2 can (16 oz) apple halves in light syrup,, drained
2 tbsp butter
2 tbsp vegetable oil, preferably canola oi, l
3 1/2 cup sifted cake flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 3/4 cup sugar
1 cup buttermilk
1 tbsp pure vanilla extract
1 tbsp grated lemon zest
2 large eggs, separated
2 large egg whites
A Recipe for
Buttermilk Pound Cake (Ew)
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Coffee is a beverage that puts one to sleep when not drank. |
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This Recipe for Buttermilk Pound Cake (Ew) is one of thousands in the Recipes-to-go Dessert Cookbook.
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Soup and fish explain half the emotions of human life. |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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This is a recipe for Buttermilk Pound Cake (Ew) from the recipe cookbook of Recipes-to-go (Dessert)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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Food Tip |
Food Tip |
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In a food processor or blender, puree pears. Transfer to a
medium-sized saucepan and cook over medium-low heat, stirring almost
constantly, until reduced to 1 cup, 10 to 15 minutes. (Adjust heat as
necessary to maintain a gentle simmer). Transfer to a large bowl and
let cool completely.
Preheat oven to 350 degrees F. Lightly oil a 10-inch tube pan or coat
with nonstick cooking spray. Dust with flour, shaking out excess.
In a small saucepan, melt butter over medium heat. Cook, swirling the
pan, until the butter turns a light, nutty brown, about 60 seconds.
Pour into a small bowl, stir in oil and set aside.
Sift cake flour, salt, baking powder and baking soda into a
medium-sized bowl and set aside. Add 1 1/2 cups of the suger,
buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture
to the reserved pear puree and whisk until smooth.
In a clean mixing bowl and with clean beaters, beat the 4 egg whites
until soft peaks form. While continuing to beat, slowly add the
remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form.
With a rubber spatula, gently fold the dry ingredients into the pear
puree mixture alternately with the beaten whites, making three
additions of the dry ingredients and two additions of the beaten
whites. Turn the batter into the prepared pan. Bake for 40 to 45
minutes, or until a cake tester inserted in the center comes out
clean. Let cool in pan for 5 minutes, then turn out onto a rack to
cool, right side up.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399
Serves: 16
Buttermilk Pound Cake (Ew) Recipe brought to you by Recipes To-Go