I lost a lot of things this past year.
But at the end of the day none of this matters.
I noticed the diamond bracelet was gone when I got home after a fun day, on a day that I went to see Annie with S, my parents, my sister and my nieces and nephew. My family came down to New York City for 5 days, and we saw 2 Broadway plays, laughed over several dinners, ate a lot of desserts and spent hours exploring in the Museum of Natural History, all nine of us—and had a great time just being together. The kids played together, giggled, visited the huge Toys R Us in Times Square, had a few meltdowns and ate over-the-top desserts at Max Brenner (okay, the adults ate dessert, too).
I felt the sting of each lost item only for a moment and then I moved on, because this is what matters: family, friends, fun, laughter, togetherness.
I leave you with this cake to enjoy with your friends and family. I added a teaspoon of cardamom, which you can do if you like that flavor (it’s one of my favorites).
I would have posted a photo of the whole pretty cake, but somehow I lost that, too. 😉
|Prep time||20 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 10 minutes|
|Meal type||Dessert, Snack|
|Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4-inch loaf pan. Sift together the flour, baking powder, and salt into 1 bowl. |
In another bowl, whisk together the yogurt, 1 cup of sugar, eggs and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook 1/3 cup water and remaining 1/3 cup sugar in a small pan until the sugar dissolves. Stir a few times so that the sugar doesn’t stick to the bottom of the pan. Add 2 tea bags. Set aside. Remove tea bag after 10-15 minutes.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the tea mixture (reserving 2 tablespoons) over the cake and allow it to soak in. Cool.
For the icing, combine the confectioners’ sugar and about 2 tablespoons of tea, adding more sugar if necessary. Pour as much as you like over the cake. Enjoy!
P.S. I am testing out cappuccino machines. This morning I made this latte with the Capresso EC50 and enjoyed it with a slice of the pound cake. What a treat!