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Tuesday I got to see one of my favorite bands live: Sharon Jones and the Dap Kings. Unfortunately, it was not a full show – just about 7 songs and discussion for a taping of a radio show, but the band lit up the stage, and Ms. Jones shimmied her way through the power packed songs. If you haven’t checked them out yet, there are snippets to listen to at Daptone Records, and they have a new album out next month. Turns out, after leaving town, they headed to Austin, where a music critic more eloquent than I says:

“Fifty-something Jones was a session soul singer turned Riker’s Island Corrections Officer, until new vintage act the Dap Kings reanimated her career in 2001. With her latest LP of new material, I Learned the Hard Way, just weeks from releasing to what will be very positive reviews, the nine-piece was on fire at SXSW, playing triple and quadruple the number of events of any other band. The 1 a.m. performance was Jones’ third of the day, and she still went at it with more tenacity than any rested indie band. Title track “I Learned the Hard Way” is pure dynamite live, an original, daringly structured track that feels as if it was beamed directly out of the late Sixties. The structure is so tricky the band flubbed one of the transitions — likely a consequence of exhaustion — but recovered gracefully. Up-close, it’s apparent that the Dap-Kings have an entire grammar of eye contact at their disposal. They are the pinnacle of the profession and they simply could not be frazzled as Jones shimmied, cajoled, and howled her way deeper into a late-career renaissance defined by winning over new fans one stunned soul at a time.”

From David Downs review

BTW – “I Learned the Hard Way” was first performed live at the show I was at Tuesday. Go Dap Kings!

Last Sunday we got up early for the mandatory garden meeting. In an established garden like this, there is a lot of structure, or at least, lots of leaders in fleece with rules about a lot of things. (Yes, I am a little bitter that cane fruit are verboten, since I think a Marionberry bush would be a great addition, especially to counter the aggressive hops from last year – but I guess that won’t happen here.)

We did have the opportunity to share what we do know with some brand new gardeners (70 new across the city). Namely, that installing drip irrigation is both easier and cheaper than you might think given the city’s rebate program. And I did get to ask about peonies, the other long-term investment plant I’m considering. Peonies and ants go together like any symbiotic partnership, and I’m not sure what the ants will mean for the rest of my garden. However, I didn’t hear any warnings – just explanations about planting depths for peonies – so I think I’ll be going for it. And as the sky seems to indicate snow again for tonight, I’ll just have to type up my notes for what I hope to have bursting in green in the garden in another couple months.

So, having acquired a bundt pan from a thrift store, and my grandmother’s mixer (I am not a baker good enough to automatically deserve it, but I do OK, and hope to improve my skills through the kind inheritance); I wanted to make good pound cake. My mother has always made excellent pound cake – the kind that comes out on a clean platter for simple consumption by guests – it usually needs no more than sliced strawberries, and stands up on its own when my family eats slices later that night, or the next day, or whenever no one else is looking.

However, Alton Brown made a strong argument for some purity in preparation, so I first tried his recipe. Verdict? NOT the correct pound cake. It turned out with essentially no golden brown crust of baked sugar, and dried out very quickly, with a crumb that didn’t hold up to a fork. Next, I tried my mother’s recipe (below). Screw purity. This cake was very close to the real thing – moist crumb, golden-ish crust, delicious flavor that needed nothing at all, apparently, since most if it is now gone.

As a scientist, however, it bugs me that I still haven’t achieved the truly golden brown crust I remember from childhood. I highly suspect that either my oven conditions or the pan I use are causing the issue. This pan in particular is a heavy pan, with a non-stick coating that makes it quite simple to de-pan cakes, but since the last chocolate cake made in this pan also had no good “crust”, I think it’s preventing heat accumulation at the surface that would create the higher density at the edge. Next experiment is to use my mother’s pan, which while heavy, does not have a non-stick coating. Any other suggestions are welcome for Trial #3 of Perfect Pound Cake, too…

COLD OVEN POUND CAKE

1/2 cup or 1 stick butter

1/2 cup shortening*

3 cups sugar (reduce 3 tablespoons.)

3 1/2 cups flour

5 large eggs (or 6 medium or 7 small)

1/2-teaspoon baking powder

1/4-teaspoon salt

1-cup milk

1-teaspoon vanilla and lemon extract

Cream butter and shortening.

Add sugar gradually.

Add eggs one at a time.

Mix dry ingredients together separately.

Add dry ingredients alternately with milk.

Add vanilla and lemon extract.

Bake in a heavily greased (with shortening), floured Bundt pan at 325° until golden brown, approximately 1 hour.  Let cake cool in pan 15 minutes.  Then turn upside down on plate.

*It is now possible to find shortening that is: trans fat free, vegetarian, and butter flavored. Not such a bad deal to get the correct cake.