Creamy Lemon Pound Cake

As my mother puts it, "Easy and good!"  The basic whipped-cream pound cake scheme here can theoretically be adapted to all types of pound cakes - I went with a lemon-poppyseed variant because I know I like that.  Play around!

I.  Cake

3 cups unsifted flour
3 cups sugar
2 sticks butter
2 tsp vanilla extract
6 eggs
dash of salt
1 cup whipping cream
2 Tbs poppy seeds
juice and zest of one lemon		 II.  Glaze

1/2 cup sugar
1/2 cup water
juice and zest of one lemon.
1.  Cream butter and sugar.  Add vanilla, then eggs one at a time.
2.  Add salt.  Mix in flour, alternating with cream.
3.  Stir in poppyseeds, lemon juice and zest.
4.  Spoon into greased tube pan and place in cold oven.  Then set oven to 350.  Bake 1 1/2 hours, or until inserted toothpick comes out clean.
5.  Cool in pan on wire rack 15 minutes; turn out onto another wire rack and poke top liberally with toothpick.
6.  Combine glaze ingredients and warm over low heat.  Brush onto cake and let cool.

Yummy Glazed Pecans

A great winter snack.  These are very, very simple - the only thing is to keep an eye on them, because they can burn quite easily.  Like the pound cake, this comes from my mother's bag of tricks and I've no idea where she picked it up from in turn.

1 pound shelled pecans
1 egg white
1/2 cup sugar
2 Tbs cold water
1/4 tsp cinnamon
1/2 tsp salt
1 tsp vanilla		 1.  Preheat oven to 250.
2.  In mixing bowl, combine all ingredients, save pecans, and whisk until frothy.
3.  With hands, toss pecans in froth until coated.
4.  Spread pecans out in a single layer on greased cookie sheet.
5.  Bake 45 minutes - 1 hour.  Let cool 10 minutes.
6.  With a hardy metal spatula, bust pecans into individual pieces.  Enjoy!

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