“You say it’s your birthday? (brna, na, na, na, nana, na, na) It’s my birthday too, Yeah!!” Aren’t you reminded of that song by Beatles every year on your birthday? OR Maybe, I was the only one raised by Beatles loving parents??? I loved them in my early teens, heck!! I still love them!
Anyways… My birthday was a few days ago.. the one before the BIG 40!! yah, scary : /
I decided to bake myself a buttery, moist, BAZILLION calories a bite cake! That my friend Danelle makes and is to DIE for… really! It’s “officially” a pound cake but it’s way better than that!! It’s not super dense like other pound cakes, it’s baked in a bunt cake pan so it’s very pretty. I topped it with a raspberry sauce (from a jar) and whipping cream (from a spray can!) However, it really doesn’t need any dressing up at all… just slice and watch out as your taste buds explode! It’s got a carmelly bit of crunch on the outside that is breath taking… you’ll think you’ve died and gone to heaven! (Kidding, of course)
Ruthie’s Birthday Cake!!
Danelle’s Pound Cake
Preheat oven to 325 degrees, spray or grease (very, very well) a bunt cake pan, then flour, set aside. In a large mixing bowl cream until fluffy: 1 1/2 C butter 2 1/2 C sugar
Add: 5 eggs, one at a time 1 1/4 tsp vanilla 1/2 tsp almond extract
In a separate bowl combine the following: 3 C flour 3/4 tsp baking powder 1/4 tsp salt
1 C milk
Alternate the dry mix with milk adding into the sugar mixture. Pour into greased bunt pan. Bake at 325 degrees for 55-60 minutes. Cool on rack for 10 minutes, then invert onto cooling rack to finish cooling.
Note: I really can’t emphasize enough how WELL the pan must be greased or sprayed…. it’s kinda tricky to get out otherwise! I ended up baking two of these little beauties because I didn’t spray the first one well enough!
oh yes… and one more NOTE! Always and I stress always double check the recipe!! I even triple check to make sure I got it all, if it’s a new one. There’s nothing worse realizing you left something out accidentally… Grrr! (I’m only hinting at the fact that I left out the vanilla and almond extract and didn’t clue in until it was in the pan ready to go 🙂
Ingredients
Generously grease and flour or sugar the pan (I used sugar)
Combine the dry ingredients
Combine the butter and sugar; cream until fluffy. Add one egg at a time. Add vanilla and almond extract
Add 1 C of dry mix, alternate with milk
Alternate dry and milk until all combined
Batters ready
evenly spoon into prepped bunt pan
Cook at 325 degrees for 55-60 minutes. Let rest on rack 10 minutes; invert (if you have trouble getting it out take a table knife and gently go around the outside of the pan. Also try tapping the bottom of the pan while you lift…)
Let cool and serve! (you can see the spots that weren’t greased enough)
When I was a kid my favorite cake was a blueberry cream cheese cake that my mom made for me almost every year! Maybe I’ll have to post that sometime??? This cake, however, is totally worthy of Birthday Cake status : )
Yield: 12
Ruthie's Birthday Cake...
Ingredients
1 1/2 C butter
2 1/2 C sugar
5 eggs, one at a time
1 1/4 tsp vanilla
1/2 tsp almond extract
3 C flour
3/4 tsp baking powder
1/4 tsp salt
1 C milk
Instructions
Preheat oven to 325 degrees, spray or grease (very, very well) a bunt cake pan, and then flour, set aside.
In a large mixing bowl cream until fluffy butter and sugar.
Add eggs (one at a time), vanilla, almond extract.
In a separate bowl combine flour, baking powder, salt.
Alternate the dry mix with milk adding into the sugar mixture.
Pour into greased bunt pan.
Bake at 325 degrees for 55-60 minutes.
Cool on rack for 10 minutes, then invert onto cooling rack to finish cooling.
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
