We have continued on our Journey of the house. We still have a ton more to do, but it's coming along.
I am getting over a particularly nasty bout with poison ivy (from the yard, again). At least we think it's poison ivy. Maybe it's something different. In any case, I'm on prednisone again...
I haven't been baking a ton. Until this weekend. And I realized how much I really enjoy baking.
So let's talk Spumoni.
What is Spumoni? Technically, it's an Italian Dessert of molded ice cream, typically cherry, pistachio, and either chocolate or vanilla. It's delicious. (Note: National Spumoni Day in the US is August 21).
We have had a recipe in the family for as long as I can remember for Spumoni Pound Cake. Obviously it's not ice cream, but it takes the key flavors of cherry and pistachio and puts it into cake form. It's one of my favorites, and it seems to come out "different" every time I make it. Different - yet delicious.
Spumoni Pound Cake
2 boxes yellow cake mix
1 box instant vanilla pudding
16-oz sour cream
1 cup oil
1 small jar maraschino cherries, drained and chopped
1 tsp vanilla
red food coloring
1 cup chopped walnuts
1 tsp almond extract
green food coloring
Grease and flour a long loaf pan (15"x4"x4"). Layer the batter, first the white, then the green, then the red. DO NOT SWIRL!
Bake at 375* for about 75 minutes, or until a toothpick comes out clean. Check after about 60 minutes, and cover with foil if getting too browned.
The best part about spumoni cake is cutting it....You never know what the inside will look like!!