It started with me wanting to try a leopard print cake in case anyone ever wanted me to make them one. And then I wanted to try a frosting technique. And we had new food colors. And then an excuse to make a tiger print cake. So this experimental safari cake was born for the new year with my cousin as accomplice.
I wish I could make this post into a tutorial about how we did everything, but there aren’t enough pictures from this process-heavy adventure. Another day.
Instead, I shall take this opportunity to share one of my family’s recipes. Mother found this recipe somewhere a long time ago, and we’ve used it ever since: the “Million Dollar Pound Cake”. Even though this cake was made in 9-inch rounds instead of the traditional bundt pan, we chose it for its thick batter that would hold up when we piped it into designs.
Be very skeptical about the 300 degree baking temperature. Say, “That’s not high enough for the sugars to caramelize.” But then accept it, because this cake is moist and gooey and quite perfect just the way it is.
“Million Dollar Pound Cake”
Yield: 1 bundt or two 9-inch rounds
1 lb Butter, softened
3 c. Sugar
4 c. Flour
3/4 c. Milk
2 tsp. your favorite extract(s)
Preheat oven to 300 degrees. Grease and flour a bundt pan or two 9-inch rounds.
Cream together butter and sugar. Add eggs one at a time. Alternate adding flour and milk, starting with flour, and beating after each addition. Mix in vanilla.
Divide evenly throughout pan(s). Bake for 1 hour and 30 minutes for a bundt (for the 9-inch pans, bake at least 1 hour) or until a toothpick comes out clean. Let sit in pan(s) for about 10 minutes before flipping out onto a cooling rack.
Dust with powdered sugar or frost.