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O, canary! O, canary! Why does thou wings flutter in my stomach? Why does thou continue to torment me every night, evening and morning? Why does thou make me sweat in the midst of the night? Why canary have you pecked my innards with your beak of power? A man can only handle so much from you canary, a man can only endure so much from you canary, a man only cry so much from you canary. Whether it is a happy day or gloomy day your beak appears to impale my innards.
O, canary! O, canary! Why does thou wings flutter into my heart? Why does thou make thy beats stronger and thunderous? Why does thou continue to torment me every night, evening and morning? Why does thou make me run to the nurses in the midst of the night? Why canary have you pecked my most precious internal gem with your drill? A man can only handle so much from you canary, a man can only endure so much from you canary, a man only cry so much from you canary. Whether it is a happy day or gloomy day your beak appears to impale my innards.
O, canary! O, canary! Why does thou wings flutter into my mind? Why does thou ravage my spirit with earthquakes, waves of noise and agony? Why does thou continue to torment me every night, evening and morning? Why does thou make me run to the medicines in the midst of the night? Why canary have you scarred my soul with your deviled talons? A man can only handle so much from you canary, a man can only endure so much from you canary, a man only cry so much from you canary. Whether it is a happy day or gloomy day your beak appears to impale my innards.
O, canary! O, canary! Why do you call thyself anxiety?
pound cake
ingredients:
1 3/4c organic unbleached all-purpose flour, sifted
14T unsalted butter + more, room temperature
1 1/4 cups sugar
1/2t baking powder
1/4c shortening (I used Crisco’s, butter flavor)
1/2t kosher salt
3 large eggs, room temperature
1 yolk
1/2c sour cream + 1/4c heavy cream, mixed
1/2t almond extract
1t vanilla extract
garnish:
powdered sugar
fresh strawberries
whipped cream
Helpful items:
9” x 5” loaf pan
silicone spatula
cake spatula
stand mixer
sifted
recipe:
Set oven to 350F and grease loaf pan with butter. Set aside.
Slice butter into individual tablespoons based on the stick’s label (do as I say). Place butter, shortening, sugar, salt and baking powder into bowl. Mix on medium speed for 7 minutes OR until mixture is smooth—make sure to scrap paddle half way through.
If butter is not room temperature, you might have to mix longer. I allowed my butter to sit out for 2 hours before using it.
Scrap down the sides of the bowl. On medium speed, mix one egg and yolk at a time! Take your time. Relax. It’s a cake, and you know these are patience practices. The batter should be smooth, creamy once complete. Scrap everything!
I recommend adding the egg, mixing on medium speed until egg remnants are gone, scraping the paddle and sides. Repeat. Same applies to yolk. If eggs are not room temperature, you might have to mix longer. I allowed my eggs to sit out for 2 hours before using them.
In a small bowl, mix sour cream, heavy cream, almond extract and vanilla extract. Make sure it is mixed thoroughly. I allowed my sour cream to get to room temperature—notice a trend here?
Add half of the cream mixture from Step 4 to mixing bowl, mix on medium-low. Add half of the flour, mix on medium-low. Scrape the sides. Add the rest of the cream mixture, mix on medium-low. Add the rest of the flour, mix on medium-low. Scrape the sides. Mix one more time and make sure the bottom of that bowl has gotten plenty of attention.
Scrape the cake mix into the prepped loaf pan.
With a butter knife or cake spatula, swirl the mixture to ensure there’s no air pockets within the cake (see below). Also, tap the pan against the counter/surface of the island or table. It’ll help flatten the mixture. You can also smooth it out with a cake or silicone spatula.
This is very optional, but you can wet a knife and slice through the mixture to make a cooler looking crack. Yes, this cake will crack.
Bake for 60-70 minutes or until the loaf rises, splits at the man-made crack and has a nice firm brown crust. This is a cake you want to over-bake for sure. Allow the cake to cool for 10-15 minutes. Take out of pan with knife or spatula. Enjoy!
