When Monday pain continues to pursue you into Tuesday, you need cake. By the pound.
Maybe a hug too. But mostly the cake
If your lunch conversation looks anything like what follows, you and I are likely swimming in the same pity pool. Howdy, the water is fine.
Friend: I think I’m having a mid-life crisis. No. A quarter life crisis.
Darcy: Ditto. What is it people do when they have life crises?
Friend: Buy a new car. Get plastic surgery. Dive into drugs and/or prostitutes.
Darcy: We don’t have money for any of that. What do poor people do when they’re having a crisis?
Friend: Commit suicide.
We’re not crisising that hard. But like I said, some days, all you need is love. Other days, all you need is cake.
Maybe tomorrow’s lunch conversation will revolve around new jobs and new puppies and we can ditch the pity pool for a party pool, with a water slide and natural rock landscaping. But for today, we find solace in a pound of butter.
Classic Pound Cake
Adapted from Martha Stewart.
- 1 pound (3 1/4 cups) all-purpose flour
- 1 teaspoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 9 large, room-temperature eggs
Preheat oven to 325 degrees. Butter one large tube pan, set aside. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Scrape batter into prepare pan. Tap on counter to distribute; smooth top.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
*Serve with ice cream, whipped cream & fresh berries or a glaze of your choosing.