I Just Can't...

...stay out of the kitchen, that is. Maybe it's my last hurrah, you think? At my age it really isn't easy to bake or cook meals. Not at all. The good thing about it though, is that my mind is on the project at hand and not on my aches and pains. Granted, I have to sit down and rest between each operation as I go along, but I get the fine results I look for by creating something both aromatic and tasty. To heck with calories. We both crave YUM!

Today it is "plain" vanilla pound cake, made in the pretty shape formed by my good bundt pan. The pan is quite heavy as is the glass bowl that held the batter. Some day I'm gonna weigh them just to see how strong I really am!

The aroma is delightful and enticing, but the beauty of the project as it progresses is the best part. The end result is my reward after challenge.

Fresh out of the Oven

Cooled and Glazed

 Cookie Crumbs Sprinkled on Top

This is my Piece

I did save one for you! 

Don't forget to click on image to take a bite!
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Rich Vanilla Pound Cake

1 package yellow cake mix (I use Duncan Hines )

1 package (4 serving size) vanilla INSTANT pudding mix

4 eggs

1 1/4 cups water

1/2 cup oil (I use Wesson Canola)

Preheat oven to 350°

Grease and flour 10 inch Bundt pan (or tube pan)

Combine the cake mix, pudding mix, eggs, water and oil in bowl. Beat at medium speed with electric mixer for 2 minutes.

Pour into pan. Bake at 350° for 50 to 60 minutes or until toothpick in center comes out clean.

Cool in pan for 25 minutes.

Invert onto serving plate. 

Cool completely before pouring glaze.

(We like canned peaches poured over this cake!)

My New Pan

I bought a new bundt pan yesterday. It was to replace an old squishy silicon/polymer one that I've had for many years. The last time I took that one out, it felt sticky and was weeping and leaching oily stuff! (Went right into the trash can.)

My new one is 

So....you guessed it. I baked a cake.

Cooling on wire rack

Flipped over on parchment paper-covered rack wire

Pulled onto plate by grasping parchment and  glazed

Moist and tasty treat

You get what you pay for. It was PRICEY but the cake was PRICELESS! Soooooo good.

click on image to view larger

Tip: After it had cooled for about 1/2 hour,  I put a parchment-covered wire rack over the top as I flipped it over. It then easily slipped onto the dish by just lining it up and gently pulling on the parchment.