Comments on: vanilla bean pound cake http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: amber kane http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-330060 amber kane Thu, 05 Nov 2009 19:23:50 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-330060 All of your food looks so good. Great photographs. It's making me hungry. I"m going to pass the recpies along to my husband, the cook in our home. All of your food looks so good. Great photographs. It’s making me hungry. I”m going to pass the recpies along to my husband, the cook in our home.

]]> By: Anne http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-327895 Anne Mon, 26 Oct 2009 02:38:14 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-327895 I just made this recipe last night, and it is SCRUMPTIOUS. It's even better the next day--it's dense and chewy and generally wonderful. I made it in a 10-cup bundt pan (sadly, was what I had), so it rose out of the pan a fair bit. That being said, it still baked wonderfully and without incident. Thanks for posting the recipe! I just made this recipe last night, and it is SCRUMPTIOUS. It’s even better the next day–it’s dense and chewy and generally wonderful.

I made it in a 10-cup bundt pan (sadly, was what I had), so it rose out of the pan a fair bit. That being said, it still baked wonderfully and without incident.

Thanks for posting the recipe!

]]> By: Luwanda http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-316058 Luwanda Sun, 30 Aug 2009 20:47:40 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-316058 I LOVE A GOOD POUND CAKE. I HAVE NEVER HAD A VANILLA BEAN POUND CAKE. I HAVE JOTTED DOWN THE RECIPE AND AS SOON AS I GET ME A BUNDT PAN AND FIND THOSE VANILLA BEANS, I WILL GET STARTED ON THIS INTERESTING CREATION. HAS ANYONE EVER HEARD OF A RECIPE CALLED VANILLA BEAN SUNDAE? I WAS TOLD IT WAS A CAKE THAT WAS SOLD BY ENTENNMANS COMPANY, BUT THEY TOOK IT OFF THE MARKET BECAUSE IT WAS SOMEONES RECIPE THAT WAS USED IN A BAKING CONTEST. I WOULD LOVE TO HAVE THAT RECIPE, I WAS TOLD THE CAKE IS AWESOME! I LOVE A GOOD POUND CAKE. I HAVE NEVER HAD A VANILLA BEAN POUND CAKE. I HAVE JOTTED DOWN THE RECIPE AND AS SOON AS I GET ME A BUNDT PAN AND FIND THOSE VANILLA BEANS, I WILL GET STARTED ON THIS INTERESTING CREATION. HAS ANYONE EVER HEARD OF A RECIPE CALLED VANILLA BEAN SUNDAE? I WAS TOLD IT WAS A CAKE THAT WAS SOLD BY ENTENNMANS COMPANY, BUT THEY TOOK IT OFF THE MARKET BECAUSE IT WAS SOMEONES RECIPE THAT WAS USED IN A BAKING CONTEST. I WOULD LOVE TO HAVE THAT RECIPE, I WAS TOLD THE CAKE IS AWESOME!

]]> By: Melissa http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-314709 Melissa Sun, 23 Aug 2009 18:20:51 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-314709 I adored your story!!! and the beans of course. Im making the pound cake for sure! I adored your story!!! and the beans of course. Im making the pound cake for sure!

]]> By: Emily http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-299430 Emily Wed, 01 Jul 2009 14:02:20 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-299430 Just made this cake for my 27th birthday last night. Because of you and your cake posts, I've decided to start a tradition of making homemade birthday cakes for friends and family. I balked slightly at putting 9 eggs and a whole pound of butter into a cake, but decided for birthdays you just 'go big or go home'. One piece of anything won't kill you. I made it exactly as you called for. I put mine in a bundt pan and baked for 1 hour and 10 minutes. I made a simple strawberry sauce with strawberries, sugar (just a touch because they are so ripe at this time of year), and water and served it in a small dish on the side to dunk the cake in. The cake doesn't need the sauce at all but adds just a touch of fruitiness for those that like it. Wonderful. Thank you for the recipe. Just made this cake for my 27th birthday last night. Because of you and your cake posts, I’ve decided to start a tradition of making homemade birthday cakes for friends and family. I balked slightly at putting 9 eggs and a whole pound of butter into a cake, but decided for birthdays you just ‘go big or go home’. One piece of anything won’t kill you.

I made it exactly as you called for. I put mine in a bundt pan and baked for 1 hour and 10 minutes. I made a simple strawberry sauce with strawberries, sugar (just a touch because they are so ripe at this time of year), and water and served it in a small dish on the side to dunk the cake in. The cake doesn’t need the sauce at all but adds just a touch of fruitiness for those that like it.

Wonderful. Thank you for the recipe.

]]> By: Liz http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-255122 Liz Sat, 14 Mar 2009 16:36:34 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-255122 How many portions does the recipe above yeild? When you said you scaled it down to 2 loaves, did you half the recipe above? How many portions does the recipe above yeild? When you said you scaled it down to 2 loaves, did you half the recipe above?

]]> By: Beth http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-21317 Beth Wed, 28 Mar 2007 00:26:50 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-21317 As I read about the rice pudding, the vanilla bean, and the subsequent cake, I began to think that leftover rice pudding could be nicely incorporated into a cake. Maybe I will have to work on that. Just looking at your, and other, sites, it is difficult to imagine how far we have come from the farm table, from the Garden of Eden, from hunting and gathering - in practice, at least - but what about our hearts? Thanks for lots of lovely pics and recipes. Beth As I read about the rice pudding, the vanilla bean, and the subsequent cake, I began to think that leftover rice pudding could be nicely incorporated into a cake. Maybe I will have to work on that.

Just looking at your, and other, sites, it is difficult to imagine how far we have come from the farm table, from the Garden of Eden, from hunting and gathering – in practice, at least – but what about our hearts? Thanks for lots of lovely pics and recipes. Beth

]]> By: Niall Harbison http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-15190 Niall Harbison Thu, 08 Mar 2007 03:44:07 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-15190 i am lucky enough to work for billionaires as chef and never have to worry about food costs. In one sense it allows me to create wondeful dishes with no worry to cost but reading this article brings me back to the reality most people face, budgeting! I remember backpacking around Oz and there is something special about feeding 8 people for 15 dollars with great Irish Stew and crispy bread! i am lucky enough to work for billionaires as chef and never have to worry about food costs. In one sense it allows me to create wondeful dishes with no worry to cost but reading this article brings me back to the reality most people face, budgeting! I remember backpacking around Oz and there is something special about feeding 8 people for 15 dollars with great Irish Stew and crispy bread!

]]> By: printjunky http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-13981 printjunky Sun, 04 Mar 2007 07:07:55 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-13981 I know well from whence you speak! I have this friend who somehow has friends from Madagascar who brought her a bunch of beans ... hand delivered from Madagascar! Three precious pods made their way to me. Occasionally I split open the ziplock and breathe them in. But I have yet to split husk. Can't bring myself. Same cheapness/slippery slope issues. What is wrong with us?! I know well from whence you speak! I have this friend who somehow has friends from Madagascar who brought her a bunch of beans … hand delivered from Madagascar! Three precious pods made their way to me. Occasionally I split open the ziplock and breathe them in. But I have yet to split husk. Can’t bring myself. Same cheapness/slippery slope issues. What is wrong with us?!

]]> By: Jennifer P http://smittenkitchen.com/2007/02/the-posh-life-with-speckles/#comment-13109 Jennifer P Thu, 01 Mar 2007 18:20:59 +0000 http://smittenkitchen.com/2007/02/the-posh-life-with-speckles#comment-13109 Lived in Savannah for 10 years. Didn't read many of the previous comments, but You should visit Paula Deen's restuarant (The Lady & Sons) and Mrs. Wilkes if you have time, also Elizabeth's on 37th if you have the $$ as she runs a 5-star I believe. Lady & Sons is the best of casual food, Elizabeth's the best of fine dining. Skip the Pirate's house, sadly, what was excellent years ago is now more of a tourist trap and the food has suffered. There's an awesome little Japanese Hibachi-style/sushi restaurant on "the southside" called Hirano's... cheap, delicious. Usually a line out the door, but not much for atmosphere. As for what to do? Just walk the squares, shop, eat, take pictures... head to Riverstreet or City Market for nightlife, and RELAX! Lived in Savannah for 10 years. Didn’t read many of the previous comments, but You should visit Paula Deen’s restuarant (The Lady & Sons) and Mrs. Wilkes if you have time, also Elizabeth’s on 37th if you have the $$ as she runs a 5-star I believe. Lady & Sons is the best of casual food, Elizabeth’s the best of fine dining. Skip the Pirate’s house, sadly, what was excellent years ago is now more of a tourist trap and the food has suffered.
There’s an awesome little Japanese Hibachi-style/sushi restaurant on “the southside” called Hirano’s… cheap, delicious. Usually a line out the door, but not much for atmosphere.
As for what to do? Just walk the squares, shop, eat, take pictures… head to Riverstreet or City Market for nightlife, and RELAX!

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