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Brown Sugar Balsamic Roasted Strawberry Pound Cake

One of my highest aspirations in life was realized on April 14, 2012, when I walked down the aisle, clutching my dad’s arm, and with a trembling voice, became David’s wife. I feel my fullest when I’m doing just that: being a wife. Our schedules, however, can make it difficult to perform my favorite wifely duty (no, not that one) of cooking a full dinner to share with my beloved. Davey the Hubbers is only at home with me at mealtime a maximum of two nights per week… of which they rotate weekly with little notice. As such, meal planning is difficult, and typically I end up cooking dishes to feed the von Trapps for just myself. Lately, with a long commute now part of my routine, DTH has been cooking dinners on his nights off. He likes to freeform in the kitchen and likes to serve me in that way since I’ve been working all day.

Last night, however, I staked my claim and got to work grilling bison burgers studded with shallots, smoked jalapenos and chunks of bacon, topped with fried eggs and thick wedges of crispy bacon with a side of roasted parmesan asparagus. I was proud of myself. I felt wifely. I felt domestic, and I felt so satisfied to serve my husband a home-cooked meal. But, then. The bacon grease. After a few misadventures, I have learned not to pour it down the drain and instead to pour it into a vessel to dispose of outside or in the trash later. But, with all things, there are downsides to that method as well, not the least of which includes a bowl of congealed bacon fat taking up residence on our counter for, well, days at a time. In fully domesticated mode last night, though, I had a plan. Pour said fat into a disposable container, allow to cool, put in trash. Voila. So, out came the red solo cup (heeeey, bacon grease PJ, y’all!), in went the hot bacon grease, and, promptly thereafter, out it all came in a stream of melted plastic and sizzling fat. On to the counter. On to the floor. On to me. On one hand, I did still solve the problem – no more cups of piggy juice around the area (just missed pools of it settling nicely underneath the lip of the counter, I imagine), on the other, I’m a disaster. But, maybe that bacon scent was a natural complement to my own pheromones… in which case, wifely win.CakeBrown Sugar Balsamic Roasted Strawberry Pound Cake
Recipe adapted from Paula Deen’s Mama’s Pound Cake
1 carton strawberries, halved
4 Tbsp. balsamic vingear
5 Tbsp. brown sugar
2 sticks butter, softened
1/2 c. butter-flavored Crisco
3 c. sugar
5 eggs, room temperature
3 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla

Preheat oven to 375. In a small glass dish, combine strawberries, vinegar and brown sugar until berries are coated. Roast for 45 minutes. Remove from oven and roughly mash. Set aside and allow to cool. Lower oven temperature to 350. Cream butter and shortening together. Add sugar and mix completely. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour half of batter into a greased and floured bundt pan. Add half of strawberry mixture, swirling into batter. Add half of the remaining batter, then add remaining strawberries, swirling again with a knife to incorporate. Add final portion of batter. Bake 75-90 minutes until cake is golden and set.

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