It’s April, and the chickens are back to laying well. I’ll be making some pickled eggs for longer term storage 'n' enJOYment, for sure, yet in the meantime, since I don’t use the oven in the warmer months, a poundcake that uses five eggs seemed perfect project for the day.
Such a classic.
The recipe I used came from the 1938 version of Fannie Farmer‘s cookbook, The Boston Cooking School Cook Book. Another classic.
I shifted some of the process around, and used almond extract in place of the vanilla. I am so, so, so looking forward to slicing this to enJOY a piece with a cup of tea. ::nods::
Peace. 🕊
