The kids and I had this for supper this evening:
Brad happened to be gone so I just cooked up a bunch of veggies from the garden and served some cheese along side. The meal was delicious (thought I) but I knew that the kids would not be thrilled.
So I made a cake for dessert. I wanted to use the last of the strawberries in an extravagant fashion and we were not disappointed.
I cut this recipe out of the Lancaster Farming paper. It’s a weekly newspaper full of things that farmers like to read…ads for tractors and equipment and articles about anything concerning agriculture. There is a section for the cooks in the family, too: recipes and a food question/answer part. I always look forward to that section, especially this month. June is dairy month and lots of people submit their favorite dairy recipes.
Anyway, I cut this cake recipe out two weeks ago and figured it would make the perfect base for strawberries. With all of that butter, sugar, and cream cheese, it sure was extravagant! And it was a good way to use up a bit of the cream cheese I made a few weeks ago.
From the words of Joy, the recipe contributor, “This is the pound cake that tastes like the kind “grandma” use to make!”
Cold Oven Pound Cake
Adapted from Joy Timmons’ recipe in The Lancaster Farming, June 2013
Note: I made a third batch of this and got a small cake out of it. I didn’t want a large loaf.
3 sticks butter
3 cups sugar
8 oz cream cheese
1 t vanilla extract
3 cups unbleached flour
Cream the butter, sugar, and cream cheese until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and then the flour. Pour into two parchment-lined loaf pans (I used 4 x 8-inchers). Slide the cakes into a COLD oven and set the temp for 300 degrees F. Set the timer for 1 hour and 20 minutes. Check the cakes. You may need to give them a little more time. They should be golden brown around the edges and a toothpick should come out clean. Remove them from the pans when they are finished baking and cool on a wire rack.
Yield: 2 loaf cakes
This recipes hails from the Mennonite Community Cookbook. It originally called for 1 full cup of sugar. I figured if I put all of that in, I might as well just spread jam on my cake!
2 cups well crushed fresh strawberries
1/4 cup sugar
Stir to dissolve sugar. Refrigerate a few hours to chill thoroughly. Serve over ice cream, cake, or breakfast carbs of your choice.