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MarilynFL

Okay, this was a surprise. The recipe on the bottle is a basic pound cake...and it's not half bad!

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Joined: Dec 12, 2005

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Posted to Thread #30348 at 4:28 pm on Jun 18, 2018

In fact, I'd have to admit it's better than one or two of the 100% butter versions I've tried over the decades,

No, let me rephrase that: it's not better, it's just solidly predicable in a good way. I baked it in two 9x5 bread pans (volume is the same as a 10" tube pan so I thought slicing it would be easier. And it did slice beautifully.)

The taste reminds me of a boxed cake mix back when they had texture and density. Since there was no real butter (but a lot of fat) the Superior flavoring (note they don't call it an extract) carries the day. Six uber-fresh eggs from spoiled rotten hens are the sole rising agent. The loaves didn't peak or develop a crack down the middle; just baked into a nice solid block of cake.

I just dropped off 20 3/4" slices and was transferring them amid the bright red faux strawberry cake from Ingles/Walmart/who knows that was today's plated dessert. The volunteer in charge of this church group walked over to thank me and looked down. And this is what she said:

"This looks homemade!"

Score one for Superior's Periodic Table of Happiness.


Jesus saves. Buddha recycles.


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