Happy July, people. You could say I have been pre-gaming for the fourth of July this weekend by indulging in red, white and blue goodness. Yesterday was the first day that our Farmer’s Market was REALLY good, so I went a little crazy with berries. Is there anything better than berries in season? Whenever I have that first summer strawberry I wonder how the heck I ever eat a Driscoll berry in January. Bleh.
The very first stand that I stopped at yesterday I got raspberries because I was so excited, but then we oops! ate them all by the second stand. So we had to buy another quart. Raspberries don’t stand a chance when they are open and when you haven’t eaten breakfast yet. It was a successful trip to the Farmer’s Market and now that the farmers are in full swing, I can plan my grocery shopping accordingly.
Yesterday also being the first day I haven’t had to go anywhere in months, we decided to make a day out of cooking and baking. He made ribs (also from the Farmer’s Market) while I made baked mac and cheese (shocker) and pound cake. My old roomie and new neighbor came over and had a glass of wine with us while we finished cooking and we had the chance to sit down and catch up which has been too darn long (she too, is a teacher and can finally “catch up on life” now)!
For dessert we had oversized helpings of the pound cake with ice cream and berries and washed it down with a late night walk with Vegas (he also had the best day ever because nobody went anywhere and when we did, he got to come too).
I wish every day of my life was that great.
So now I’m going to relive yesterday and share the recipe for the honey pound cake. It. was. amazing. I don’t have a bread pan (shame on me, Momma, but now I have a reason to go to Home Goods this week- YES!) so I used my bundt cake pan and it worked out pretty well. I think I could have pulled it from the oven a little sooner because of the pan I used, but nobody put anything in the suggestion box last night so I guess it was okay.
Honey Pound Cake
- 1 cup of butter, softened
- 1 1/3 cups of sugar
- 1/4 cup of honey
- 5 large eggs
- 2 tbls vanilla extract (I have a heavy pour when it comes to extract. The original recipe called for 2 tsp.)
- 1 3/4 cups of flour, sifted
- 1 tsp baking powder
- 1/2 tsp salt
Preheat oven to 325 degrees. Spray 9 x 5 loaf pan or bundt pan with cooking spray.
Beat the butter, honey and sugar together using an electric mixer (or your KitchenAid mixer..waaaa I want one) until light and fluffy. Beat in the eggs, one at a time. Add the vanilla. Add the dry ingredients (flour, baking powder and salt) until smooth. Pour it in your pan. If you’re using a loaf pan, 1 hour to 1 hour 20 minutes is recommended. If you’re using a bundt pan or some other smaller pan, 50 minutes-1 hour was all mine needed. Let it cool for 15-20 minutes before taking it out of the mold.
