Springtime and Strawberries

There are few fruits I love more then fresh strawberries. They are perfect little ruby jewels for fruity sweetness. Did you know that a strawberry keeps it's seeds on the outside? The little flecks on the red fruit are actually the seeds. Interesting and little know fact. My head is full of them.

Growing up north of the Mason Dixon line for for first formative years of my life I didn't know about things like pound cake with fresh strawberries, shortcakes and dessert tables. We had wonderful desserts but most of what I can remember were made of hearty autumn fruits such a peaches, apples and pumpkin. I don't remember celebrating spring with a light or fruity desserts.

I remember after we moved to Georgia going with a friend to a church social. Afterwards, in the fellowship hall, as all good Baptists do, there was a spread of food that would feed a small nation.  Deviled eggs, mixed up vegetables, bowls of jelled fruits disguised as salads with lots of gloopy mayonaise mixed in and of course there was "THE DESSERT TABLE"!

This table was always overflowing with cakes, cookies and pies. There was always a pound cake, sometimes two and they were the crowning glory of the table. This huge golden cake, sat a bit higher, had a bowl of fruit just for the cake and of course there was whipped cream.

I have learned through the years that when pound cakes are good, they can be heavenly and when they are bad, they can be oh so very bad. While traditionally a pound cake derived it's name from the list of ingredients, all usually equalling a pound each, they can still be make light and fluffy, even with the requisite heavy ingredients.

I had not been a fan of the pound cake for many years, due to the fact that most of the ones that I encountered were usually dense, heavy and what my Bubby would call a "belly sinker". (a belly sinker is a term used for a matzoh ball that is heavy and sodden, not light and fluffy). I have since encounted a few recipes that produced the perfect pound cake. Light and moist, but still solid and able to withstand fresh juicy berries and whipped cream.

I hope you will find my recipe to be your go to recipe when you need the perfect cake that is not over the top but still commands a presence at the table.

While I love to serve this in the spring and summper with fresh berries, lightly mascerated with a few tablespoons of sugar and some whipped cream. I also like to make this cake in the  fall when berries are not as prevelant. I like to slice the cake, lightly toast it and serve it with caramel or chocolate sauce and whipped cream.

Served plain with a cup of tea or coffee in the afternoon this make a great snack. This makes a lovely addition to any brunch and after a Sunday meal, this makes a great dessert.
This cake also freezes well.

this recipe makes 1 9x5 loaf  AND 1 bundt or tube pan

3 cups self rising flour
1 cup butter
3 cups sugar
6 eggs
1 cup sour cream
1 t almond extract
1  1/2 t vanilla extract

in a stand mixer for best results (or you can use a large bowl and a hand mixer)
cream the butter and sugar until light and fluffy.
continue to mix and add the eggs one at a time- fully incorporating one before adding another
then alternating the flour and the sour cream add each by 1/3rd
mix well between each addition.
When completely mixed, add the extracts.
Mix once more, making sure all the butter and sugar are incorporated from the bottom of the bowl.

Lightly grease and flour each pan.
add the batter to each pan abit more then 1/2 full

put a baking sheet under each pan (the weather will affect this and may cause over runs)
bake the loaf pan for about 30-40 minutes
bake the bundt/tube pan for about an hour and 10 minutes
test with a tester or toothpick, when put into the cake, should come out clean with a light crumb on the tester.

cool on a rack in the pan for 15 minutes, turn the cakes out onto rack and continue to cool.

serve as desired and enjoy!