Baptist Pound Cake

Hey There!,

Mother’s Day is right around the corner and it looks like I’ll be hosting Mother’s Day lunch/dinner again. I’m the only woman in my family with no kids, so I guess the task falls on me, that is until I have kids of my own. I’m still working on this year’s menu, but I do know that it will include this 5 flavor pound cake we like to call, “Baptist Pound Cake”. Now I made a version of this cake last year for Mother’s Day lunch but I have since then improved the recipe…at least I think it has improved. I simply added cream cheese to the recipe and I think it makes all the difference. The cake was moist before, but since adding the cream cheese it has become ever more moist and dense. It’s just so perfect.

Now, if you all grew up in “black church” or maybe you just attended a southern church, you’re all too familiar with pound cake. It seems that whenever there was an afternoon program (or afternoon pro-grim, as the old people say) it could be guaranteed that the following six things would be on the repast menu, 1) pound cake 2) after dinner mints 3) cookies 4) punch (preferably red or green and the kind that comes frozen that you just pour ginger ale over) 5) salted peanuts and 6) sheet cake. Some older church lady usually made the pound cake and it was always dense moist and perfect. This cake is just like that. The flavor is great, the texture is great and eating it just takes you back to fun times and times of fellowship (at least it does for me).

I think another about this cake that makes it so great is that you can dress it up or down and top it with almost anything you can think of. Sometimes it’s good all on its own, but other times a little icing, some fruit, nuts, ice cream or whipped cream and help take it to the next level. This cake is just so versatile and it’s just perfect for every occasion.

So if you love pound cake like I do and if it conjures up childhood memories like it does for me, be sure to check out the recipe for “Baptist Pound Cakes”. Be sure to tell me how you like to top it or if you like to eat it plain.

See you in my next post.

~Samantha J


Baptist Pound Cake

1 brick cream cheese at room temp
6 eggs
3 cups flour
1 teaspoon salt
2 1/2 sticks of butter (salted) at room temp
3 cups sugar
2 1/2 teaspoon of vanilla
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/2 tea lemon extract

 

Preheat the oven to 350 degrees.

In a stand mixer fitted with a paddle attachment cream the cream cheese and butter until it is light and whipped. About 3 to 5 minutes.

Add the salt and sugar and continue to beat for another 3-5 minutes until well incorporated.

In a separate bowl crack 6 eggs. Add them one by one to the mixer while on low speed making each sure each egg is well incorporated.

Add the flavorings.

Add the flour to the mixture in three parts.

Generously butter and flour two loaf pans. Divide mixture into the two pans.

Bake for 30 45 minutes or until done.

Top with your favorite topping and enjoy.

 

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Spicy Mango Dressing

Hey Guys,

We’re now at the height of summer here in Virginia and it is hot, I mean blazing hot! Not to mention it is humid and muggy too! You know all winter long, I anxiously wait for summer to come so that I can break out my fancy summer shoes and dresses but as soon as the hot weather gets here, I start looking forward to the cooler days of early fall. I guess I’m just never satisfied.

Anyway although the weather has been hot, I have been really enjoying summer. Since I’ve started this blog this year, I’ve been more attentive to the summer fruits and vegetables and I’ve been working to incorporate them into my cooking. Whenever I go to the grocery store, I make a habit of walking around the produce section a couple of times and checking out what’s on sale for the week. This week, mangos were on sale so I grabbed a couple. I’m not a huge mango fan (I love the taste just not the consistency) but headed over to Pinterest to find a recipe that I could make with my perfectly ripe mangos. I ran across the recipe below for Spicy Mango Dressing pinned by The Café Sucre Farine. It looked colorful and easy to make so I decided to give it a try. The dressing turned out to be very tasty and flavorful. It was a little thicker than I would have liked so I opted to use it as a marinade over shrimp as opposed to a dressing. The spicy mango flavor paired nicely with the flavor of the shrimp and created a fresh summer dish. I bet this dressing/marinade would even taste great on chicken. If you do want to use this as a dressing and you would like a thinner consistency, I would suggest making the dressing according to the recipe and then gradually add in more oil until you achieve the ideal consistency.

There are quite a few more weeks left in summer and I am really looking forward to creating more dressings/marinades and other dishes from the seasonal produce. If you all have any suggests of fruits or vegetables that I should use to make dressing/marinades then leave a comment below and let me know. Also, tell me what your favorite dressing/marinade to make is.

Be sure to check out the recipe below!

#thekitchenonwellington
#spicymangodressing

~Samantha J.

Since this recipe is not my own, I have provided a link to the original recipe, here.

 

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