This time, I can’t even blame the appliances. Just my choice, perhaps, of recipe… or utensil.
Brent’s mom, Jeannine, had bravely invited all the Johnson clan to her house for a mini-reunion.
“What can I bring?” I asked, innocently.
“Your barbecue beans. And a pound cake. And could you make another dessert?”
“Suuuuuure,” I said. Never made a pound cake before, but how hard can it be?
I found a few thousand recipes online, and chose one with lots of comments like “foolproof,” “easy and delicious,” and “can’t go wrong!”
I rummaged my Mom’s old Bundt pan from the cabinet, hosed it down with cooking spray, and dusted it with flour.
Several minutes and half a dozen eggs later, I was ready to pour batter into a 10-inch tube pan. Hm. I’m sure this pan will be fine…
Into the oven, set the timer for an hour-plus, and go about my business.
Cool for ten minutes in pan, then remove and cool completely on wire rack.
To be safe, I used a narrow silicon spatula to loosen the cake from the sides of the pan.
At least the pumpkin-chocolate chip cookies turned out well.
Oh, and lookie what I later found in the box that the Bundt pan had come in. Teflon, apparently, was the latest thing… when the pan was new and I was in, like, first grade.
It won’t happen again, though. I’ve purged the pound cake recipe from my files.
Next time: Oreos.
Thanks for reading,