Wednesday, April 30, 2008

AS THE GARDEN GROWS ... 'FAREWELL APRIL' ~ COCONUT PECAN POUND CAKE

"Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire."

~Virgil
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'Farewell April'
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Lungwart (Pulmonaria), Tulipa tarda, Bergenia, Trillium, Primrose
Yoshino Cherry, Cherry blossom, Wood Anemone, Pansy, t. Tarda
Japanese painted fern, Myrtle, Tulip, Pachysandra, Johnny-jump-ups
Primrose, Hyacinth, Yoshino Cherry tree, fern, Tulips
Fern, Yoshino Cherry Tree, Tulip face, Whimsy frog, Shadblow

COCONUT PECAN POUND CAKE

~ After a busy month prepping and cleaning the garden, treat yourself to this delicious pound cake (Southern Living Mid-October 2007)

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1 1/2 cups softened (unsalted) butter

1 (8-oz) softened package cream cheese

3 cup sugar

6 large organic eggs

3 cups all-purpose flour

1/2 tsp. salt

1/4 cup bourbon

1 1/2 tsp. vanilla extract

1 cup toasted chopped pecans

1/2 cup shredded coconut

  • Preheat oven to 325 degrees.
  • Beat butter & cream cheese at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at at time, beating just until yellow disappears.
  • Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in vanilla, toasted pecans, and shredded coconut. Pour batter into greased and floured 12-cup tube pan.
  • Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan and cool completely on wire rack.


~ April stroll through Bloomfield Village

6 comments:

Nancy J. Bond said...

Beautiful montages, Joey! Love those spring blooms. And the cake sounds like just the thing. :)

Ki said...

I was going to use the old saw "everything's coming up roses" but I looked carefully and you don't have roses! Well, no matter, you have a great selection of flowers. What is the flower three rows down and second from the right in the first montage?

Kathryn/plantwhateverbringsyoujoy.com said...

Oh, my goodness, this cake sounds scrumptious!
I love coconut. I put it in my smoothies. Thanks, Joey!
Your kitchen is the best!

joey said...

Thanks Nancy! Cake feeds the body and flowers feed the soul ... a perfect combo!

Hi Ki! I do have roses (Carefree Beauty shrub roses) cascading down a hillside, not yet in bloom. I think you are referring to the Pachysandra (35 year old thick groundcover surrounding my home both front & back) bloom (first time photographed but most interesting).

I think a HUGE HUNK of this moist coconut cake would taste delicious while sunbathing, Kathryn, and perhaps a glass of 'May Wine' to wash it down ;)

jodi said...

Joey, your photo montages are always delightful...I have no idea how you do them or how TO do them, but coming here is one of the highlights of my blog-reading day, always.

joey said...

You are such a dear, Jodi. With your hectic schedule, it's always a delight to hear from you. Like millions of others, I'm hooked on your creative site and 'beautiful' self.