WHAT’S BAKING?: Cooler weather encourages extra pounds of cake

After enjoying the beautiful worship service – the inspiring music and message – at the Indian Field Camp Meeting last week, as well as the wonderful fellowship with family and friends, my heart and soul were truly renewed. Also, we enjoyed a great variety of delicious baked goods brought by different family members every day, so my taste buds are still “happy” and yearning for more.

The perfect pound cake baked by Jeanette Mizzell for Sunday dinner reminded me of my Banana Pound Cake, a recipe I’ve made several times over the years. You see I first shared it in 2003 and received several responses, including a nice email from Nancy Bolin of Orangeburg. She wrote, “Just wanted to let you know that my husband, SA Bolin, worked for Sunbeam Bread for 44-1/2 years. He saw the banana pound cake in your column and decided to try it. He added peanuts to the recipe, entered it in the Orangeburg County Fair and won first place. I told her that those women who work hard to earn ribbons will throw her on her head.” Nancy concluded, “I just wanted to let you know that this cake won an award.”

In my opinion, pound cakes are perfect all year round, but they are especially good with a cup of warm drink in autumn and winter. So, with the frosting providing inspiration, I’m sharing three pound cakes below. Please remember to use fresh ingredients and follow the instructions carefully. I hope you enjoy it as much as I do. As a final note, the Orangeburg County is happening this weekend so please take the time to enjoy it.

1 cup shortening (Crisco)

2 teaspoons vanilla extract (not vanilla flavoring)

3 large ripe bananas (mashed)

Preheat your oven to 325 degrees. In a large mixing bowl, cream together the shortening, butter and sugar. Add the eggs, one at a time, beating well after each addition.

In another bowl, sift together the flour, baking powder and salt. Gradually add dry ingredients to the prepared mixture. Add the milk and vanilla extract and mix well. Fold in the banana, and spoon into a greased and lightly greased 10-inch tube cake pan. Bake at 325 degrees for 1 hour and 20 minutes or until done (use a toothpick test). Place the pan on a rack to cool for 15 minutes. Turn the cake out into the cake pan. (Optional: You may choose to add a cup or two of chopped walnuts or pecans.)

(Recipe shared by my dear current neighbor Rhoda Wagers.)

1 teaspoon vanilla extract

In a large bowl, use an electric hand mixer to cream together the butter, shortening and sugar. In another bowl, use a sieve to mix the baking powder, salt, flour and cocoa powder together. Stir this into the butter mixture until the ingredients are well combined. Add the milk and vanilla and mix until a thick, smooth, thick consistency is created. Pour this batter into a greased and smooth pan. Set your oven to 325 degrees and quickly slide a pan into the oven. Bake for 90 minutes or until done (use the toothpick test).

(Recipe shared by Pat Cook of Bamberg)

18.25-ounce package reduced-fat cake mix

8-ounce container of fat-free sour cream

1 teaspoon almond or vanilla extract

Raspberry Sauce (recipe below)

Garnishes: powdered sugar, mint sprigs

Preheat your oven to 325 degrees. Coat a 12-cup Bundt pan with cooking spray and sprinkle with flour, shaking from side to side to coat the pan. Beat the cake mix and the next five ingredients in medium speed with an electric mixer for 4 minutes. Spoon the batter into the pan.

Bake the cake at 325 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Return the pan to the wire rack for 10 minutes. Turn the cake out onto a wire rack and cool completely. Serve this cake with Raspberry Sauce; garnish, if desired. This recipe makes about 16 servings.

4 (10-ounce) packages frozen, thawed

Blend both ingredients in a blender until smooth. Pour through a wire-mesh strainer, discarding the raspberry seeds. Chill for one hour. This recipe yields 3 cups of highly nutritious, delicious broth.