Yes, there has been a bit of an absence on my part and with good reason, but irrelevant here. So that being said, why not a food moment for my return?
Each year I volunteer at Mylestone Equine Rescue’s Open House, (see previous post), and also bake for their big bake sale. This year, circumstances conspired and I was unable to do either. However, I had bought the ingredients and there they sat … exactly what I no longer eat on my path to being vegan – eggs, butter, cream cheese.
Batter in a greased and floured Bundt pan always looks messy.
Had I had more time to practice, I would have baked something vegan, but as I had not, I thought it better not to foist my inexperience on an unsuspecting public. So I decided to bake the good, old-fashioned way, the way I know how. But … the weekend had passed, and the ingredients remained.
But quite beautiful when done!
So I decided to make the cake this past weekend, and I would just give a goodly portion to my friend who runs the rescue, a chunk for neighbors who share their cooking with me from time to time, and a very small amount for myself, (just to make sure it’s safe, of course.)
This almond pound cake with almond glaze was quite simple to make, not a long list of ingredients, nor a complex process. I probably could have added a bit more liquid to the glaze so it fell down the sides of the cake more freely, but this will do. The end result? A pound cake with a delicate flavoring of almond and a glaze that tasted more like marzipan. Delicious!
If interested in making this Almond Pound Cake, here’s the recipe.
(And now I’ll be looking into my new cookbook, “The Joy of Vegan Baking,” and see how I can stay deliciously on track while baking.)
Still A Dreamer 