Pound Cake Our Family Secret

Olive Oil and Sherry Pound Cake with Peaches in Honey Lemon Syrup

Olive Oil and Sherry Pound Cake

adapted from Pure Dessert by Alice Medrich

makes 2 loaves

3 C flour

2 t baking powder

1⁄4 t salt

2 C sugar

1 C flavorful extra virgin olive oil

2 t grated orange zest

5 cold eggs

1 C amontillado sherry

Prepare two 8” x 4” loaf pans with oil and a wide strip of parchment paper, leaving an inch or two hanging over the longer sides of the pan.

Preheat the oven to 350°F.

Sift the flour, baking powder and salt.

Whisk the sugar, oil and orange zest on high speed until well blended. Add the eggs one at a time, beating well after each addition. When all the eggs have been incorporated, beat until the mixture is thick and pale, about 3 to 5 minutes.

Add one-third of the flour mixture. Mix on low speed just until blended. Add half of the sherry and mix just until blended. Repeat with another third of the flour, followed by the remaining sherry and then the remaining flour.

Pour the batter into the prepared pans. Bake until a toothpick comes out clean with a few moist crumbs, 50 to 55 minutes. Cool for about 15 minutes. Gently lift the cakes up by the overhanging parchment paper and cool completely.

Wrapped airtight, the cake stores well at room temperature for about 3 days.

Peaches in Honey Lemon Syrup

6 small ripe peaches

1/4 C mild honey

3 T water

1 – 2 t fresh lemon juice, to taste

Place the honey and water in a saucepan and warm over low heat until dissolved and blended. Remove from heat and add the lemon juice to taste.

Slice the peaches and toss with the honey lemon syrup.