Sally's pound cake
Cakes
There’s certain, let’s say, obsessive trait that is common to chefs and producers. I prefer to call it passion. It was no surprise that at one point in my career I toyed with the idea of recreating myself as a pastry chef. In my off time I took any pastry and baking class I could get my hands on. I baked wedding cakes for friends as their wedding gift and took it a step further by baking my own wedding cake. What was I thinking? Right, that passion thing. It is no accident that a highlight of co-producing an NPR radio series was sharing recipes with guest Nora Ephron. <br /> <br />Although I can cover a skyscraper sized a cake with sugar flowers and lace piping, at the end of the day the best tasting cake is my mother Sally’s pound cake. You know the cake. The ever-satisfying comfort cake and a sure thing for any holiday, housewarming or Shiva . My family calls it Sally’s Pound Cake. Disclosure -it’s not her recipe, but, over time and enough claiming it became Sally’s Pound Cake. At one point it was called Sally’s Golden Feathery Pound Cake but I thought that was taking it too far. The recipe was shared with her by an acquaintance Sis – it didn’t take long before Sis was out of the pound cake picture and it was all Sally’s. It’s so 60’s that Presto flour is an ingredient – Presto can still be found in any grocery store worth it’s salt. <br /> <br />It is the little black dress of pound cakes. Simple and elegant on it’s own, but, accessorized with fruit, cream, ice cream or chocolate sauce it is a grand finale for any dinner party. It is the thing that memories are made of when day old and toasted with a slather of butter and good conversation. I mix the batter in her green Pyrex bowl and bake the cake in the same tube pan she used . You should use your Kitchen Aid, but, for me that would be less Zen. After all, it’s a sentimental cake. It has lots of butter and lots of heart. <br />
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