If it were me, I'd be pleased with whatever someone else was willing to bake and offer to me!!! Or maybe just squares and/or cookies with ice cream/sherbet....if it will be that humid. That might be more appreciated.

Nancy.

Me? Old-fashioned. Go for the pound cake! Preferably with an assortment of summer fruit toppings and whipped cream on the side. Peaches/nectarines/apricots would be great on an almond cake. Berries go with either almond or chocolate. Maybe some toasted chopped almonds to top either one.

In hot, humid, weather, I want a tiny sliver of cake with LOTS of fruit.

Too late for this month's blog? I have a favorite tried and true, very do-ahead, for exactly this situation.

Above all, don't stress! Do as much as you can ahead of time. They're coming to meet YOU; they'll love anyone who cares so much. Cakes are the icing.

I serve pound cake quite often. It seems to me that people like it. Have you tried any of those liquor soaked pound cakes TJs sells? They taste great, but, wow, they can knock your sox off--heavy on the liquor!

Lorna

I would eat pound cake any time it was available!

My favorite recipe includes (or maybe I just add it) a bit of lemon zest.

How about a cheesecake? That sounds very refreshing on a hot day and can be made ahead at least a day or a lemon pie?

Now you have my mind rushing ahead to all the delicious sweets that I am denying myself now!

I love pound cakes. My comfort zone! I just didn't know if they were totally out of style these days! LOL That almond flavored one is a recipe that belonged to my son's great-grandmother (his dad's side of the family). I love it with whipped cream and blueberries. That toasted almond idea is perfect!

Cheesecake would be daunting if they come for lunch instead of dinner (we still don't know for sure)...but, a key lime pie is easy. The only problem with key lime pies around here is that I have to buy the juice and can't get the fresh key limes.

Gldno1 -- go ahead and post that pound cake recipe right here and I'll put it in the blog, too!

We love pound cake too, we buy one full of cherries on occasion. My gran used to make them all the time, this is something I have never baked myself so recipes would be very welcome. I thank you, but my DH would really thank you.

Annette

The pound cake was a big hit. I made a sour cream pound cake with almond and vanilla flavoring. I created an Amaretto glaze and garnished it with toasted almonds.

I also made the chocolate chess pie recipe from the Angus Barn (a local, famous restaurant -- the chef has been on The Iron Chef).

For appetizers, I made a homemade blue cheese spread (Williams-Sonoma online recipe) and homemade pimento cheese, but I used roasted red peppers. Served with assorted crackers. The guys went for the blue cheese and the ladies for the pimento...interesting difference!

Also made a snappy spinach casserole (DS2's favorite), roasted potatoes and sauteed balsamic cremini mushrooms to top the filet mignons that DH grilled.

Our guests were delightful! We had a wonderful evening. DS2 and DH played acoustic guitar upon request and threw in a little banjo music, too.

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If there's any cake left, slice, toast and serve with ice cream.

Nell

Nell...my guests took a lot home with them. DH and I had cake for breakfast this morning...not ready to toast it! It's always better the 2nd day anyway.

So glad the evening came off well Cameron! Great photos.

Interesting that the guys preferred the bleu cheese.

Did you confuse me, late to post, with Gldno1? I want your snappy spinach casserole recipe! Next month?

Yeah Cameron, stop teasing us we'll be looking for all these recipes next month. Sounds like your evening was a big hit, but with the kind of food you served how could it be anything but. I would have gone for the blue cheese :o).

I'll post the cake recipe next time I update that blog. Here's the link to the blue cheese spread recipe from WS.

I started out using Paula Deen's (one of her son's recipes) pimento cheese spread, but it wasn't good. Just a mayo taste, so I doubled the cheddar and monterey cheese and used tabasco and roasted red peppers. There's no way that I know exactly what I did to replicate it. Too bad, because it's really good. LOL

The cremini mushrooms came from one of Emeril's recipes. I think it's on a recipe with grilled lemon and rosemary chicken with couscous. It's basically 3 T minced fresh shallots and 1 teaspoon minced garlic, a little salt and pepper, 1 T fresh chopped thyme, 1 lb cremini (thinly sliced), 3/4 cups balsamic. Heat up a pat of unsalted butter, add the spices (usual methods), add the mushrooms and saute for about 7-8 minutes; add balsamic and reduce by half. Makes enough steak topping for 6-8 people. I just wing this one (it's in my head), so you may want to go look for the real recipe to double-check measures.

Here is a link that might be useful: blue cheese spread

I just want to know how you got the cake out of the form so cleanly???!!!

Nancy.

Lovely cake, Cameron! Sounds like you outdid yourself in the kitchen, and presented a scrumptious dinner.

Lorna

Nancy...the biggest fear in pound cake baking is getting it out of the pan! LOL

Okay, I take it out of the oven (that one baked for 1 hour and 15 minutes at 325 degrees) and put it upright on a wire cooling rack. I had parchment paper underneath since I was doing a glaze.

I set the kitchen timer for TEN MINUTES. Then I put a wire rack on top of the pan, flip and pray! It should slide right out. The only chemical that I use in my kitchen is PAM for BAKING (contains flour). Spray the pan evenly before pouring in the batter.

I have a heavy duty Bundt pan from Williams-Sonoma.

So, no teflon??? Not that it works....

Nancy.

www.4cakes-recipes.com homemade pound cake recipes

Here is a link that might be useful: homemade pound cake recipes