The Culinary Works

One of my favorite kitchen memories is of my son wandering around our catering kitchen begging for “pound bread”, pound cake to the rest of us. My handsome darling couldn’t get enough of it!! If only I could have figured out how to get vegetables in the cake!

There are thousands of recipes out there for pound cake. It took me a long time to get my recipe exactly as I wanted it. Now that I do, I never use another recipe, why bother. I know exactly what texture and flavor mine will have…it’s exactly the way I want it. Most importantly, it is the perfect recipient for whatever creative spirit attacks me that day. So start with that, find a recipe that works for you and comes out consistent, with the taste and texture you like. Document it and store it. You can share it with friends and family if you want, but you don’t necessarily have to, I won’t tell.

You can enjoy it plain or you can add some flavor using what is called, Simple Syrup. I am a master of the flavored simple syrup and you can be too! Equal parts sugar and water reduced to a lovely consistency can add a hint of flavor or a hearty punch, you decide. Do you feel like orange pound cake? No sweat, orange rind in the pot while the syrup reduces equals citrus heaven. (Leaving the rind in large strips makes it easier to fish out later) Want berry? Drop some dried berries in. It’s as simple as steeping tea. When the syrup reaches the consistency of warm maple syrup, take it off the heat, if you like you can run it through the strainer to remove any bits. WARNING! Hot sugar is like the sun. DO NOT TOUCH IT, SPLASH IT or otherwise allow it to come in contact with your skin, OUCH!

While the cake is warm, and once the syrup is cooled to room temperature, you can drizzle some over the cake and let it soak in. How much depends on how strongly flavored you want the cake to be. It’s going to take about a ¼ cup but if you allow some soak time, you could add up to 1/3. You don’t want to get carried away. How much it can soak up depends on the density of the cake recipe you choose but it can get soggy if you are too generous. Go light the first time and taste it. If you think it can handle more, add a bit more next time. Keep any extra syrup in the fridge. You can use it later for coffee, hot cocoa, oatmeal, cocktails etc.

Some of my other favorites:

• Lemon/Lime/Verbena
• Lavender/Vanilla
• Orange/Raspberry
• Coconut/Lime
• Meyer Lemon
• Peach

You can use flavor extracts in the syrup, but try the real thing using fruits, herbs, peppers, whatever you find that strikes your fancy. The flavor you will get from the real product is so much more alive in your mouth it’s worth any extra effort. Liquors are another way to add nice flavor, remember the alcohol cooks off during the reduction process. Served with some whip cream and fresh berries and you have created a masterpiece!

As for me, my son still loves pound bread, but he wants it plain and plain only. Someday! I can dream, right?