Taffy Apple Pound Cake a guest post by Big Sister
I am really enjoying working on this website with my mom. It has challenged my cooking and baking skills. I was feeling good about them. Truth be told, even though we have this site and another cookbook, I still always go back to the original book my mom gave to us when I was in college. It has all my favorite recipes and I know their page numbers by heart. Even though some of the pages have missing ingredients written in by hand and all the instructions aren’t complete, I know it. Faults and all. It is also the home of my nemesis. Page 65 has the Taffy Apple Pound Cake. My mom made it once for me and it was delicious. That is the last time she made it for me. I have tried to reproduce it myself many times all with disastrous results. Overcooked, missing ingredients, burnt etc. None of these are the fault of the directions. Rather it is my impatient and hasty cooking style.
As I said, I was feeling good. It was time to take on my nemesis once again. So, I sat down and read the recipe and instructions twice. Then I began to gather my ingredients:
- 16 caramels
- 1 ½ cups butter
- 4 ½ cups of powdered sugar-sifted
- 6 large eggs-room temperature
- 3 ¼ cups flour
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 ½ cups of peeled, cored and chopped apples
- 1 tablespoon of vanilla
I resolved to approach this slowly and methodically. I began by unwrapping and cutting each caramel into 8 pieces placing in a bowl with a tablespoon of flour. I don’t have the beloved apple-peeler –slicer—corer, so by hand I peeled, cored and chopped about 3 apples. I sifted the powdered sugar. I combined the cinnamon and allspice with the flour.
I pre-heated the oven to 325° and greased and floured a 12 cup bundt pan.
Once all this was done I placed the butter in my Kitchen Aid mixer with the paddle attachment and creamed the butter. Then I slowly added the sugar (about 1/3 of a cup at a time). Making sure each addition was incorporated. I added the eggs one at a time. Then I added the flour about 1/3 of a cup at a time with the mixer on low. Last I added the vanilla, caramel and apples. The mix itself looked divine!
I placed the mixture into the pan and spread it evenly. I placed the pan into the oven, set the timer for 1 hour and 20 minutes and crossed my fingers.
I kept a close eye on things. No smoke, no cake running over the edge. Things appeared to be going well. The timer dinged and I took a deep breath………
I opened the oven and it looked just perfect! I inserted the toothpick and it came out cleanly. I removed the pan from the oven and set on wire rack to cool for 10 minutes.
After 10 minutes I grabbed my oven mitts and prepared myself to unveil my master piece…………..
CURSES! This is what happened.
ARRGGGHHH….my first reaction was to throw it away and tear out that page from the cookbook. I did pick up a piece of it though and it tasted great! So, I think I will use this to make a trifle or something. I guess I still need to practice more.
If you try this and find a secret hint for me along the way that leads to success send us an email. I would love to know what it is.
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