Home » Cakes and Muffins » Perfect Pound Cake with Crunchy Nuts Topping

August 6, 2013

Last Updated On January 18, 2021

Perfect Pound Cake with Crunchy Nuts Topping

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150th post… I don’t know what to feel. Blogging seems to be all about numbers – the years you stay, the hits you get, the posts you publish, the followers you make, the comments that pour… each number indicates something about your blog. But whatever said and done, though I get excited by every hit, every comment and every activity on the blog, nothing can beat the feeling of beautiful relationships that I’ve got as a part of blogging. I only hope that I can keep moving on with what I feel for blogging now. As of now, I take it as a pass time to unleash myself in between my otherwise tight schedule. I know many of you have kept putting in comments as to how I am able to manage work, home and the blog. By Allah’s Grace, it is happening now, but it may not be the case in the future. However, I want it to go on at the pace it is moving now and not really worry about the future! But yes, I hopefully want to keep going as long as I have the energy and zest to keep it going! 🙂 Blogging comes to me a serious stress-buster as much as cooking is to me now, so both seem to go hand in hand!

Today, I thought I will share with you the cake that I had baked for my D’s birthday. OK, it was not yesterday or last week, but it was in May! 🙂 This has been in my drafts for too long now I suppose!!! OK, just like any other lady who is mad abo

Pinut cooking, my cookbook shelf is overflowing with books! One such purchase that I made while my crazy browsing on Book Depository was this particular book which is known to be the best book in cake making by Rose Levy Bernbaum. One thing I was disappointed with the book is the lack of pictures. It has loads and loads of cake recipes, but the amount of pictures is very limited. However, one thing I really like about the book is that for each recipe, it shows which all pans can be used to bake that cake and for each pan, the temperatures and the time for baking. Isn’t that really convenient?

This was the first cake I baked form it and I was really satisfied with the results. It also marked the first time my oven gave me a properly baked cake, thanks to the tip from Jehanne darling to preheat the oven for at-least 20 minutes. I always thought that preheating was 10 minutes and I always used to get craters in between my cakes! So now, I so faithfully follow her suggestion and get well baked cakes… OK, so off to the recipe now… Recipe for Topping adapted from BBC Good Food ME

PinBefore I sign off from the post today, a big “Thank You” from my side to Sona and Ambreen for giving me the Leibster and ABC awards… I really wish I could pass it on to my dearest blogging friends, but then I am so time pressed that I will not be able to do that… 🙁

So just to keep myself satisfied, I am dedicating this to all my buddies who have been so kind to keep visiting my space and leaving their lovely comments, that boost me up day in and day night… Without all of you, I would have never been able to achieve what I have done till date… For me, do visit the pages of these two lovely ladies and I guarantee you, you will be amazed… Sona for her out-of-the-box ideas and Ambreen for her wide variety of Pakistani (my favorite food by the way, if I could take off all the oil!!! I know Ambreen you don’t cook with that much of oil, for sure… hehe…) and international cuisine….