Shortbread Cookies and Pound Cake

Yep! Shortbread Cookies this time. Few weeks back we ran out of cookies in the house and hubby loves shortbread cookies so he actually google-ed around for the basic recipe. I got my tools and oven ready, and.. a way we go!

Recipe can be found here

I wouldn't bother putting the recipe here since I didn't make any changes to the recipe and they're very basic cookies. I bet if you tweaked the recipe a bit here and there or simply by substituting white sugar to brown sugar, they'll taste brilliant =)


before going into the oven =)


into the cookie jar, quick!!

Though they're plain cookies, for a shortbread cookies lover, they sure are irresistible

Few days later I felt like having pound cake. Remember Sara Lee's Marbled Pound cake? They were my favourite! Frozen! I used to absolutely love eating them frozen. Yep, you read that right =p I know, my tastebuds are crazy like that!

So after scouting around for a basic pound cake recipe, I found one here

Of course I've made some changes and cut the recipe in half =P
Here's my version.

Ingredients:
100 g shortening - i used all butter
225 g butter
500 g white sugar
5 eggs
10 ml almond extract - used vanilla bean paste
235 ml milk
2 g baking powder
430 g cake flour - plain flour

How to make:
Preheat oven at 150c
Grease your cake pan. I sprayed mine with olive oil spray.
Cream butter and sugar til they turn pale and creamy. May take a bit of time. I used a normal hand mixer.
Add your eggs, one at a time. Ensure each addition is well incorporated.
Add the almond (or vanilla) extract.
Mix well.
In another bowl, combine the baking powder and flour.
Alternate flour and milk into the egg mixture, by starting and ending with flour.
Mix well on each addition.


The luscious batter

Pour batter into your cake pan and bake for 45 mins to an hour. Or until top turn golden and appears dry. You may insert a toothpick to check if middle is cooked.

Tips: My only tip to this recipe is to make sure the butter and sugar is well-creamed. And each addition to the mixture is well incorporated. Pound cake is a very traditional cake and can be delicate too. Ensure everything is well mixed and you'll have a very moist, dense cake in your home =)

This cake suits any occassion. Make some icing and ice them for a great birthday cake. Or layer it for that special someone. This cake can also be kept for days covered in the fridge or frozen in the freezer. We kept our cake in the fridge for more than 3 days and it still remains dense, soft and moist. Delicious! =D