After reading the less-than-satisfying reviews of this week’s TWD recipe, Mixed Berry Cobbler (chosen by Beth of Our Sweet Life), I decided do a TWD rewind recipe – the first for me since starting TWD back in February. Because of the abundance of strawberries in my house this weekend, Kyle begged me to make pound cake to have alongside (or shall I say, underneath) the strawberries. I’ve been dying to try out Dorie’s Perfection Pound Cake for MONTHS and haven’t had the opportunity to make it as of yet.
I reread Dorie’s specific pound cake instructions and set forth with the cake. It came together easy as pie and I kept a close eye on it while in the oven, covering it at 40 minutes and then only cooking it a total of 70 minutes. I’ve found that Dorie’s recipe seem to cook a heck of a lot faster in my oven that anything else I make so I wanted to make sure I didn’t overcook the cake. It came out of the oven perfectly browned and I felt like I was on my way to Perfection Pound Cake.
If you read my posts regularly, you should know by now that this type of talk usually sets up a crappy review. And this time is no different. I was truly disappointed with this pound cake. It was incredibly dry – so much so that I called out for coffee with a mouth full of dry cake and Kyle got a piece stuck in his throat and proceeded to cough for 15 minutes. It was so dry that even after being wrapped tightly, I ended up toasting a piece last night (only 2 days after making it) – which actually made the pound cake better, believe it or not. The buttery flavor was completely lacking, which I think I am more upset about than it being overly dry. I followed this recipe to a T and it just came up short. I’ve made Paula Deen’s Southwest Georgia Pound Cake a number of times (can’t see to get any pics though!) and it has always turned out beautifully so I think I’m going to stick with that one in the future.
Before I leave you, I want to mention that Kyle plated this dessert so I just wanted to give him “props” for a great job! 😀 We macerated some strawberries in sugar for a few hours before topping the pound cake with them as well as a drizzle of Hershey’s chocolate syrup.
My last TWD recipe: La Palette’s Strawberry Tart (an adapted version)
Next week’s TWD recipe: Apple Cheddar Scones as chosen by Karina of The Floured Apron
Since we’re not posting the TWD recipes any longer, you can go here to check out the recipe – Laurie (our fearless leader) seemed to have better luck than I did with it.