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Blueberry Peaches, Red Robin Pie
An Annotated Cook Book of Gulf Coast Recipes

by Stella La Violette and Paul Estronza La Violette
Illustrated by Stig Marcussen

144 pp
$24.95 Hard Cover with hidden spiral wire.
© 2001 by Paul Estronza La Violette

Cover of, 'Blueberry Peaches, Red Robin Pie: An Annotated Cook Book of Gulf Coast Recipes.'

POUND CAKE

1 lb. butter
2 2/3 cups sugar
8 eggs, separated

3 1/2 cups cake flour
1/2 cup whipping cream
1 tsp. vanilla

Bring all ingredients to room temperature (this is important as it promotes the fluffiness of the cake). Lightly grease a very large tube pan and set aside. Reserve 1/3 cup of sugar for egg whites. Separate the eggs.

Cream butter thoroughly, adding sugar gradually. Continue to beat for 10 minutes. Add egg yolks, one at a time, beating well after each addition.

Sift flour 3 times and then add alternately with the whipping cream and vanilla. Beat for another 10 minutes until mixture is very light. Beat egg separately until frothy and gradually add in 1/3 cup of sugar. Fold egg whites into the batter.

Pour batter into tube pan and bake at 300°F for 1 and 3/4 hours or until it is done (crust should spring back to touch). Let cool in pan for 10 minutes and then turn out and cool on rack. Do not try to remove before cake has had a chance to properly cool.

Annabelle Publishing, Frog graphic.

Please for best results, do not substitute any if the ingredients in
this recipe.

Annabelle Publishing, Frog graphic.

I usually serve the cake plain and in very thin slices. I find that thin slices are a definite plus to bringing out the cakes flavor make the cake seem lighter and fluffier.

Annabelle Publishing, Frog graphic.

This is a wonderful cake. It's flavor is delicate, however it is easily overpowered by the wrong accompaniment. It is NOT as good served with ice cream as ice cream tends to overpower the delicate flavor of the cake. It can be given a lemon glaze if desired, but we usually don't do this for the same reason.

Annabelle Publishing, Frog graphic.

However the cake is GOOD served with fresh sweetened strawberries and whipped cream. These sem to compliment rather than detract from the cake. Paul's favorite to add with these is Grand Marnier.

Annabelle Publishing, Frog graphic.

The beauty about this cake is it can be frozen for months, then defrosted as good as new! Since it is difficult for Paul and I to finish a whole cake in the three or so days it takes to dry out, I usually freeze it in quarters in zip-lock freezer bags so that we only defrost as much as we need at any one time.

Art from, 'Blueberry Peaches, Red Robin Pie: An Annotated Cook Book of Gulf Coast Recipes.'