Cinnamon Swirl Pound Cake

Ok, so its a well known fact that I have some sort of hyperactivity when it comes to baking. How, you ask? Well, I can never stop with just one recipe for a particular item. If I see a new recipe, I have to try it, even if I already have a "favorite, go-to" for that kind of food. I mean, how many times does a person need to try a new pound cake recipe, right? I know, I really don't know. How many times is enough, until you say "Ok, I think we really nailed it this time." Well, I guess if I reach that point, I'll be sure to let you know. In the meantime, I'll keep on baking. Why am I telling you this now? Because, I think I am up to recipe # 8 or #9 for trying out different kinds of pound cakes. I like how pound cakes are basic and simple (no egg seperating here!), and you can easily switch them up by adding some chocolate chips or a cinnamon swirl. Pound cakes even make a great batter for a birthday cake. So here is my latest pound cake, and I am happy to say that I am pretty sure we are reaching the end of my pound cake journey. But I can't say that for sure, I never know what pound cake recipe is lurking around the corner, waiting for me to discover it. What? I should stop now before they cart me off to the looney bin? Ok, here's the recipe:

Cinnamon Swirl Pound Cake

• 1 cup butter or margarine
• 1/2 cup shortening
• 3 cups white sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups milk
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 
  
• Cinnamon Swirl:
• 2/3 cup brown sugar
• 1 tablespoon cinnamon
• dash of nutmeg
• 
  
• Directions:

Preheat oven to 350° F . Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter or margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Let the batter beat on high for 20 minutes. (Its really important to let it beat for a long time- it gives the crumb a great texture) With the mixer on low, mix in the 1/3 of the flour mixture. Pour in half of the milk mixture, another 1/3 of the flour, the remaining milk and the remaining flour. Don't over mix the batter- mix just until everything is combined. Pour half of the  batter into prepared pan. Sprinkle the cinnamon mixture, and spread remaining half on top. (The batter is slightly too much for a 10 inch bundt, so I filled it to the top, and made a few cupcakes as well.) Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Glaze:
Mix together 1 cup powder sugar, and approximately 2 tablespoons milk- just enough milk until the mixture is pourable ( it should look like Elmers glue) . If its too thin, the glaze will be transparent. Pour over cake when cool. 

For a chocolate chip pound cake, skip the cinnamon swirl part and fold in 1 cup mini chocolate chips.

Really Exciting News!!

No, I did not locate a recipe for fat free chocolate cake that tastes amazing. Sorry! 
 I got an award! Ok, maybe its not a real award with a ceremony and everything, but its still REAL. Ok? Good! Anyways, I am super excited that Laura from Pragmatic Attic ( you may remember her from my babka rant) nominated me with a....

This is a really cool award that works kind of like a game of tag....here's how it works: 

1. Make a post and thank and link back to the person who awarded you this award!
2. Share 7 things about yourself!
3. Award 15 recently discovered great bloggers so we can share the love!
4. Contact these bloggers and tell them they've won!

Here is my list:

1. I have three adorable little boys who I call Z-Monkey, Little D, and S-Monkey.
2. They provide inspiration for a lot of my posts.
3. My husband is referred to as Big-D, although he likes to refer to himself as Fiddy.
4. I love, love, love to eat cake with lots of cream.And cookies too. Or cookies with cream. Whatever.
5. Candy- not so much. Unless I am craving sugar- then anything goes. Sadly.
6. I am perpetually on a diet. Why perpetually? See points #4 and #5.
7. I am so excited to get this award. Now I feel like a real blogger. 


And here are the blogs I would like to nominate:


( Sorry, they aren't all new, they are more kinda like my favorites. Hope thats ok! ) 


1. The Girl Who Ate Everything- She has so many new recipes that I have never seen before- and I want to make every single one of them! 
2. Sweet Pea's Kitchen- Her recipes are always amazing, and reliable. Each one I have made have come out delicious!
3. Barefoot and Cooking- I just found this blog today,and I love her style of writing. So cute and fun! Her food looks great too!
4.  I Am Baker- Most beautiful cakes and cookies, hands down.
5. Cookies and Cups- She may not know it, but she has been an inspiration to me. When I started my blog, I said "I want to my blog to be just like hers." ( I know I sound like I am 6 years old, that tends to happen when you hang out with people age 6 and under. )
6. A Tender Crumb - I just made her Brooklyn Blackout Cake and wow, on that alone she deserves to be on this list. 
7. Sweetapolita - Every time I look at her posts I feel the urge to bake a cake. Its terrible. 
8. LilaLoa -  Absolutely gorgeous stuff, and the colors she uses are magnificent. 
9. Allison Eat- Stunning pictures, amazing food- keep a tissue handy for drool!!
10.Bakingdom - another one of my favorites. Delicate, dainty, beautiful and delicious pictures.
11. That Really Frosts Me- amazing tutorials for beginners- and gorgeous cakes!
12. Confessions of a Cookbook Queen- amazing writing, and yummy pictures!
13. Annie's Eats- a wealth of recipes! 
This list would not be complete without the following two Queens of Food Bloggers. Really.
14. ThePioneerWoman
15. Bakerella
 I am almost embarrassed to email them about this little award, but I feel like they are big parts of the food blogging world, so they must be on the list!

 Have fun browsing through the blogs I listed, be sure to check them all out- they are really good!

Thank you Laura! I had such a fun time with this post. I am really honored, and excited to pass it on.

Angel Hair Pasta Salad

Colorful vegetables are really cool. Really. Purple and green? Love it.

Angel Hair Pasta Salad
1 pound angel hair pasta, or extra thin spaghetti, cooked and drained
1 bag shredded red cabbage
1 bunch scallions, sliced


Dressing:
1/2 cup sugar
1/2 cup vinegar
2 tsp salt
2/3 cup oil or less
slivered almonds and/or sesame seeds (optional)


In a large bowl, combine the pasta, cabbage and scallions. Whisk the dressing ingredients together and toss with the pasta and cabbage. Cover and refrigerate. Sprinkle with almonds and sesame before serving.