Baking With a Gimp

Hello,

So one of super cool friends is in 4-H. She wanted me to help her make something for the fair. So I thought of this great recipe from Molly Wizenberg's A Homemade Life. We made this cake today. The funny thing was she recently hurt her shoulder. And is now wearing a sling. All I can say about it is that softball is stupid! We found out that baking with a sling on is really hard. She could bearly do anything. It was rather funny to watch her try and crack eggs. :) Gimps are not useless though, she was really good at... well.... um... okay so let me restate that. Gimps are not completely useless. While she couldnt help with dishes she was really good at coating the blueberries and flour and making me laugh! She couldn't gently fold things, but thats okay cause i was there to help! So over all watching a gimp try to cook is hilarious! I hope you enjoy the recipe! 

Fancy Nancy and Super Cool (Gimpy) Friend   

Blueberry Pound Cake

From; A Homemade Life by Molly Wizenberg

2 cups plus 8 tablespoons cake flour

1 teaspoon baking powder

½ teaspoon salt

1 2/3 cup sugar

2 ½ sticks (10 ounces) unsalted butter, diced at room temperature

2 cups blueberries

      5 eggs

Set oven rack to middle position, and preheat the oven to 300 degrees Fahrenheit.

Butter a standard-sized 9 cups Bundt pan and dust it with flour shaking out the excess.

In a medium bowl, whisk together 2 cups plus 6 tablespoons flour, the baking powder, and salt.

In the bowl of a food processor, bled the eggs and sugar until thick and pale yellow, about 1 minute. Add the butter, and blend well until the mixture is fluffy, about 1 minute, stopping once to scarp down the sides of the bowl. If the mixture looks curdled, don’t worry. Add the dry ingredients and process to just combine. Do not overmix. The batter should be thick and very smooth.

In a large bowl, toss the berries with remaining 2 tablespoons flour. Pour the batter over the berries, and, using a rubber spatula, gently fold to combine, taking care that all flour is absorbed. Pour the batter into the prepared pan, spreading it evenly across the top. Bake until a toothpick inserted in the cake’s center comes out clean, 1 hour to 1 ¼ hours.

Transfer the cake to rack, and cool in the pan for 5 minutes. Carefully invert the cake out of the pan onto the rack, and cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature.

Yield: 10 to 12 servings