Readers weigh in with tasty responses for pound cake

RECIPE FINDER

March 24, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

An easy-to-make cake which begins in a cold oven and come out a warm tasty treat is perfect for after dinner.

Marie Wingrove of Baltimore requested the recipe for cold-oven pound cake. There were a bumper crop of responses, many of which were similar, making it difficult for Chef Syglowski of the Baltimore International Culinary College to choose one.

The chef chose one from Lynne Berger of Pikesville, who wrote that she has made this cake for many years "from an old cookbook called 'Grannie's Goodies From Somerset County' which I bought from a nursing home in that county. The story goes that the home's director was tired of residents' complaints about the food, so he asked them to submit a favorite recipe to be cooked and served at the home. A wonderful collection of recipes became a cookbook," she says.

Grannie's cold-oven poundcake

1 cup butter or ( 1/2 butter and 1/2 Crisco shortening)

3 cups sugar

3 cups flour sifted three times

5 eggs

1/4 cup water

3/4 cup heavy cream

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon butter and nut flavoring

1/2 teaspoon lemon extract.

Cream together the butter, sugar and salt. Add eggs one at a time. Stir in flavoring and add the flour and the water and cream alternately mixing well after each addition.

Pour into a greased and floured tube pan and after placing it in a cold oven, turn the oven on to 300 degrees and bake for 1 1/2 or 1 3/4 hours until a tooth pick put in the center comes out clean.

Variations of ingredients and directions for similar recipes came from Iona A. Bazerman of Owings Mills who noted that 2 teaspoons almond extract could be used instead of vanilla. Jackie Evans of Onley, Va., and Thelma Gott of Cockeysville warned that the oven should not be opened during the baking. Instead of the water and heavy cream mix, Mrs. I. Garrett of Baltimore used 1 cup of milk; Jo Ann M. Nuetzel of Baltimore used one cup of warm water.

The chef felt that one cup of warm water made the cake a bit too watery.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please print clearly. We will test the first 12 recipes sent to us.

Recipe requests

* Diane Powell requested a recipe similar to the garlic and shrimp sauce served at Tio Pepe's.

* Mrs. J. Carl of Laurel also asked for a shrimp and garlic sauce recipe as well as as one for minestrone soup similar to that served at Sabitino's in Little Italy.

* Alice R. Boylan of Cockeysville wants a recipe for pecan cookies.

* Barbara Hall of Baltimore wants a recipe for chicken breast which is coated with chopped pecans. "I had it at a Mardi Gras dinner and it was delicious," she wrote.

* Bonnie Hoback of Baltimore wants a recipe for a salmon cake that was "served at the fountain and lunch counter of Arthur's Bakery located opposite Lexington Market which is no longer there."

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