Finally, the holidays are over. Sorry to be a Scrooge, but they felt brutal this year.
Part of the reason is that instead of having something made for Kendall’s customers this year, he asked me if I’d make mini sourdough loaves. I said no to the sourdough, but suggested I could make some kind of quick bread.
We wanted something Chrstmasy so I scoured my cookbooks and Pinterest and decided gingerbread was a good Christmas option because by December, I think we’re all a little tired of pumpkin spice. I chose three recipes and only had to test two of them before landing on the one I liked. It was soft, moist, spicy,and delicious and just what we had in mind.
When we got back from spending Thanksgiving with my family in Texas, I headed to Costco for my bi-weekly therapy session and also to get ingredients. Well, they didn’t have molasses and they didn’t have cloves so I headed down the road to Sam’s, which totally negated any therapy I got from Costco.
To get to Sam’s you have to make a left hand turn on an extremely busy road, and I hate left hand turns. Once inside it’s dark and full of junk, and everything except for the person checking your card at the door is automated. It feels depressing and dystopian. Give me my bougie, well-lit Costco which still has people helping you out, please and thank you.
Anyways, Sam’s didn’t have molasses or cloves either. I stood in an asle contemplating what to do.Thankfully, just like Kendall had a couple of backup girls in mind when we were dating in college in case we didn’t work out, I had a backup plan in mind in case our gingerbread didn’t work out. Enter, Mom’s pound cake.
I’d already bought butter, sugar, and eggs at Costco, but since that’s essentially all pound cake is, I loaded up my cart with more, taking a wild guess at how much I’d need since I didn’t know how many mini loaves each recipe would make.
Once I got home, I worked out by carrying everything up to our third floor apartment. And since we have a small fridge and no way to store that much butter or eggs, I started baking immediately, and didn’t stop except to sleep for the next three days.
For four days, I baked and Kendall bagged and labeled. By the time we finished, there were pound cake crumbs everywhere and the smell was seeping from our pores and every surface of the apartment. Once we finished I gave the apartment a deep clean and then collapsed with the same cold Kendall had picked up over Thanksgiving.
He went out to deliver them and I collapsed on the couch
My phone buzzed.
“I have bad news.” he said.
“How many more do you need?”
“I don’t know. Maybe a hundred?”
“Oh my gosh are you kidding me???”
I can’t remember if I said this out loud or just thought it or hung up on him or what. I was sick and tired and everything was running together at this point, but of course I agreed. I mean, what option did we have at this point? Apparently these guys talk between shops and knew we were passing out homemade poundcakes so it’s not like we could go grab something from the store and make it look cute and pass it out.
So I went and grabbed more ingredients and cranked out a hundred more. If you count the broken ones, I baked a total of 410 pound cakes in our tiny, one-bedroom apartment. I bet none of those back up girls Kendall had in mind in college would have agreed to do that. He got lucky, that’s for sure.
Anyways, after that little adventure, it was time to Christmas shop and prep food and pack to go spend Christmas with his family in Virginia.
It was a holiday season we’ll always remember and hopefully never repeat. We were so ready to get back to work so we could rest, and if you’ve ever run your own business, you know that’s saying something.
And on a final note, can I just say that in my opinion Gingerbread shouldn’t even be called Gingerbread. Molasses is clearly the star ingredient. Ginger plays as minor a role as the cloves I couldn’t find.
Now that that’s off my chest, here’s my mom’s pound cake recipe as she gave it to me. It’s dense and delicious and I still love it, even after making over 400 of them.
Mom’s Pound Cake
Preheat oven to 375. Grease and flour a tube pan
Cream in mixer:
2 cups sugar
2 sticks softened butter
Add:
2 tsp ( but I use 2 tblsp) vanilla. (I also add almond flavoring —really yum)
1/2 tsp salt
Add to creamed mixture:
1/2 dz eggs. (I use eight eggs because it makes it richer and just because we usually have the eggs ) Beat eggs together.
This is important:
Alternate putting in the mixed eggs and
2 cups flour to the creamed mixture.
Don’t over mix.
Bake till done. The top should be crunchy (it’s the best part—be careful not to eat it all before you cut into the cake. :)
Usually 45-60 minutes. Use knife test.