Nice Pound Cake, But Not Sara Lee

I have had a day full of disappointment.  It began this morning when my car decided she didn't want to start in the sub-zero temperatures.  Then moved onto a few small things throughout the day.  Finally it was topped off with a recipe that was not what it promised to be.

I consider myself to be picky when it comes to yellow cake.  I know that sounds bizarre, but I am not a huge chocolate fan.  I always have a yellow cake for my birthday, and my two boys are following suit.  I have always also loved Sara Lee's pound cake.  If it is in the house, I will literally eat the entire loaf until it is gone.  My  mom used to slice it in layers and put strawberries and whip cream between it.  I have also drizzled it with pineapple topping and praline syrup.

So, I have been surfing the Internet for a while now to find a "copy cat" recipe.  Most of the reviews on recipes have said the same thing, nice pound but not like the original.  Then I stumble across a recipe from the Copykat website, that promised to be just like the real thing.  I set out to make it today, and oh boy, was I disappointed.  The one thing that draws me to Sara Lee's pound cake is the texture. It has such a tight crumb and density, that I enjoy. 

When I cut into it, I knew right away it wasn't the same.  I kept an open mind and sampled a piece.  It had a pleasant vanilla pound cake taste, but the texture was way off.  The bottom line is, it's a nice pound to serve as a short cake or with ice cream, but it's not Sara Lee.

If you want to try it for yourself and give me your review, here's the recipe.

Pineapple Dessert Topping and Praline Syrup (canning recipes)

Back in September I shared a recipe for canning your own blackberry jelly.  Now I am going to share two more canning recipes, that scream holiday gift giving.  Now before you start thinking you don't have time to do this, just listen. 

Both of these recipes are from the Ball Canning Book, Anniversary Edition.  I made them last year and got rave reviews.  So this year I canned them over the summer, and stocked my shelves for gifting.  Now if you don't want to can these recipes, they are perfectly fine prepared, stored in a glass or plastic jar, and kept in the refrigerator.  Some people are intimidated with canning, so go ahead and make them, just tell the recipient to keep it refrigerated.  There are wonderful "heirloom" type jars you can buy with the canning supplies that would be lovely to present these gifts in.

How am I gifting them this year??? I found really cute tall gift boxes, that would fit a wine bottle, and I put one jar in the bottom and baked a mini pound cake to nestle vertically on top.  I also, took one of each topping and placed them in a square gift box.  With both of these ideas, I have included a small printout of the ingredients and ideas on how to use the toppings.  For example, the pineapple topping is delicious over ice cream or pound cake.  The praline syrup is a great accompaniment to waffles, pancakes, or ice cream.

Pineapple Topping

5 Cups crushed pineapple in unsweetened juice
4 Cups of sugar

Boil until sugar is dissolved and sauce thickens, about 10 minutes. Ladle into 8 oz canning jars leaving 1/4" headspace and process in boiling water canner for 15 minutes. Yields approx. six 8 oz jars.
***Boil to gelling point if you want to make jam***

Praline Syrup

2 c. corn syrup
1/2 c. water
1/2 c. brown sugar
1 c. pecan pieces
1/2 tsp. vanilla

Combine syrup and water in saucepan.  Add sugar, stirring until dissolved.  Bring to a boil; boil 1 minute.  Reduce heat and stir in pecans and vanilla, simmer for 5 minutes.  Ladle hot syrup into jars, leaving 1/4" headspace. Process for ten minutes in a boiling water canner.  Yields 4 half pint jars.

What is in the box???

A sweet note!

And two sweet ideas!!!

Linking to these parties!