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Pound Cake

I decided to move forward with the baking marathon. I had to take a brief hiatus last week to make a few Thanksgiving desserts (see picture below), which consisted of a white chocolate cheesecake, two pumpkin pies and some buckeye balls. What's up with the holes and circles in the pies?
Anyway, I started with the easiest things first, because that's my way. If I start with all the hard things first then I might get discouraged too soon and give up. Plus, if I did all the hard things and then something happened like I died or lost my memory and didn't have a chance to enjoy the easy things then I would be mad.

So far I've made the following:

The apple pandowdy. --Apple pie-type filling on the bottom, topped with what was essentially a pie crust. Yes, it was very dowdy looking.
The crumb cake.--Dense yellow cake topped with cinnamon, sugar, and pecan streusal. Makes a delicious breakfast! (Unless you happen to be a 4 or 6 year old boy.)

The pound cake. --Lovely crumb, full-flavored, dense but not dry. Named for the one pound of sweet buttery fat each slice adds to your thighs . (But totally worth it---after all, it's winter---we all need to fatten up to survive.)The apple pandowdy was okay, but I probably won't make it again. The crust turned soggy very quickly and the whole she-bang just didn't do much for me. The crumb cake was delicious, but the boys wouldn't touch it, so I probably won't make it very often. The pound cake rocked and was enjoyed by all, so here's the recipe.

Pound Cake
(adapted from The New Best Recipe book)

Supposedly, the unique way you mix it all together is the key to creating a moist, and yet dense cake with tons of buttery good flavor!

16 T butter, softened
1 1/3 C sugar
3 large eggs, plus 3 large egg yolks at room temp
1 1/2 t vanilla
1 1/2 t water
1/2 t salt
1 1/2 C (-3 T) flour

Preheat oven to 325.
Grease a 9 x 5 inch loaf pan and then line with foil or parchment.
Beat butter until smooth.
With machine running, slowly sprinkle in sugar.
Beat until light and fluffy--4-5 minutes, scraping sides of bowl once or twice.
Stir together the eggs, yolks, vanilla, and water and a separate cup.
With the mixer running at medium-high, add the egg mixture to the butter mixture in a very slow, thin stream.
Beat in the salt.
Place 1/2 c of the flour in a sieve and sift it over the batter.
Fold gently with a rubber spatula, scraping up from the bottom of the blow, until the flour is incorporated. Repeat twice more, adding flour in 1/2 c increments.
Scrape batter into prepared pan. Smooth top.
Bake until a toothpick inserted into the crack on top comes out clean (70-80 min)
After 5 minutes remove cake from pan.
Let cool completely, then remove foil and serve.

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