Bah, I was determined to post this week SMS on time, I had it baked, photographed and ready to go. Then, well, life happened. I ended up going out with some of my lovely girls and getting a tinsy bit squiffy. My whole Sunday was written off, I took up refuge on the couch, remote in one hand and takeaway menu in the other. I must be getting old if a hangover takes a day and a half to clear :S Oh to be 21 again.
But, here I am! Yes, a day late but it’s better than never. This weeks recipe was the perfect pound cake, personally I’ve never had, baked or even been in the same room as a pound cake before so I don’t really have that much to base my reaction on but boy was it tasty. So dense, so…well perfect! I baked my cake in a bundt as I felt the tins have been neglected slightly, it didn’t rise as much as I’d hoped so next time I’ll stick with the traditional loaf. Check out Michelle at Veggie Num Nums for the recipe, and of course, to oggle her amazingly adorable kitties!
Now, for something completely different. OK, not completely different as it’s still a cake but a vegetable cake! Everyone knows I’m a huge fan of carrot cake, I flippin love the stuff so this months Zucchini Spice Cupcakes from the Martha Stewart Cupcake Club (yes, I have joined ANOTHER baking group) was a definite winner for me. I almost think I’m doing something good when I eat a cake baked with vegetables, I mean, it counts as one of your five a day….right? Right!