Good old fashioned pound cake has been around for a very long time. Original recipes called for a pound each of flour, butter, sugar and eggs - thus its name, but so few ingredients in such large quantities resulted in a rather large cake. I don't know about you but if a big cake's in the house, I think it's my job to finish it so that's why I like this particular recipe. It makes only enough to fill a small loaf pan.
Traditional pound cakes have no leavening in them which results in an extremely dense heavy cake but in this version the addition of baking powder, never mind cream cheese results in a light and moist cake with a fine crumb - perfect with ice cream (course what isn't), fresh fruit or even as the base in a trifle.
Chocolate Chip Caramel
Chunk Pound Cake adapted from Jackson Hole Cooks
1 stick (1/2 cup) butter, softened
1 cup sugar
4 eggs
1 Tablespoon pure vanilla extract
1-1/2 cups all purpose flour
1 teaspoon baking powder
Dash of salt
1 cup white chocolate chips
1/2 cup caramel chunks (crushed heath bars)
Preheat oven to 350. Grease and flour a loaf pan. Set aside. In bowl of electric mixer on medium speed, cream butter and cream cheese
until light and fluffy. Add sugar and mix well. With motor running, add eggs
one at a time followed by vanilla extract. Whisk dry ingredients together and add to bowl, mixing well. Add
chocolate chips and caramel chunks mixing briefly on low speed to incorporate
into batter. Turn into prepared loaf pan. Bake for 1 hour or until golden brown
on top and firm to the touch. Let cool for 5 minutes on a wire rack. Remove
from pan and cool. Serve warm or cold.
So listen, the big guy just called me from Newark airport and he's on his way home. I can't wait - it's been a darn long 5 days although I managed to get a ton of stuff done around the house I've missed the half of my heart that went along with him! Ever the teacher, as the house guest of one of our "girls" he took the opportunity to show her how to make Risotto of the Shrimp and Asparagus kind. He's so proud of his student we just had to share this picture with you. Good job Sophia! You make us proud in every way.
That looks soooo good - of course - I would have to do something crazy like use dark chocolate instead of white - just to make it heart healthy - hehehehehe. I know you are more than ready to have the big guy back!
Posted by: Nanan | 08/02/2010 at 08:44 PM
Lea - dark chocolate would be the bomb. I only used white cause that was all I had.
Posted by: June | 08/03/2010 at 06:52 AM
Oh you are so wonderful!!! As you can see, I was just bursting with pride over my risotto after such an in-depth and thoroughly enjoyable tutorial by Steve!
Miss ya! And MISSED the blog. Oh my, just where to I begin...
Posted by: Sophia | 08/05/2010 at 05:34 PM
Sophia - you did a fabulous job of the risotto. The big guy says "you've been an excellent student in ALL of my classes, including the risotto." ...so I say...who taught the big guy???? Miss you too and your blog visits. You can start back in April 2009. LOLOL
Posted by: June | 08/05/2010 at 07:25 PM
This one got my attention!
Posted by: Mary from Apron Strings & Wedding Rings | 08/02/2011 at 10:38 AM
Mary - I love my sweet stuff but don't indulge very often.
Posted by: June | 08/02/2011 at 11:37 AM