With all the best intentions in the world I baked this cake last week...in time to post for French Fridays with Dorie. But the pictures never got to the computer until today. This happened...that happened...no excuses, it just is what it is. Nevertheless....we loved this very French version of a pound cake. It is nothing at all like a heavy American pound cake...it was lighter...very flavorful as I used one teaspoon of vanilla and two teaspoon of dark rum to flavor it. I macerated some fresh blackberries with just a touch of sugar and a little bit of dark rum. We had them with the cake and a tiny bit of vanilla ice cream on the side.
It has been a long while since I mixed up a cake by hand, and while this is a very simple cake to bake, the batter was very thick and I got my exercise for the afternoon beating the sugar and egg yolks together. I think next time I will just use a good old wooden spoon because I had a little trouble with the batter getting caught in the tines of my whisk, it was too delicious to waste even one tiny bit...no matter. It was worth the effort. Once the melted butter was mixed in everything loosened up and I was able to fold in the beaten egg whites without a hitch...
Sometimes it is the simplest things in life that are the best...this cake is one of those. It is a very European plain cake. We love things like that...the sprinkle of brown sugar over top of the cake...something novel from Dorie...gives the cake just a lovely little caramelized crunch with each bite.
My husband enjoyed a slice or two every day until it was gone. I must say it stayed fresh until the very last piece was devoured. Such a versatile little cake it was...
I know I will be making this again and again...as with just about every other recipe I have made from Dorie Greenspan's
Around my French Table. If you do not own this book yet...you really need to. The recipe can be found on page 433...
As with all the other recipes for French Fridays with Dorie we were asked not to post the recipe...I do hope you will all buy the book.
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Looks lovely Linda! Let us all eat cake!
ReplyDeleteI love the cake. I got some of those blackberries this week too... they were too big and lush to resist.... must try the rum and sugar with them... I had them with homemade maple butter pecan ice cream... beautiful!
ReplyDeleteThanks for the lovely recipe!!
Great photos Linda..Looks very French up and down:)
ReplyDeleteI agree simple is often best..and I agree about a whisk:)
C'est beau!
Lighter than a pound cake...sounds good to me. How do you store it? Wrapped in plastic wrap? Foil? Cake stand?
ReplyDeleteMerci my friends !
ReplyDeleteWe really adored this....
When I make a cake such as this I store it in a large Rubbermaid bowl that I own, upside down. So the lid holds the cake like a plate and the bowl itself acts as an airtight dome over the cake. Works really well for cakes and pies, and it it large enough to hold a cake plate...
Thank you all for stopping by!
Deana I still have a package of those blackberries...they were amazing. Three for $5.00... What a treat. Yours sounds amazing...that ice cream...wow!
Bisous! xo
This cake looks so elegant and simple but delicious! Love the idea of serving it with the blackberries and cream.
ReplyDeleteI've been wanting to get one of her cookbooks and this is just the impetus I need to get going. It really looks like a great cake to have with a cup of tea.
ReplyDeleteLinda...it was really lovely. Just about everything I have made from this cookbook has been really great. I think I have made more things from this book than Amy other book I have bought in a long time. I have lots of books...I am ashamed to really say how many. My lips are sealed...
ReplyDeleteLucy...thanks so much for stopping by!
I also loved this cake served with berries and I will make it again soon. I have the same 'blue calico' plate, love those dishes!
ReplyDeleteThanks Patty! I have a thing for blue and white dishes...I have the teapot and some big cups too in another pattern...I will also make this cake again and soon. I think I will try it in a loaf pan next time!
ReplyDeleteThanks so much for stopping by!
we'll not be able to get in our house soon if my cookbook collection keeps increasing !
ReplyDeleteLooks lovely - those blackberries are shouting EAT ME !!!
Oh what I would give to have that beautiful slice before me right now. I'm sure it is delicious ~ and fabulous images Linda! WOW... and YUM, girlfriend. xoxo
ReplyDeleteThank u so much friends!
ReplyDeleteMary ...bisous xo
I had to pin this one because it is my kind of cake; love your photos.
ReplyDeleteRita
Thank you Rita...
ReplyDeleteI am still trying to figure out this whole pinning thing ...
Have a lovely weekend!
Hi Linda! Don't you love this cake? We make it here often. Sometimes I substitute ground almonds for half the flour, add lemon zest to the batter and then drizzle lemon syrup over it when it comes out of the oven. It's a treat in the summer. And the winter.
ReplyDeleteFall too.
Not to mention Spring...
That is a great idea Kate...I love the sound of the ground almonds! Any time of year!
ReplyDeleteI'm not a fan of rich desserts so this looks perfect for my taste. A little fruit and ice cream are just the right toppers. Yummy, Linda.
ReplyDeleteThanks Cathy!
ReplyDeleteDelicious!
ReplyDeleteI certainly appreciate the dimply, sugary top—not to mention the addition of dark rum took it to a whole new level :)
Thanks Marysol...so happy you stopped by!
ReplyDeleteI think I will bake this in a loaf Pannext time...
Simple and delicious!
I love the warmth and flavor that rum adds to cake batter. This looks just lovely! Pretty pics too. :)
ReplyDeleteThank you Tori!
ReplyDeleteThat looks really good! I am learning how to bake. Yours look easy and simple to make :)
ReplyDeleteEnjoy!
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