I love pound cake, but I haven't eaten it in a long time. My favorite was a recipe that came from Louise, a roommate of mine in college whose mother had sent her a "care package" from her home in New Brunswick. I absolutely loved the cake and got the recipe from Louise. After baking the basic cake and when it is hot out of the oven, you pour fresh lemon juice mixed with sugar all over the top. It seeps down around the edges and is absolutely delicious!
There are a fair number of cakes I've read about that are "baptized" with lemon and sugar glazes, but I haven't run across a recipe where it's done on a hot cake. I will have to do a search to see if I can find one. This sounds really delicious! Thanks so much for sharing this memory, Clarice!
Lovely wonderful post. I’m honored to be mentioned in your newsletter and I’m so anxious to try your recipe. On a quieter note, i too had a brother Michael, he was 52 when we lost him. My heart goes out to you. May his memory be a blessing.
Thank you, Jamie. It was an honor and a joy to discover your piece and your blog. I’m so very sorry for the loss of your brother Michael too. I do love the expression “May his memory be a blessing.” I wish the same for your brother as well.
Sounds like Happiness is Midnight Baking, my friend. I hope you saved me a piece for our bake session! (Side note: if we make that ribbon cake, I’ll bring the crimson raisins from Domenica Marchetti’s latest post).
Thank you for sharing your brother with us. ✌🏽 and 💗
Yes, I will save you a slice or two (or maybe more!) from my next batch, which I’ll be baking this week at the request of several folks who missed out on the first!
Ooh, crimson raisins—my big crush. The ribbon cake sounds great, but I’m still reading recipes and have fallen in love with several. Let’s talk soon. Can’t wait! And thanks for reading about my baby bro.💕
Oh this brings back memories. We had a neighbour who followed the "1lb of everything" formula – umm it was a pretty dense cake and not for the fainthearted, but we loved it, especially the crust.
It is a dense cake, though the addition of the sour cream does lighten it some. I haven’t actually tried making it with 1 lb each of the four key ingredients, and I may give it a try just to see how it comes out. As you point out, the crust really is the most memorable part. The deep golden brown and that seismic crack are truly a work of art and culinary chemistry.
Yeah for modern bakes, those cracks would be considered unacceptable, but it wouldn't be a real pound cake without them ☺️.
The "1lb of everything" version certainly wouldn't make it to anyone's Instagram page, but it does seem to give the best butter-iest crust.
One time, we were really naughty and nicked the entire crust – our neighbour got home to find a totally "naked" cake on her table – like sheep after shearing 😂.
Ruth, I could snack on pound cake all the live-long day, I love it so much. Thanks for the recipes and the links and for sharing your memories and insights. Those hand-written recipes are treasures. Also, your Aunt Gerda's addition of mace reminds me that it is such an underused and underappreciated spice, isn't it?
I’m with you about snacking on pound cake. We did for several day and now I’m missing it! Thanks also for your comments on those stained recipe cards. They really are precious and inspirational. I’m also intrigued with the use of mace and wonder why it isn’t used more. Obviously more baking is on order!😆
Never a truer phrase “happiness is baking”! It really does have a way of injecting some joy. And pound cake is such a favourite, simple cakes are so underrated, but I think some of the best.
Such a wonderful newsletter. Filled, as always, with your great sense of humor and your family memories. As much as I appreciate a good pound cake, if I were ever to bake, I'd be very interested in “The Best Damn Lemon Cake,” that was my Bubbe's specialty and my very favorite. Thank you!
just here to say I love all of your newsletters but this is one of my faves ... you cover so much ground on so many levels : physical (I'm salivating ; ) mental (I always learn from you) and what I enjoy best, the way you evoke soul into your writings. thank you xo
Sitting here,eating my oatmeal, wishing I had a slice of that pound cake. Another great article. I never put together that pound cake was equal amounts of ingredients. I learn something from you every time.
Thanks, Judy! The equal weight part doesn't work out exactly, but it's pretty close. I used to think it was called a pound cake because the loaves weighed a pound, but they don't--mine were closer to a pound and a half!
I will have to make another batch for you--Jeff finished off the final slice last night. I even froze part of a loaf to keep it out of his clutches!
Pound cake--Oh my gosh, my mouth is watering!!! The recipe cards look just like the ones I have from my mother!! So sorry for the loss of your brother. I have lost two brothers in the last couple of years. My one brother, Joe, kept making my Mom's Green Kettle Cake. He was determined to get it RIGHT, just like Flora's (my Mom's name also).
Thanks for the memories and the condolences, Evelyn. I'm sorry for the loss of your brothers as well. You never stop missing those you love. Sometimes you even start making their recipes! Your mom's Green Kettle Cake has sparked my curiosity. Was it green? That would be perfect for St. Patrick's Day!
How interesting that your mother was named Flora. Jeff's grandma was also a Flora. Obviously it was a popular name years ago.
GREEN KETTLE CAKE is the most delicious chocolate cake I have ever eaten!! Green Kettle was the name of the restaurant in PA where the cake originated. My mother could make this but every time I tried it would not raise as high as hers. I even took lessons from Mom and added her remarks as we worked. Still, when by myself, I could never get it quite as high as I remembered hers. My brother Joe did better than any of his siblings.
I remember well the beautiful tribute that you wrote about your brother, Ruth. The few handwritten recipes that I have from my mother are also a bit vague! I'm glad you were able to finesse the recipe. I like the sound of candied ginger. And I'm sorry about your household woes.
Pound cake is one of the pleasures of life. This was a blast -- especially with the ginger option.
Thanks so much, Mark! I enjoyed writing it too. So great to hear from you. I hope all is going well in your life.🤗
I love pound cake, but I haven't eaten it in a long time. My favorite was a recipe that came from Louise, a roommate of mine in college whose mother had sent her a "care package" from her home in New Brunswick. I absolutely loved the cake and got the recipe from Louise. After baking the basic cake and when it is hot out of the oven, you pour fresh lemon juice mixed with sugar all over the top. It seeps down around the edges and is absolutely delicious!
There are a fair number of cakes I've read about that are "baptized" with lemon and sugar glazes, but I haven't run across a recipe where it's done on a hot cake. I will have to do a search to see if I can find one. This sounds really delicious! Thanks so much for sharing this memory, Clarice!
Lovely wonderful post. I’m honored to be mentioned in your newsletter and I’m so anxious to try your recipe. On a quieter note, i too had a brother Michael, he was 52 when we lost him. My heart goes out to you. May his memory be a blessing.
Thank you, Jamie. It was an honor and a joy to discover your piece and your blog. I’m so very sorry for the loss of your brother Michael too. I do love the expression “May his memory be a blessing.” I wish the same for your brother as well.
Sounds like Happiness is Midnight Baking, my friend. I hope you saved me a piece for our bake session! (Side note: if we make that ribbon cake, I’ll bring the crimson raisins from Domenica Marchetti’s latest post).
Thank you for sharing your brother with us. ✌🏽 and 💗
Yes, I will save you a slice or two (or maybe more!) from my next batch, which I’ll be baking this week at the request of several folks who missed out on the first!
Ooh, crimson raisins—my big crush. The ribbon cake sounds great, but I’m still reading recipes and have fallen in love with several. Let’s talk soon. Can’t wait! And thanks for reading about my baby bro.💕
Oh this brings back memories. We had a neighbour who followed the "1lb of everything" formula – umm it was a pretty dense cake and not for the fainthearted, but we loved it, especially the crust.
It is a dense cake, though the addition of the sour cream does lighten it some. I haven’t actually tried making it with 1 lb each of the four key ingredients, and I may give it a try just to see how it comes out. As you point out, the crust really is the most memorable part. The deep golden brown and that seismic crack are truly a work of art and culinary chemistry.
Yeah for modern bakes, those cracks would be considered unacceptable, but it wouldn't be a real pound cake without them ☺️.
The "1lb of everything" version certainly wouldn't make it to anyone's Instagram page, but it does seem to give the best butter-iest crust.
One time, we were really naughty and nicked the entire crust – our neighbour got home to find a totally "naked" cake on her table – like sheep after shearing 😂.
Ruth, I could snack on pound cake all the live-long day, I love it so much. Thanks for the recipes and the links and for sharing your memories and insights. Those hand-written recipes are treasures. Also, your Aunt Gerda's addition of mace reminds me that it is such an underused and underappreciated spice, isn't it?
I’m with you about snacking on pound cake. We did for several day and now I’m missing it! Thanks also for your comments on those stained recipe cards. They really are precious and inspirational. I’m also intrigued with the use of mace and wonder why it isn’t used more. Obviously more baking is on order!😆
Beautiful, Ruth. So glad we crossed paths here! ❤️
Me too, Jolene! Someday in real time!🤗
YES!
Never a truer phrase “happiness is baking”! It really does have a way of injecting some joy. And pound cake is such a favourite, simple cakes are so underrated, but I think some of the best.
I agree with both ideas, Julia: Happiness is baking, and simple cakes are some of the best. Thanks for your comment. 🤗
Such a wonderful newsletter. Filled, as always, with your great sense of humor and your family memories. As much as I appreciate a good pound cake, if I were ever to bake, I'd be very interested in “The Best Damn Lemon Cake,” that was my Bubbe's specialty and my very favorite. Thank you!
Thanks, Leslie! I think The Best Damn Lemon Cake is next on my list! I bet your Bubbie's was really special! 😋
A beautiful, heartfelt post, Ruth- thank you!
Thank you!🤗
just here to say I love all of your newsletters but this is one of my faves ... you cover so much ground on so many levels : physical (I'm salivating ; ) mental (I always learn from you) and what I enjoy best, the way you evoke soul into your writings. thank you xo
Awww, Beth, that's too kind. Thanks for your comment.😘
you're most welcome but nope ... not too kind but sincere.
That's lovely. Thanks, Beth!
Sitting here,eating my oatmeal, wishing I had a slice of that pound cake. Another great article. I never put together that pound cake was equal amounts of ingredients. I learn something from you every time.
Thanks, Judy! The equal weight part doesn't work out exactly, but it's pretty close. I used to think it was called a pound cake because the loaves weighed a pound, but they don't--mine were closer to a pound and a half!
I will have to make another batch for you--Jeff finished off the final slice last night. I even froze part of a loaf to keep it out of his clutches!
Pound cake--Oh my gosh, my mouth is watering!!! The recipe cards look just like the ones I have from my mother!! So sorry for the loss of your brother. I have lost two brothers in the last couple of years. My one brother, Joe, kept making my Mom's Green Kettle Cake. He was determined to get it RIGHT, just like Flora's (my Mom's name also).
My mom's name was also Flora. Never heard of anyone else with that mame till I met Ruth. And now you.
Thanks for the memories and the condolences, Evelyn. I'm sorry for the loss of your brothers as well. You never stop missing those you love. Sometimes you even start making their recipes! Your mom's Green Kettle Cake has sparked my curiosity. Was it green? That would be perfect for St. Patrick's Day!
How interesting that your mother was named Flora. Jeff's grandma was also a Flora. Obviously it was a popular name years ago.
GREEN KETTLE CAKE is the most delicious chocolate cake I have ever eaten!! Green Kettle was the name of the restaurant in PA where the cake originated. My mother could make this but every time I tried it would not raise as high as hers. I even took lessons from Mom and added her remarks as we worked. Still, when by myself, I could never get it quite as high as I remembered hers. My brother Joe did better than any of his siblings.
I will send you the recipe.
Great cake!
I remember well the beautiful tribute that you wrote about your brother, Ruth. The few handwritten recipes that I have from my mother are also a bit vague! I'm glad you were able to finesse the recipe. I like the sound of candied ginger. And I'm sorry about your household woes.
Oh, thanks, Vicki! It was quite a week, but pound cake really saved the day!