Finally made the ricotta pound cake. Yum! I used a combo of mexican vanilla

cardamom---brilliant. I'm baking one tonight too to take with me to Seattle. it surely wouldn't get

confiscated, would it? I'm just taking a carry-on.

 
it's wrapped and ready to go. I added 1 T orange rind and 1/2 tsp cardamom. I want to taste it so

badly---would they miss a slice?? It will be good piled high with berries and cream. yum! I want to taste a piece toasted as well. never have tried that with poundcake. sounds heavenly.

I covered the top with some sprayed foil because it was browning too quickly,and the darn thing stuck to the foil anyway, even though it was slick and very loosely tented, so a little bit of the top peeled off. a heavy dusting of powdered sugar will fix that.

 
Cheezz, I highly recommend Cinty's Art & Soul of baking. Notes like these are throughout the book.

When she and I talked the first time, she said she put a ton of content in there so even if you weren't cooking from her book, you would use hers as a resource.

 
Just FYI - it made 4 mini-loaves (about 1-1/4 cp. batter each) and baked 55 minutes

I put 1/8 tsp. cardomom in one and it smells heavenly - I think I could up the cardomom, though, so will have to experiment there.

WAIT! Amend that to bake for 50 minutes at 325 deg.... 55 was a tad too much.

 
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