Blake Makes

Tom's Organic Old Fashioned Pound Cake

© Carrie Boyko

One of my trademarks in cooking is preparing things in advance, so I can enjoy the social time with company and family. This is a dessert which fits right in to my goal of preparing as much in advance as possible. This rich pound cake is best made 2-3 days before you plan to eat it. The passage of time helps the flavors blend and the moist texture become the best it can be. I think it is great to create my dessert for an event a few days ahead, since I’m always crazed the 2 days before the big day taking care of last minute details.

This pound cake has a thin, crispy crust on the top that remains even when you freeze the extra loaf. Surprise! The recipe makes 2 loaves, so you can freeze one for later, or give one to a friend. You can even eat them both and I won’t tell. Try it with a little fruit compote drizzled over the top for an added flavor boost. Like cheesecake, pound cake is a classic that always tastes good plain, but is delightful when you add a surprise topping. Enjoy it however you like it.

Tom’s Organic Old Fashioned Pound Cake

• 3 cups organic flour
• 3 cups organic sugar
• 6 organic eggs
• 1/2 pound organic butter
• 8 ounces organic sour cream (not low fat)
• 1 tablespoon organic almond or vanilla extract (or both–this is awesome!)
• 1/4 teaspoon aluminum free or organic baking soda

Directions:

1. Cream the butter and sugar well, followed by the eggs and then the sour cream.
2. Combine the dry ingredients and blend in thoroughly.
3. Pour into 2 prepared bread pans and bake 1-1/4 to 1-1/2 hours.
4. Test with a toothpick to determine when done.
5. Cool for a few minutes on a rack, loosening the cake from the pan with a knife, and then remove to finish cooling in 10-15 minutes.
6. When completely cool, wrap twice in plastic or wax paper, very securely. Loaves can be frozen, if desired, but are best left out to reach full flavor for 2-3 days before freezing or eating.

Baking for Blake Bakes is really making me popular at my house right now. Since my focus on my daily blog is totally on healthy and organic, I find myself enjoying the opportunity to create desserts which also fit these criteria. The result is I’m definitely not bored with fruits and vegetables, since I’m squeezing decadent desserts in between. I’ll be back next month with something less traditional, but I’ll keep it a surprise for now. Thanks for reading, and for giving organic a try.

Carrie Boyko of Organic Journey Online