On a recent mention of my love of batter, I was asked, with a hefty dose of judgement, “You really eat that stuff?” With my head held high, I answered, “Yes. Yes I do.” A latecomer to the conversation would have thought I just confessed to a heinous unsolved crime. I understand that there is a fear, although not in my house, of the danger of raw eggs. There’s also a chance I’ll be run over while I’m getting my mail. There was a farmer, a cow, and a chicken that all sacrificed for me to have the finest ingredients for my cake. Don’t you think I practically owe it to them to have a respectful few spoonfuls?
I don’t do drugs, there is no flask of liquor in my purse, I don’t steal or cheat, and I only cuss when absolutely necessary. As far as I’m concerned, if batter eating is my worst vice, I’m doing better than most. Like many others, I started as a child with the typical lick or two of the beaters or a tiny taste off the spoon. But once the mixer belonged to me, the beater treat alone just would not do.
Cake batter is my creamy delight of choice (although I rarely decline a little raw biscuit dough). Pound cakes are always my first preference, but most batters will do. (Except red velvet. I just can’t eat blood red batter.) A few spoonfuls of buttery goodness makes a good day great and a bad day better. Normally, I don’t make cakes because I’m looking forward to a slice later in the day. It’s for a more immediate fix. It’s for the love of batter. Sure, my cakes end up being a tiny bit smaller, but it’s worth every millimeter of height.
Even with the overwhelming emotion I feel for batter, I would never be so reckless and irresponsible to recommend that you consume it. It’s way too dangerous. The liability would be immense. If you should ever find yourself holding a spoon mounded with batter, remember to eat only at your own risk.
Pound Cake and a Half
This recipe is known as “Peach Mama Pound Cake and a Baby Cake” by my sweet 2 year old little girl. It’s perfect for our family. A fruity large pound cake and a small plain one. Just about any fruit will work in the larger cake. Blueberries and plums are really good.
3 sticks unsalted butter
8 oz. cream cheese
3 cups sugar
3 cups all-purpose flour (such as Gold Medal)
1/4 teaspoon salt
1 tsp. almond extract
2 cups chopped peaches (chopped into 1/2-inch pieces)
1. Preheat oven to 325°. Place butter and cream cheese in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and blended (about 2 minutes).
Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
2. Slowly add flour, stopping to scrape bowl as needed. Stir in almond extract.
Pour about 4 cups batter into a greased and floured 6-inch (4 1/2 cup) mini-bundt pan. Stir chopped peaches into remaining batter. Pour batter into a greased and floured 10-inch (11 cup) bundt pan.
3. Bake both cakes at 325°. Bake the baby cake for 45 minutes. Bake the larger cake for 1 hour 30 minutes or until a long wooden pick inserted in center comes out clean.
Makes: 2 cakes