By Gini Rainey
Good grief, that’s exactly what I deserve. I have been so over-whelmed with life in the past few months – okay, this year – that I have neglected to do what I love doing – writing! So, apparently it took an email to our editor/publisher to get me off high center. She forwarded this email to me on June 24th and it comes from an editor named Jess Miller who just happens to be associated with jenreviews.com. Jen Reviews is the authority on everything food, fitness and home and has been featured in some mind-blowing (my mind, anyway!) publications such as Forbes, Fast Company, The Guardian, The Huffington Post, Cosmopolitan, Greatist, Reader’s Digest, MindBodyGreen, Livestrong, Bustle, Lifehacker, Wikihow, and oh my goodness, many many more.
Jess’ email says “I was doing research on pound cake recipes and just finished reading your wonderful blog post: https://eguidemagazine.com/janies-cakes-finally-oprah-realizes-something-weve-all-known-for-years/ In that article, I noticed that you cited a solid post that I’ve read in the past: https://janiescakes.com/ We just published a delicious cranberry pound cake with orange glaze recipe complete with step-by-step pictures and detailed instructions. It is completely free and you can find it here: https://www.jenreviews.com/cranberry-pound-cake-recipe/. If you like the recipe we’d be humbled if you cited us in your article.”
The gauntlet was thrown and I tried it. I baked it last night and it is yummy. Of course, knowing me, you know I have to pull in a cookbook of some sort, and for those of you out there who don’t know where the name “Pound Cake” comes from, I pulled out my earliest reference that I have, which is a replica of “American Cookery” written by Amelia Simmons in 1796. It’s really interesting to leaf through this book and try to read some of the recipes. It is actually a photocopy of the original and along with various spots and stains, the letter “f” is used in place of the letter “s.” Originally, a pound cake called for one pound of sugar, one pound of butter, one pound of flour, one pound or ten eggs, one gill of rose water and spices to your taste. (Hence pound cake!) We are told to watch it well (remember – wood burning stoves/ovens back then) It will bake in a slow oven in 15 minutes.
The recipe referred to by Jess is a bit different and perhaps produces a much lighter version than the 1796 version. What you will need to do to make Jess’s recipe is to begin with a 350° pre-heated oven and a lightly greased and floured 12×4 inch loaf pan. Then in a bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder and ¼ teaspoon salt. In another bowl, cream 9 ounces of softened butter, 1 teaspoon vanilla extract and 1 tablespoon orange zest until light and fluffy. Then slowly add in 4 eggs plus 2 yolks (at room temp), followed by 1 ¼ cups granulated sugar. Then alternating between the flour mixture and ¼ cup room temp milk, gradually add to the sugar/egg mixture. Lightly dredge in flour 1 ¼ cups of washed and dried fresh cranberries (because fresh cranberries aren’t on the market at this time, I substituted rehydrated dried cranberries and I think they did well) and gently fold into the mixture. Pour into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. For the glaze, combine 2 cups of powdered sugar with 2 ½ tablespoons of fresh orange juice, and using a small spoon, drizzle over the completely cooled cake.
This is one yummy cake – the unexpected tartness is a wonderful compliment to the buttery richness of the cake and would serve you well at a winter holiday meal – or even right now in the middle of the hot Texas summer along with a bowl of home-made ice cream!