auto-trim signatures.

Thanks.


Brian

--
Day 268 of the "no grouchy usenet posts" project


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On Oct 28, 10:20*am, sf > wrote:
> On Wed, 28 Oct 2009 06:48:08 -0700 (PDT), --Bryan >
> wrote:
>
> >Note how in contrast to the cat shit cake, only good ingredients are
> >used.

>
> Whoosh! *You missed the entire point of the cake.
>


I imagine that the point of the cake was to make something that
appeared gross, but was actually not gross at all. On the second
part, it failed miserably.

--Bryan

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Wayne Boatwright wrote:
> On Wed 28 Oct 2009 09:38:55a, gloria.p told us...
>
>> koko wrote:
>>> Bake for 1 hour and 15 minutes, or
>>> until a cake tester inserted into the center of the cake comes out
>>> clean. (After about 30 minutes, cover cake closely with aluminum
>>> foil.)

>>
>>
>>
>> I've never seen that last linme in a cake recipe before.
>>
>> Should it have been "Cover LOOSELY" ???
>>
>> Otherwise, won't it make the cake soggy?
>>
>> Inquiring minds need to know.
>>
>> gloria p
>>

>
> IME, pound cake can be tightly sealed and not become soggy. Covering
> closely should keep it more moist.
>



During BAKING?

gloria p
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On Wed, 28 Oct 2009 11:32:02 -0700 (PDT), Food Snob®
> wrote:

>On Oct 28, 10:20*am, sf > wrote:
>> On Wed, 28 Oct 2009 06:48:08 -0700 (PDT), --Bryan >
>> wrote:
>>
>> >Note how in contrast to the cat shit cake, only good ingredients are
>> >used.

>>
>> Whoosh! *You missed the entire point of the cake.
>>

>
>I imagine that the point of the cake was to make something that
>appeared gross, but was actually not gross at all. On the second
>part, it failed miserably.
>

How would you ever know?

--
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Sometimes I even put it in the food.
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Christine Dabney wrote:
> On Wed, 28 Oct 2009 08:21:44 -0400, Goomba >
> wrote:
>
>> koko wrote:
>>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>>> http://i34.tinypic.com/28v3ok.jpg
>>>

>> Better Homes and Gardens has been running a nice feature lately with
>> Scott Peacock (Of the Edna Lewis/Scott Peacock fame) and he just did a
>> cream cheese poundcake. I am a bit of a "traditionalist" in the sense
>> that poundcake never had cream cheese in it originally (right??) but it
>> looked so good that it is on my "to do" list in spite of the cream cheese.
>> Your photo essay looks wonderful. Thanks for sharing it-it reinforces my
>> desire to make one.

>
> I make a coconut pound cake that has cream cheese in it. I got it
> from a nurse I worked with back in the early 80s. It is a very nice
> and moist cake.


It is your sacred duty to share that recipe. I'm not kidding. OK, I
am, but it would be ever-so-nice of you to share :->

TammyM
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On Wed, 28 Oct 2009 18:29:58 -0700, TammyM > wrote:


>It is your sacred duty to share that recipe. I'm not kidding. OK, I
>am, but it would be ever-so-nice of you to share :->
>
>TammyM


I will bring the recipe with me, and even make it for you! It will be
so nice to be baking at sea level again!

Christine


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On Wed, 28 Oct 2009 05:10:07 GMT, Wayne Boatwright
> wrote:

>On Tue 27 Oct 2009 10:07:25p, koko told us...
>
>> On Tue, 27 Oct 2009 21:58:58 -0700, sf > wrote:
>>
>>>On Tue, 27 Oct 2009 21:45:21 -0700, koko > wrote:
>>>
>>>>On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
> wrote:
>>>>
>>>>>On Tue 27 Oct 2009 08:40:43p, koko told us...
>>>>>
>>>>>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>>>>>> > wrote:
>>>>>>
>>>>>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
>>>>>>>
>>>>>>>>
>>>>>>>> Half pound of butter, plus 5 eggs, equals a moist delicious
>>>>>>>> poundcake. http://i34.tinypic.com/28v3ok.jpg
>>>>snippage
>>>>>
>>>>>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a
>>>>>pound cake in years. I noatice the recipe calls for a bundt pan, but
>>>>>your's was not. I like your's better. Did it make a difference?
>>>>>
>>>>>Thanks again!
>>>>
>>>>I don't have a bundt pan, something I'm going to remedy this weekend,
>>>>but the regular cake pan I used seemed to work just fine.
>>>>
>>>Don't waste your money if you have an angel food cake pan.

>>
>> Nope, don't have one of those either. I've not been much of a baker
>> other than bread and dinner rolls. Don't know what's gotten into me
>> but I seem to be baking more "goodies" lately.
>>
>> koko

>
>Sweets for the sweet!


Awww shucks, <blush> Thank you.

koko
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updated 10/27
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On Tue, 27 Oct 2009 23:18:05 -0700, sf > wrote:

>On Tue, 27 Oct 2009 22:07:25 -0700, koko > wrote:
>
>>On Tue, 27 Oct 2009 21:58:58 -0700, sf > wrote:
>>
>>>On Tue, 27 Oct 2009 21:45:21 -0700, koko > wrote:
>>>
>>>>
>>>>I don't have a bundt pan, something I'm going to remedy this weekend,
>>>>but the regular cake pan I used seemed to work just fine.
>>>>
>>>Don't waste your money if you have an angel food cake pan.

>>
>>Nope, don't have one of those either. I've not been much of a baker
>>other than bread and dinner rolls. Don't know what's gotten into me
>>but I seem to be baking more "goodies" lately.
>>

>
>Sounds like your blog is inspiring you to try new things!


I've always been an adventurous cook, the blog just provides me with a
place to share my adventures.

koko
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On Wed, 28 Oct 2009 09:56:00 GMT, hahabogus >
wrote:

>koko > wrote in on Oct
>Tue 2009 11:45 pm
>
>> I don't have a bundt pan, something I'm going to remedy this weekend,
>> but the regular cake pan I used seemed to work just fine.
>>

>
>So you gonna get a plain old bundt pan or one of the niffty decorator jobs?


Not sure yet. I'll have to see what hits me. What do you think, from
your experience, I should get?

koko
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On Wed, 28 Oct 2009 12:03:44 GMT, Wayne Boatwright
> wrote:

>On Tue 27 Oct 2009 09:45:21p, koko told us...
>
>> On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Tue 27 Oct 2009 08:40:43p, koko told us...
>>>
>>>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
>>>>>
>>>>>>
>>>>>> Half pound of butter, plus 5 eggs, equals a moist delicious
>>>>>> poundcake. http://i34.tinypic.com/28v3ok.jpg

>> snippage
>>>
>>>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a
>>>pound cake in years. I noatice the recipe calls for a bundt pan, but
>>>your's was not. I like your's better. Did it make a difference?
>>>
>>>Thanks again!

>>
>> I don't have a bundt pan, something I'm going to remedy this weekend,
>> but the regular cake pan I used seemed to work just fine.
>>
>> koko
>> --

>
>I have a heavy cast aluminum non-stick bundt pan that I bought in the late
>1960s. It still looks like new because I've probably used it less than a
>dozen times in 40 years. :-) (If I knew where it was, I'd send it to you.)
>For me, at least, a good tube pan is far more versatile, especially if you
>want to try baking, angel, sponge, and chiffon cakes. Whatever you bake in
>a bundt pan can be baked in a tube pan. Tube pans come with both solid and
>loose bottoms; I have one of each. They also come both in plain metal and
>non-stick, but you don't want a non-stick pan for baking angel or sponge
>cakes, as their successful rising depends largely on the batter sticking to
>the sides of the pan..


Thanks Wayne for the information, I'll keep that in mind while I'm
shopping. Look out Bed Bath & Beyond, here I come.

koko
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On Wed, 28 Oct 2009 07:35:57 -0500, Becca > wrote:

>koko wrote:
>> Ooops.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Bishop's Cake


snippage
>
>Thanks for the recipe, I will make this for dessert during the Cookalong
>on Sunday. Now I am not sure if I want to use a bundt pan or a regular
>pan. Decisions, decisions. lol
>
>
>Becca


I'm so happy you'll be making it, it really is great.

koko
--

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George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/27


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Christine Dabney wrote:
> On Wed, 28 Oct 2009 18:29:58 -0700, TammyM > wrote:
>
>
>> It is your sacred duty to share that recipe. I'm not kidding. OK, I
>> am, but it would be ever-so-nice of you to share :->
>>
>> TammyM

>
> I will bring the recipe with me, and even make it for you! It will be
> so nice to be baking at sea level again!
>
> Christine


And you'll share the recipe too, won't you? WON'T YOU? You don't want
me to give you the Nancy Young treatment, do you?

TammyM
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koko wrote:
>
> On Wed, 28 Oct 2009 12:03:44 GMT, Wayne Boatwright
> > wrote:
>
> >On Tue 27 Oct 2009 09:45:21p, koko told us...
> >
> >> On Wed, 28 Oct 2009 04:07:24 GMT, Wayne Boatwright
> >> > wrote:
> >>
> >>>On Tue 27 Oct 2009 08:40:43p, koko told us...
> >>>
> >>>> On Wed, 28 Oct 2009 02:46:16 GMT, Wayne Boatwright
> >>>> > wrote:
> >>>>
> >>>>>On Tue 27 Oct 2009 07:22:40p, koko told us...
> >>>>>
> >>>>>>
> >>>>>> Half pound of butter, plus 5 eggs, equals a moist delicious
> >>>>>> poundcake. http://i34.tinypic.com/28v3ok.jpg
> >> snippage
> >>>
> >>>Thank you SO much, Koko! I'm anxious to make this. I haven't baked a
> >>>pound cake in years. I noatice the recipe calls for a bundt pan, but
> >>>your's was not. I like your's better. Did it make a difference?
> >>>
> >>>Thanks again!
> >>
> >> I don't have a bundt pan, something I'm going to remedy this weekend,
> >> but the regular cake pan I used seemed to work just fine.
> >>
> >> koko
> >> --

> >
> >I have a heavy cast aluminum non-stick bundt pan that I bought in the late
> >1960s. It still looks like new because I've probably used it less than a
> >dozen times in 40 years. :-) (If I knew where it was, I'd send it to you.)
> >For me, at least, a good tube pan is far more versatile, especially if you
> >want to try baking, angel, sponge, and chiffon cakes. Whatever you bake in
> >a bundt pan can be baked in a tube pan. Tube pans come with both solid and
> >loose bottoms; I have one of each. They also come both in plain metal and
> >non-stick, but you don't want a non-stick pan for baking angel or sponge
> >cakes, as their successful rising depends largely on the batter sticking to
> >the sides of the pan..

>
> Thanks Wayne for the information, I'll keep that in mind while I'm
> shopping. Look out Bed Bath & Beyond, here I come.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 10/27


Don't forget to take that 20%-off coupon!!!! Plus, be sure to look at
their 'damaged' goods shelves -- one never knows what can be found at
such fantastic prices!!

Sky, who loves to shop BB&B!

--
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On Wed, 28 Oct 2009 10:38:55 -0600, "gloria.p" >
wrote:

>koko wrote:
> >
>> Bake for 1 hour and 15 minutes, or
>> until a cake tester inserted into the center of the cake comes out
>> clean.
>> (After about 30 minutes, cover cake closely with aluminum foil.)

>
>
>
>
>I've never seen that last linme in a cake recipe before.
>
>Should it have been "Cover LOOSELY" ???
>
>Otherwise, won't it make the cake soggy?
>
>Inquiring minds need to know.
>
>gloria p


Dang it gloria, you are going to make me admit that I forgot to do
that step and baked the cake the whole time totally uncovered.
I did notice toward the end of the baking time though, that the edges
of the cake were starting to look like they would be burned any
minute.

koko
--

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George Bernard Shaw
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updated 10/27
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On Wed, 28 Oct 2009 08:21:44 -0400, Goomba >
wrote:

>koko wrote:
>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>> http://i34.tinypic.com/28v3ok.jpg
>>

>
>Better Homes and Gardens has been running a nice feature lately with
>Scott Peacock (Of the Edna Lewis/Scott Peacock fame) and he just did a
>cream cheese poundcake. I am a bit of a "traditionalist" in the sense
>that poundcake never had cream cheese in it originally (right??) but it
>looked so good that it is on my "to do" list in spite of the cream cheese.
>Your photo essay looks wonderful. Thanks for sharing it-it reinforces my
>desire to make one.


My pleasure.

koko
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koko wrote:
>
> On Wed, 28 Oct 2009 10:38:55 -0600, "gloria.p" >
> wrote:
>
> >koko wrote:
> > >
> >> Bake for 1 hour and 15 minutes, or
> >> until a cake tester inserted into the center of the cake comes out
> >> clean.
> >> (After about 30 minutes, cover cake closely with aluminum foil.)

> >
> >
> >
> >
> >I've never seen that last linme in a cake recipe before.
> >
> >Should it have been "Cover LOOSELY" ???
> >
> >Otherwise, won't it make the cake soggy?
> >
> >Inquiring minds need to know.
> >
> >gloria p

>
> Dang it gloria, you are going to make me admit that I forgot to do
> that step and baked the cake the whole time totally uncovered.
> I did notice toward the end of the baking time though, that the edges
> of the cake were starting to look like they would be burned any
> minute.


Toasted!!!!! not burned <G>. Toasted pound cake is soooo good )

Sky

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On Thu, 29 Oct 2009 03:38:13 GMT, Wayne Boatwright
> wrote:

>On Wed 28 Oct 2009 07:49:59p, Sky told us...
>
>> koko wrote:


>>> Dang it gloria, you are going to make me admit that I forgot to do
>>> that step and baked the cake the whole time totally uncovered.
>>> I did notice toward the end of the baking time though, that the edges
>>> of the cake were starting to look like they would be burned any
>>> minute.

>>
>> Toasted!!!!! not burned <G>. Toasted pound cake is soooo good )
>>
>> Sky
>>

>
>We used to butter sliced pound cake and toast it under the broiler, then
>top with fresh berries or strawberry jam.


Darn it folks, y'all are gonna make me get up and bake something. I
blame it on Koko....

Christine
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Wayne Boatwright wrote:
>
> On Wed 28 Oct 2009 07:49:59p, Sky told us...
>
> > koko wrote:
> >>
> >> On Wed, 28 Oct 2009 10:38:55 -0600, "gloria.p" >
> >> wrote:
> >>
> >> >koko wrote:
> >> > >
> >> >> Bake for 1 hour and 15 minutes, or
> >> >> until a cake tester inserted into the center of the cake comes out
> >> >> clean. (After about 30 minutes, cover cake closely with aluminum
> >> >> foil.)
> >> >
> >> >
> >> >
> >> >
> >> >I've never seen that last linme in a cake recipe before.
> >> >
> >> >Should it have been "Cover LOOSELY" ???
> >> >
> >> >Otherwise, won't it make the cake soggy?
> >> >
> >> >Inquiring minds need to know.
> >> >
> >> >gloria p
> >>
> >> Dang it gloria, you are going to make me admit that I forgot to do
> >> that step and baked the cake the whole time totally uncovered.
> >> I did notice toward the end of the baking time though, that the edges
> >> of the cake were starting to look like they would be burned any
> >> minute.

> >
> > Toasted!!!!! not burned <G>. Toasted pound cake is soooo good )
> >
> > Sky
> >

>
> We used to butter sliced pound cake and toast it under the broiler, then
> top with fresh berries or strawberry jam.


I'd've mentioned the butter, but I never thought to spread jam on top,
too!!! )

Sky

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On Thu, 29 Oct 2009 04:07:34 GMT, Wayne Boatwright
> wrote:

>On Wed 28 Oct 2009 08:53:33p, Christine Dabney told us...
>
>> On Thu, 29 Oct 2009 03:49:04 GMT, Wayne Boatwright
>> > wrote:



>> However, I have it in my head to bake the Philly Butter Cake for the
>> cookalong..

>
>You've mentioned this one before and I'm intrigued. What exactly is it
>like?


I am not very good at describing it...

It is a flattish round custardy/gooey cake. Almost looks like a cross
between a pie and a cake. It was always just called butter cake... I
had it the first day I was in nursing school. It could be found in
any bakery in Philly....

I found this thread on it... One of the last recipes in the thread is
one I will use. Haven't decided which one yet in that last post.

http://tinyurl.com/yhm9mhc

I hope this turns out like my memory of it, if I really make it.

Christine

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On Thu, 29 Oct 2009 04:39:23 GMT, Wayne Boatwright
> wrote:



>>

>
>I also found these two...
>
>REAL PHILADELPHIA BUTTER CAKE


>PHILADELPHIA GERMAN BUTTER CAKE


I would definitely use butter...

Christine
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On Wed, 28 Oct 2009 10:55:21 -0600, Christine Dabney
> wrote:

>On Wed, 28 Oct 2009 08:21:44 -0400, Goomba >
>wrote:
>
>>koko wrote:
>>> Half pound of butter, plus 5 eggs, equals a moist delicious poundcake.
>>> http://i34.tinypic.com/28v3ok.jpg
>>>

>>
>>Better Homes and Gardens has been running a nice feature lately with
>>Scott Peacock (Of the Edna Lewis/Scott Peacock fame) and he just did a
>>cream cheese poundcake. I am a bit of a "traditionalist" in the sense
>>that poundcake never had cream cheese in it originally (right??) but it
>>looked so good that it is on my "to do" list in spite of the cream cheese.
>>Your photo essay looks wonderful. Thanks for sharing it-it reinforces my
>>desire to make one.

>
>I make a coconut pound cake that has cream cheese in it. I got it
>from a nurse I worked with back in the early 80s. It is a very nice
>and moist cake.
>

Have you posted the recipe?


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