Pound cake and hot tea on a chilly afternoon - yum!

Back in the dark ages, my aunt always made pound cake and Lady Baltimore cake at the same time because it took the same number of egg yolks for the pound cake as it did egg whites for the Lady Baltimore white cake. By "helping" her with those cakes, I learned to separate eggs without breaking the yolk. For those who haven't had the pleasure, Lady Baltimore cake layers are split so there are four. A wonderful pineapple filling is between layers and the whole thing is covered with a sinful boiled white frosting.

Thanks for reminding me of these sure ways to add pounds.