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That Takes The Cake: Pounding It In On Cake Day

19th Nov, 2016 | Posted by in Blog
That Takes The Cake:  Pounding It In On Cake Day

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
– Jim Davis

The invention of bread was an amazing thing, a heavy carbohydrate loaded food that could help carry a person through the day, and could be made in any one of a million different blends. But you know what came from bread that’s better than bread ever dreamed of being?The invention of bread was an amazing thing, a heavy carbohydrate loaded food that could help carry a person through the day, and could be made in any one of a million different blends. But you know what came from bread that’s better than bread ever dreamed of being? Cake.

That’s right, cakes took an already amazing thing and made it even better. Cake Day celebrates these amazing delicious treats, and all the various types of cake that have been created since the first one was created.

A Recipe For You On Cake Day
Our personal favorite cake is the pound cake, which is really more of a type of cake than a single recipe, but that’s what we love about it! If you start with a pound cake, it’s only the limit of your imagination that limits the permutations you can make. Also, the recipe is incredibly easy to remember!

How easy? Well, it’s right there in the name. One pound flour, one pound of butter, one pound of eggs, one pound of sugar… Job done. Alright, we’ll admit the pound of eggs is a bit of a puzzler, but 10 large eggs is about right, and being a little off won’t hurt your cake if you don’t have a scale.

All you need to do is blend it all together until its batter consistency, and that’s when the magic begins. Then you simply bake it at 300F for 90 minutes and it’s done!

Lemon Pound Cake
Want to have a tangy lemon pound cake? Simply add ¼ cup of lemon juice into the cake mix and blend it up really well. Then mix together 1/3 cup of lemon juice in with a 1/3 cup of sugar, and when the cake is done spread the lemon sugar glaze you just made over it while it’s still warm. Keep using the glaze that runs off the size and reapply it to the top until it’s all used up. This is a personal favorite of ours, and it’s best served warm with a scoop of French Vanilla Ice cream.

There are hundreds of variations on this theme, and Cake Day is your excuse to try them all!

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