September 30, 2010

Ellen Donald Mount’s Pound Cake

Abigailmm in ‘Sunshine Contest – Round 2’, 9 Aug 10

nothing extreme here, no two or three cups of heavy cream. “Cake” in our family basically means this cake.

2 cups sugar
2 sticks (1 cup) butter (REAL BUTTER, preferably unsalted)
6 eggs
1 tsp. lemon extract (almond also works)
1/2 tsp. grated nutmeg
2 cups flour

Butter and flour a tube (angel-food) cakepan. Helps to have the kind where the center lifts out, or cut parchment to fit the bottom.
Preheat oven to 350°F

Cream butter and sugar till fluffy. Add lemon extract, then add eggs one at a time, beating 1 minute on high after adding each egg.

Add flour and nutmeg, mix on low just until blended in, pour the fairly thick batter into cakepan, and bake for 50-60 minutes. Don’t open the oven to check till at least the 50 minutes is up. It should rise up, cracking the first crusting, and then bake and set so that toothpick comes out dry. Sometimes for no discernible reason it falls down again. Never mind, it tastes just as good.

It was offered for sale by the slice at our Unitarian Fellowship’s fundraising craft sale in the 50s. One woman, seeing the nutmeg, said, “Mrs. Mount, you’ve got weevils in the flour.” Grandmother was livid – “It’s the NUTMEG!” I don’t remember if there was any later fallout from this – it had been a gracious gesture for my Presbyterian grandmother to make these cakes for that free-thinking group her daughter had gotten mixed up in. But ever after, someone tends to ask me if I remembered to put in the weevils.

Ice Cream (with chocolate variation)

Abigailmm,11 April 09, Recipe Thread

This is the traditional recipe we have been making for half a century or more in my family. The custard, cooled but not frozen, with a suitable admixture of “the flavoring” (generally bourbon) was my great-aunts’ holiday concoction, served in small cups with cake and called “boiled custard.”

This is a large recipe, for a traditional ice-filled crank freezer. Makes 1-1/2 gallons.

11 cups milk
1 can evaporated milk
2 cups cream
3-1/2 cups sugar
8 beaten eggs
2 Tbsp gelatin or 4 Tbsp flour
3 Tbsp vanilla (good-quality, real vanilla)
3/8 tsp salt (I think you can leave this out)

Heat half of milk with sugar, eggs, salt, and flour. If gelatin used, omit flour and add softened gelatin after taking off heat. Cook, stirring constantly, until it coats the spoon. Add remainder of milk, cream, and vanilla. Cool. Freeze.

For incredibly deep dark not-too-sweet chocolate, my invention is to add 1 cup of cocoa powder and a 12-ounce bag of semi-sweet chocolate chips before heating. Stir and stir, both to keep it from sticking and to get the chips to melt and mix. Mmmmmmmm!

This sticks and burns easily if you don’t stir pretty religiously. For a smaller recipe divided down to fit one of the newer freezers, I would recommend a double boiler. It will take longer, though.

Allow ample time for the hot custard to cool and then be chilled in the refrigerator till thoroughly cold before attempting to freeze. For a gallon and a half, it takes quite a while.