52 - Thirty Nine

Pound Cake #3 is by C & H Sugar and looked so promising – All-in-One Cake & Frosting.  HH loves frosting on a cake, so this was ideal.


All-in-One Cake and Frosting



·         6 oz. cream cheese, softened

·         1 cup butter or margarine, softened (2 sticks)

·         1 tablespoon vanilla extract

·         1 (2 lb.) pkg. C&H® Powdered Sugar

·         2/3 cup milk

·         4 large eggs, slightly beaten

·         2 1/2 cups all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         2/3 cup water


Preheat oven to 350°F. Generously grease and flour a 12-cup Bundt baking pan, preferably non-stick.

Frosting: In large mixing bowl, beat cream cheese, butter and vanilla extract at medium speed until smooth. Add powdered or confectioners' sugar alternately with milk, beating 1-2 minutes or until blended. Remove 2 1/2 cups of frosting from bowl, placing into a plastic sealable bag, and set aside.

Cake: With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Beat until blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture alternately with water and continue beating 1-2 minutes or until well blended.

Pour into pan and bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. While cake is still warm, use a knife to loosen the cake from the sides of the pan. Cool completely before removing from pan. Place cake on serving plate and top with remaining icing.

Here’s the final product at Holly’s Diner.  What a debacle!

It didn’t taste as bad as it looks with the organic yellow dye in the frosting, but sometimes, who can get past the looks?!


52 - Thirty Eight

After Daphne’s pound cake, I was on a pound cake quest.  The next on the list, a pound cake from the south.  The recipe is compliments of Paula Deen.


This pound cake turned out fluffy and moist and quite delicious!  HH likes it with chocolate syrup drizzled over the top.


Vanilla Pound Cake

Recipe Courtesy of Paul Deen



  • Nonstick baking spray with flour
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 6 large eggs, separated
  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup sliced almonds
  • Black Cherry Sauce, recipe follows
  • Black Cherry Sauce:
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lime zest
  • 1/2 cup black cherry juice
  • 1 (12-ounce) package frozen dark sweet cherries


Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.

In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack. Serve with Black Cherry Sauce, if desired.

Black Cherry Sauce:

In a medium saucepan, combine the sugar, cornstarch, and lime zest. Stir in the black cherry juice, whisking until smooth. Add the cherries. Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute.. Remove from the heat and let cool.

Recipe courtesy Paula Deen



52 - Thirty Seven

I picked up a new cookbook recently, Relish by Daphne Oz.  I was suddenly inspired to find a delicious, moist pound cake recipe.  Daphne’s recipe for Coconut Pecan Pound Cake is below.  This version (minus the coconut and pecans) tasted good, although not as moist as I anticipated.  It may have been the oven at The Diner, hence the pound cake quest begins!


Coconut Pecan Pound Cake

by Daphne Oz



Servings10, Yield 1 cake

·         4 eggs

·         2 cups sugar

·         1 cup unsalted butter

·         3 cups flour

·         12 teaspoon baking powder

·         12 salt

·         1 cup buttermilk

·         1 cup flaked coconut, unsweetened

·         1 cup pecans, chopped

·         GLAZE

·         12 water

·         2 tablespoons salted butter

·         1 cup sugar

·         powdered sugar, for dusting



1.      Preheat oven to 350 degrees Fahrenheit.

2.      In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.

3.      Combine flour, baking powder and salt in a separate bowl.

4.      Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.

5.      Stir in coconut and pecans.

6.      Pour batter into a pound cake mold (loaf shaped pan).

7.      Bake for 60 minutes or until a knife inserted in the center comes out clean.

8.      For the glaze:.

9.      Five minutes before cake is finished baking make the glaze.

10.  Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.

11.  Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.

12.  Dust with powdered sugar.

13.  Let stand for 10 minutes and eat warm!



52 - Thirty Six

HH and I went bike riding at the beach recently, and met some friends at World Famous.  Fish was the menu item of the day – fish tacos, fish sandwich, fish and chips.  The weather was beautiful, the food was great, the company was the best, the day perfect.