Quantcast

What to serve when Daddy comes to town? Pound cake, of course

By Michelle Snow

For the Deseret News

Published: Tuesday, June 12 2012 5:20 p.m. MDT

Victory Pound Cake with fresh sliced peaches, raspberries and sweetened whipping cream.

Michelle Snow

Enlarge photo»

Recently, my dad stopped by on his way to Arizona. I rarely see my father, so when he stops by I always want to have a nice dinner for him; but even more important than dinner is dessert! Why? Because my father is a master baker.

Not only is he a master baker, he is also well known in the baking industry. Case in point: I was traveling in Pennsylvania, and while visiting with some strangers the topic meandered to my maiden name and the fact that my father was a baker. All of a sudden the fellow's eyes lit up and he asked, "You aren't Mick Garbett's daughter, are you?" I said yes and he wildly began shaking my hand. "It is a pleasure to meet you. You know your father is a legend in the baking industry!" Come to find out, this fellow works for a national bakery supplier.

Now you know why I always get butterflies in my stomach when Dad begins to evaluate my desserts. On his recent visit my anxiety was so high that as my father was lifting his fork to his mouth, time slowed down, my palms began to sweat and my pulse increased. When I realized I was experiencing a visceral reaction I thought to myself, "Great, I can just see the headlines: 'Fifty-year-old woman finally succumbs to pound cake anxiety!'" Finally after what seemed like hours, but was only minutes, Dad simply said, "Good job, Sweetie!"

After Dad finished his last bite of pound cake he smiled, gave me a kiss on the cheek and said, "Honey, I've got a long drive tomorrow. We had better call it a night. That really was a very good pound cake."

I felt on top of the world. While lying in bed, I kept smiling and replaying my father's words, "That really was a very good pound cake." Just as I was about to fall asleep I noticed that a light was on in the house. I quietly got out of bed and made my way down the hallway toward the kitchen. Just when I didn't think my day could get any better, what did I see? My dad was sitting at the kitchen bar sneaking a second slice of pound cake. Victory was mine and the proof was in the pound cake!

Victory Pound Cake

(12 Servings)

3 cubes butter

5 eggs

2 ¾ cups sugar

1 teaspoon vanilla

½ teaspoon almond extract

½ teaspoon salt

½ teaspoon baking powder

3 cups flour

1 cup milk

Preheat oven to 350°F. Grease and flour a tube pan. In a large bowl cream butter, sugar and salt. Add eggs one at a time, scraping down the bowl after each addition. Add vanilla and almond extracts, baking powder and, last, the flour, alternating with milk. Spoon into prepared pan and bake for 70 minutes or until toothpick comes out clean. Allow cake to cool for 15 minutes before removing from pan.

I like to serve this pound cake with fresh sliced peaches, raspberries and sweetened whipped cream.

Michelle Snow is the best-selling author of the "It's in the Bag" series and the "WOW Diet." Her website is www.michelle-snow.com

Get The Deseret News Everywhere

Subscribe

Mobile

RSS