Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

October 20, 2010

Pound Cake and Pumpkin Dip




It appears that out of all of my siblings only two of us are going to have babies.  Since my baby days are over and my uterus is officially retired I now live vicariously through Beth, my sister in law, and her reproductive system.  She is due with her first little girl baby in November and we recently had a shower for her.  If you past the baby birthing period of your life you need to know that there are two color combinations that are all the rage in the baby fashion world.  If you are having a boy the hues to combine are brown and blue.  The harder thing to believe is that baby girls have the most wonderfully designed nurseries when pink and black are used.  Who would have guessed?  Black is the last color I ever associate with a baby, although I think women in black slacks and a pink silk blouse look quite charming.  Regardless, this is the trend and you are now informed.

I also learned what a Bumbo is while celebrating the coming arrival of this child.  Basically, it is a seat for an infant that resembles a large blob of play dough that someone has formed into a seat for a young baby who cannot sit up on their own yet.  It is really amazing and I wonder where this invention was when I had infants.
Although, I was new to all of this baby fashion I did know that pound cake would be a hit  with all of the women.  This is my favorite recipe and my family adores it.  Make sure and add a small cup of water in an oven proof bowl to the oven while it bakes.  That is the secret to make it moist.

I also tried a new recipe, pumpkin dip.  This can be served with vanilla wafers, ginger snaps or apples.  It was like eating fluffly pumpkin pie filling on snaps.  It was gobbled up and I’ll be sure to make more for our Halloween party.

Hope you enjoy both of these recipes and I can't wait to post pictures of the sweet little larva when she arrives in a few weeks.

Perfect Pound Cake

1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all purpose flour
3/4 cup milk
2 teaspoons vanilla extract
1.  Cream butter in a large mixing bowl.
2.  Gradually add sugar, beating well at medium speed of an electric mixer.  
3.  Add eggs, one at a time, beating after each addition.
4.  Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until        blended after each addition.  
5.  Stir in favorings.
6.  Pour batter into a greased and floured 10 inch tube pan.
7.  Bake at 300F with a small Pyrex bowl of water, for 1 hour and 40 minutes or until a wooden pick insertend in center of cake comes out clean.
Cool cake in pan 10-15 minutes; remove cake from pan, and let cool completely on a wire rack.


Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

1.   Blend cream cheese and confectioners' sugar until smooth. 
2.  Gradually mix in the pumpkin. 
3.  Stir in the cinnamon and pumpkin pie spice until smooth and well blended. 
4.  Chill until serving.


Interesting Pound Cake trivia:
The pound cake was created in the early 1700s and was an easy recipe for those who could not read or write to remember, as it took a pound of each butter, sugar, eggs and flour.  In addition to that there was no leaveners, such as baking soda, added to this mixture.  Instead it was made fluffy by whipping the ingredients to a very fluffy state.  Note: My recipe doesn’t use leaveners either, so beat it well!

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