Wednesday, April 17, 2013
A Springtime Cake
In one bowl I mixed together 6 eggs, 1/3 cup milk, and about 1 1/2 tsp vanilla extract. Into a second bowl I sifted 2 2/3 cups of flour, 2 tsp baking powder, 1 tsp salt. In an electric mixer I creamed 3 sticks (I told you it was rich) or room temperature butter with 1 TB lemon zest, 2 TB blood orange zest, 1/2 cup white sugar and 3/4 cup brown sugar. When was butter is well mixed I alternated between the flour and egg mixture (ending with the flour) and then stirred in about 2 cups of sliced strawberries tossed with 1 TB of flour.
1/3 of the batter went into my well buttered and floured bundt pan, followed by another 1/2 cup (a heavy 1/2 cup) of strawberries tossed with a heavy 1/2 tsp flour. Another layer of batter (1/3 of the total) covered those berries and was topped with another heavy 1/2 cup of berries tossed with flour. I spread the last 1/3 of the batter on top and baked my springtime pound cake for 1 hour and 10 minutes at 325º.
While the cake was baking I combined 2TB lemon juice, 3TB (maybe it was 3 1/2) blood orange juice and 1/2 cup sugar in a small saucepan. I brought the liquid to a boil stirring to dissolve the sugar to make a tangy syrup to flavor the cake.
When the cake was baked and still warm in the pan I poked holes in it with a wooden skewer and brushed my cooled citrus syrup over the top -- the holes help it sink into the cake. After cooling for 10 minutes I flipped the cake over onto a cooling rack (next time I will turn it over onto parchment paper on a rack as that syrup was pretty sticky) skewered holes in the top of the cake and brushed on the remaining syrup.
Despite the 6 eggs the end result was a moist, tangy fruit filled cake. Just right to welcome and celebrate another spring.