Whipped Cream Pound Cake
When I came back home last Monday night, I had this urge to make a pound cake! Call me crazy, but I did not know what came over me. All I know was that I wanted to bake a pound cake, so I heeded that call and went for it. I was not scheduled to go to the gym that day and all that thinking about cake perpetuated my lust to have it. The problem is, pound cake is very fattening because of all the sugar and butter that goes into it. Yes, truly fattening with a capital F. What I did was that I logged onto one of my favorite food blogs, Cookie Madness, and I found a butter-free pound cake recipe that I definitely needed.
The concept of replacing butter with whipped cream was interesting to me. I have always used butter in everything, and so I grew skeptical of the taste of this. I figured, anything “healthy” should be lacking in taste? Well, to my surprise it was not lacking in taste, but it has this lightness to it almost like a sponge cake. But unfortunately, somehow I over baked the cake, which really surprised me. The recipe called for 45-50 minutes. At 45 minutes the center of my cake was still wet, but the sides was not. The sides were brown and crisping because of the PAM cooking oil spray that I used. To continue, I left it for another 2 minutes in hopes that it would fully bake and unfortunately it over-baked!
Over-baked Whipped Cream Pound Cake
Father’s Day Weekend – Blondies and Bundt Pound Cake
Instead of getting a cake for my dad, I figure I would make him one! He loves my blondies and he loves pound cake, so I figure that’s what I should make! Now normally when I make pound cake, it’ll be in a 9×5 cake pan, but this time I want to make it in the bundt cake. I’m sure the eating experience would he the same, so I took my chance and went for it!
The recipe that I used is from The Repressed Pastry Chef.
I added a couple of ingredients like walnuts, because my mom was dying to have some, and my precious corn syrup and cinnamon.
Bundt Pound Cake
