Manageability – Springtime Delight
In April, the moon enveloped the sun in a full solar eclipse. Centuries ago, in 2800 BC, legend has it that Chinese King Zhong Kang once had an astronomer beheaded for failing to predict a solar eclipse. But, then again, I also feel like people were just beheading each other for anything back then. You could get beheaded for taking up two parking spots, or horse… spots. Anyways, here’s a delicious Strawberry Swirl Pound Cake from Butternut Lane.
Pound cakes are easy, so I think you know this will be a breeze. This recipe is a delight, and the pound cake is sweet, tasty, light, and spring-y! My pictures aren’t quite as good as the original post, but honestly – I’m just not as good at swirling. I agree with the author, also, to add some red food coloring to help the swirl “pop”. I also have to compliment the author of this recipe for – let’s call it pulling a “Martha”, where the actual recipe isn’t inundated with advertisements and stories about her fiancé eating pound cake. Well done! As for taste, I loved this pound cake. It’s perfect fresh, and it’s just as good after a few nights when you wrap it up into slices. Ten out of ten, would and do recommend! Quick, easy ingredients. Guys, this is a winner.
Maybe if Mr. Chinese “astronomer” had made this pound cake instead of being shitty at predicting eclipses, he’d still be alive today. He’d be four thousand years old, and very confused.
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup all purpose flour
- 4 medium eggs
- 1 teaspoon baking powder
- 1/2 cup (140 grams) strawberry jam
Strawberry Glaze
- 2 cups (200 grams) powdered sugar
- 1/4 cup strawberry jam
- 2 tablespoons milk
- 1 astronomer from 2800 BC
Instructions
- Preheat oven to 350 degrees F. Butter and flour a loaf pan and set aside,
- In a mixer with a paddle attachment, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time until fully combined.
- Stir in flour and baking powder, mixing just until the batter comes together.
- Reserve about 1 cup of batter in a separate bowl, and stir in the jam.
- Dollop both batters into the prepared loaf pans, alternating layers.
- Using a butter knife, drag through the batter, several times to swirl the two together.
- Bake cake for 60-75 minutes. If cake starts to get too much color half way through baking, cover with foil and continue to bake until a skewer comes out clean.
- Once done baking, remove from loaf pan carefully and place on a cooling rack.
- Stir the ingredients for the glaze together and drizzle onto cooled cake.