I find Alison’s recipe introductions delightful. When I read them, I feel as though she’s having a friendly conversation with me. Sometimes she lets me in on a secret; sometimes she divulges her opinions on food prep or ingredient preferences. I appreciate hearing about her failures and victories in the kitchen.
The intro to this particular recipe is about desserts that travel well, and one’s that don’t. Clearly she’s tried bringing many carefully crafted desserts to a variety of shindigs, and those desserts haven’t always made it to their final destination. At least not in their desired form. But this pound cake? It travels well!
My own experience can back this up. Apart from the two slices I took down to the lovely receptionist in our apartment lobby, I took the whole cake to a friend’s house wrapped in cling wrap. The cake jostled around in a big bag full of other stuff over a bumpy car ride, and yet it arrived looking just as shapely as it did coming out of the pan. I left most of the cake at said friend’s house, but returned home with a small chunk leftover. This bit also didn’t crumble. Thus I can vouch for Alison’s travel-well assertion. I bet I could take this cake in my backpack on a plane and have relative success!
Though the title sounds fancy, this cake recipe is extremely simple. It’s a mix dry ingredients, then mix wet ingredients, then combine them and stir in the fruit sort of recipe. The key is to not overmix the dry and wet ingredients. Apparently that’s how a dome forms at the top, and that’s not what you want.
Once again, I converted this to be gluten free. I was told by several taste testers that this was my most successful GF dessert conversion yet. The cake maintained the appropriate moisture and crumb levels for a pound cake. This brought me great joy.
The cake is also not super sweet. The raspberries and yogurt add a nice tangy, sour balance to the honey and sugar. I can see this going well with whipped creme fraiche or regular whipped cream. Perhaps next time I’ll really go wild and top it with turbinado sugar before baking. I’ve got a few trips on the books (thank you, vaccine!) that may well include this cake in my backpack.
58 recipes cooked, 167 to go.
