Sunshine & Rain Pound Cake

by Nyani-Iisha Martin

Ingredients

3/4 lb butter, softened to the point of melting

3 cups sugar, granulated

rind and juice of 1 lemon

1/2 lb cream cheese

"the bag o' egg yolks"

3 cups Cake flour, sifted

1/4 tsp Salt

1 tsp Vanilla extract

1/2 tsp orange extract

poppy seeds

Preheat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs yolks, two at a time, blending well after each.

Stir in flour and poppy seeds. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick. Glaze with Red Glaze and serve.

Red Glaze:

1 heaping tsp hibiscus

1/2 cup water

1/2 cup white sugar

2 tsp honey

1 tsp lemon juice

Boil everything until thick and syrupy, skimming off foam. Strain, let cool until really thick but not set, and drizzle over cake.

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