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)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
sing Sage: |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This Recipe for Buttermilk Pound Cake (Ew) is one of thousands in the Recipes-to-go Dessert Cookbook.
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The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This is a recipe for Buttermilk Pound Cake (Ew) from the recipe cookbook of Recipes-to-go (Dessert)
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Vanity is the food of fools. |
| Anonymous |
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