After two straight months of working myself crazy, I decided last week that enough is enough. While I’m blessed that I’m able to earn extra money while working from home, I’ve always sucked at that whole balance thing. When you add the post-holiday budget strain, I felt this maddening need to cram as much work into my days as I feasibly could, which was in direct contrast to my pesky resolution to not do that anymore. It’s so easy to slip into survival mode, and let your days fall into a continuous series of necessary tasks. Where’s the joy in that? None, I can tell ya.
So, rather than let my clients’ needs become my life, I’m enforcing a daily limit on my worktime so I can also focus on my home, my kids, and things I actually enjoy doing. That includes getting back in the kitchen.
So, it’s Tasty Tuesday, and since I’ve been felled by a cold/allergies that are slowly sucking the life out of me, I decided to stick with classic comfort. My Mom’s Pound Cake is oh-so-easy, and also a simple staple that was almost always on hand when we were growing up. It’s a basic, effortless recipe that everyone should have in their back pockets, and it can be repurposed in so many ways. For example, it can serve as the base for strawberry shortcake in a pinch, or you can go all Bobby Flay and throw it on the grill.
Remember that, unless a recipe specifies differently, you should shoot for room temperature butter and eggs when baking. It helps your batters mix up and bake evenly, and is one of those baking tricks that separate the boys from the men. (not really, but if you’re gonna dirty up some dishes, why not hedge your bets for the best outcome?)
Mom's Pound Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 sticks butter (preferably room temperature)
- 6 eggs (preferably room temperature)
- 1 Tbs. pure vanilla extract (seriously, dude)
- Preheat oven to 350 degrees. Grease and flour a standard Bundt pan and set aside.
- Place all the ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 30 seconds, or until you’re sure it’s not going to fly all over the place. Increase speed to medium and mix for 10 minutes, stopping once halfway through to scrape down the sides.
- Pour batter into prepared pan and bake for 50 to 60 minutes, or until done.
- Remove pan from oven and place on cooling rack for 10 minutes. Invert cake onto cake plate and let cool completely.
Speaking of cake, I just finished reading The Cake Therapist, which is the debut novel from cookbook author Judith Fertig. I picked this one up because, not only was the cover attention-grabbing, but the summary reminded me of Sarah Addison Allen novels, which I love. I truly enjoyed this book, and was impressed by her descriptive prose. The plotline resolutions could have been a little more satisfying, but overall, I’d definitely recommend it. Unless you’re on a diet, that is.