January 3: Apple Cider Caramel Pound Cake

Those pioneer ladies must have had the forearms of a sailor.

 Today's project was this Apple Cider Caramel Pound cake.

 I am not a baker. Aside from Tollhouse cookies, my attempts at baking usually fall flat. Or burned. Or doughy. Or...you get the picture. But I'd love to bake; to demystify the whole crazy chemical process and figure out how to whip up tasty little treat in no time flat. And I'm going to visit friends tomorrow, and thought a pound cake would be nice. Now, I should tell you I don't have a stand mixer. Or a bundt pan. Or a tube pan, whatever that is. Those of you who ARE bakers are now slapping a hand on your forehead at my lack of understanding of the laws of baking pound cakes.

 

For everyone else out there, can you guess what this is? That's right, shortening. Pure fat. A pound of it.

 

Now, guess what this is. That's right, butter. Pure fat. A pound of that, too.

 

And this? You've got it. That's the two pounds of fat creamed together with three cups of sugar and 6 (count 'em - 6) whole eggs.

 

The whole process, ignoring the manly forearm I've developed from wielding my hand mixer for an absurd length of time, was comforting. Mix this, add this, mix, scrape, mix. Soothing, like baking should be. Hubby was out of the house and the wee one was busy with his play-doh and toys, and I was bustling in the kitchen with my mixer and my music. Nice.

 

The batter, due to my aforementioned lack of knowledge of anything pound cake, yielded two loaf pans and a small round cake's worth of pound cake. More than enough for our family and some to take to others.

 

 Somehow when the cake batter was done, though, wee one magically appeared for his "cake licker."

 

I was pleased with the end result, though the one we cut into fell apart. It was more moist than other pound cakes I've had, but very, very yummy. Overall, a great treat. The caramel sauce will wait till tomorrow; this girl's going to bed.

Next Day Note:  The caramel sauce was yummy, too!  Though I had no dark corn syrup so I used brown sugar instead of white and light corn syrup instead of dark.

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Project Score:  Success!  A yummy dessert and nice hostess gift.

Cost:  I had to buy cider ($3) and shortening ($3.50) and a pound of unsalted butter ($3), but everything else is a pretty basic pantry staple.  And now I have extra cider to drink, yum!

Frustration level: Eh.  Usually baking issues.  :)

Repeat?  Definitely.