ian picked/snagged a bowl full of wild blackberries this week from grammie and grammie’s yard. i was inspired to bake a classic pound cake that same day. the two came together, along with some whipped cream and created a harmonious blend of yumminess that i just can’t describe. you just have to try it for yourself. here’s the pound cake recipe:
Classic Pound Cake
4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
3/4 cup milk
6 large eggs
2 tsp. vanilla etract
(i love the simplicity of the ingredients and the fact that i had everything on hand)
Preheat oven to 325 degrees. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
Pour into a greased and floured 10-inch tube pan, and smooth. Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
While the pound cake is cooking, go on a nature walk and find some ripe blackberries. If they are red, skip those and come back for them later.
i’m also starting to add to my photo project that i started at the beginning of 2010. Â my plan was to complete by december of 2010, but it’s looking more like the end of 2012 instead. Â i’m not giving up on it and as inspiration strikes i will continue to add to it until i’ve reached my goal. Â i hope to start a new one after that with a different theme. Â not sure what that will be just yet, but i’ve got time to stew on that. happy easter!