Make it. Eat it. Love it.
Mother’s Day is right around the corner and it’s times like these being so far away from home is hard. It has been close to 2 years since I boarded a plane with a one way ticket from NY to Israel to begin a new married life half way around the world. I have only been back to the states one time since then when I surprised my mom for her birthday and now I count the days until I visit again this summer.
My mom and I have always been close. Very close. She was and is always the first person I go to with good news and bad news, secrets, gossip and advice. She is an incredibly strong and passionate woman who has taught me so much.
She always pushed me to go beyond what I thought I could do and stood behind me through each success and failure. She is my biggest cheerleader and supporter. We have laughed until we cried, fought like cats and dogs, taught each other, created and dreamed. And, now with my own little girl on the way, I appreciate her even more than words can say.
Its hard for a girl to be so far away from her mom during pregnancy, especially a first pregnancy. And, though our daily ritual of talking on the phone everyday on her way to work, texting questions and photos back and forth of cute little baby clothes we see, helps us to feel not so far away, it would still be better to climb into her bed and have her play with my hair as we talk, just like when I was a little girl.
She always knows how to make me laugh, make me mad, drive me crazy, inspire me and calm me. She’s the absolute best friend a girl could ask for.
So, this Mother’s Day I will reflect on the past 30 years of my life with a smile, thinking about all the amazing memories we have created and knowing how much my mom did for me and how much she loves and cherishes me. I will think about all the lessons she has taught me and all the lessons I am still learning from her. I can only hope to have a relationship with my daughter like the one we share. And, I cannot wait to see her as a Grandma!
For my family, Mother’s Day was a time to spend together laughing, talking and of course eating. My love of good food and cooking came from somewhere after all! This cake is dedicated to my mom and hopefully she can enjoy it virtually 🙂
This recipe is based off a pound cake recipe found in an old Gourmet Magazine from 1995. They called it, Elvis Presley’s Favorite Pound Cake. If it really was his favorite pound cake or not I don’t know. But, it is mine. It is super indulgent and tender. In my version I have cut back on some of the sugar (the original recipe calls for 3 cups!) I also added fresh passion fruit to the batter which gives it a beautiful tartness that compliments the richness of the cake. Serve it as I did with homemade passion fruit whipped cream and fresh passion fruit drizzled on top or by itself with a little powdered sugar dusted on top for garnish. Anyway you eat it, it is a perfect cake to share with your mom this mothers day.
2 sticks unsalted butter, softened
3 cups sifted flour, plus additional for dusting
3/4 teaspoon salt
2 cups sugar
7 large eggs, at room temperature
3 teaspoons vanilla
1 cup heavy cream
Pulp from 5 passion fruits, plus more for garnish
Generously grease a 10 inch bundt pan and dust with flour, set aside.
Sift together flour and salt into a mixing bowl and set aside.
In a large mixing bowl, beat together butter and sugar electric mixer until pale and fluffy, about 7 minutes.
Add eggs 1 at a time, to the butter mixture, beating well after each addition.
Beat in vanilla and reduce speed of mixer to low.
Add half of flour, then cream, then remaining flour, mixing well after each addition.
Scrape down side of bowl, then beat at medium-high speed 6 minutes.
Carefully fold in passion fruit pulp until fully incorporated.
At this point the batter will become creamy and satin like.
Spoon the batter into prepared bundt pan and tap pan against work surface to eliminate air bubbles.
Place the bundt pan in the oven and turn temperature to 350F.
Bake until cake is golden and a toothpick inserted in middle comes out clean, about 1 to 1 1/2 hours.
Cool the cake in the pan on a rack for about 30 minutes.
Run a thin knife around inner and outer edges of cake and invert rack over pan and invert cake onto rack to cool completely.
Once cooled, serve cake with homemade passion fruit whipped cream and garnish top with fresh passion fruit.