Richest Bestest Almond Pound Cake

I recently served an almond pound cake at Leith Hall teatime, which is very rich and buttery. One of almond pound cakeour guests asked for the recipe, so here it is. It is actually very easy to make and is very impressive because it is so rich. I serve it on a footed cake stand.

Sometimes, I serve a bitter sweet chocolate sauce along-side it, just to paint the lily. There are few desserts that aren’t improved by being served with a bitter sweet chocolate sauce.

1 pound (3 1/4 cups) all-purpose flouralmond pound cake

1 tablespoon coarse salt

4 sticks softened unsalted butter

2 cups sugar

1 teaspoon  vanilla extract or vanilla paste

9 large eggs

1 can of Solo almond pastry filling

Beat the butter, sugar and salt together in an electric stand mixer. Beat in the eggs, one at a time, along with the vanilla. Beat in the almond pastry filling.  Beat in the flour, a little at a time.

Bake in two paper-lined loaf pans or one tube or bundt pan. 325 F. for about 65 minutes. It almond pound cakeshould be golden and spring back when lightly prodded with your finger.

For the sauce:

½ c. bittersweet chocolate

½ cup wateralmond pound cake

½ cup (1 stick) unsalted butter

Melt all three ingredients together in a Pyrex cup in the microwave oven (30 seconds at a time, repeated) mix well with a spoon. Serve with a small ladle.



Maple Pecan Squares

Maple Pecan Squares

This is the second recipe that Lindsay asked for. They are maplebed and breakfast Cape May syrup flavored cake squares with a handful of crushed pecans in the cake. Of course, you could use any nuts in the cake, or no nuts, or raisins, or any chopped dried fruit. You could also substitute honey for the maple syrup for a different flavor.

2 cups all-purpose flourbed and breakfast Cape May NJ

3/4 cup oat bran

1/4 cup sugar

2 teaspoons baking powder

3/4 teaspoons baking sodaCape May bed and breakfast

1 teaspoon salt

1/2 teaspoon cinnamon

1 cup well-shaken buttermilk

1/3 cup maple syrupCape May NJ bed and breakfast

1/2 stick unsalted butter, melted and cooled

2 large eggs

1 cup (I use my hand to measure, so it’s probably closer to 2 cups) pecans

For the icing:

1 cup confectioner’s sugar

About 1 cup maple syrup


350 F.  8”x8” metal baking pan, lined with cooking parchment and sprayed with cooking spray.

Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.

In a separate bowl, whisk together buttermilk, maple syrup, butter, and eggs. Add to dry ingredients and stir until just combined.

Bake 20 to 25 minutes, until it springs back when lightly prodded with a fingertip.

To make the icing, beat the confectioner’s sugar with an electric mixer adding enough maple syrup to make it flow.

Cool cake. Turn out onto serving platter. Cut into sixteen squares, and then drizzle with maple icing.



Peach Upside Down Cake for Lindsay

Peach Upside Down cake for Lindsay

Cape May bed and breakfastLindsay asked for the recipe for this peach upside down coffee cake which I served at teatime last week. I cut it into four squares by four squares – for sixteen servings. The cake is plain, but the melted butter and sugar syrup takes care of that. I’ll post the other recipes that Lindsay requested afterbed and breakfast Cape May this one.

For the upside-down topping:

1 stick unsalted butter

1 cup brown sugar

Sliced peachesCape May bed and breakfast

For the cake:

2 cups all-purpose flour,

½ cup granulated sugar

1 Tbsp baking powderbed and breakfast Cape May New Jersey

½ tsp salt

1 cup whole milk

1 Tbsp pure vanilla extract

1 large egg

4 oz unsalted butter (½ stick)

1/3 cup sour cream

First, line an 8”x8” metal baking pan with cooking parchment and spray with cooking spray like Pam. Melt the stick of butter for the topping and pour it into the baking pan. Sprinkle the cup of brown sugar on top of the melted butter, then arrange the peach slices (or any other fruit) on top of the butter and sugar mixture.

Mix all of the cake ingredients together in a bowl, then pour on top of the fruit. Smooth the top and bake at 350 F. for about 20 to 25 minutes until it is thoroughly baked. If the middle of the top seems soft, turn the oven down and return the cake to the oven for a few minutes ‘till the middle is firm. When it’s done, remove the cake from the oven and immediately reverse it onto a serving platter with a rim. Do this by putting the serving platter on top of the cake, upside down. Then flip the whole thing over. The sugar/butter topping will run everywhere, so the serving platter must have a rim.

Remove the metal baking pan and peel off the paper, being careful not to burn yourself on the molten lava of butter and sugar.

Or, you can skip the whole baking experience and come visit us at Leith Hall and let me bake for you.


Chocolate Peppermint Cookies

I made these chocolate peppermint cookies for tea at Leith Hall last week and Bill from Absecon paid me a great compliment. He said that they were the best chocolate cookies he had ever had, and he doesn’t even like sweets!. They are very easy to make.

Chocolate Peppermint Cookieschocolate peppermint cookies Leith Hall

1 ¼ cup (2 1/2 sticks) butter

2 cups sugar

2 eggs

2 teaspoons vanilla extract or vanilla paste

1 teaspoon peppermint extract

2 cups flour

¾ cup Dutch cocoa

1 teaspoon baking soda

½ teaspoon salt

Icing – Melt together 1 cup of bittersweet chocolate and 1/2 stick butter plus 1 tablespoon light corn syrup. Add 1 tablespoon peppermint extract. Put one dollop on each cookie.


Beat the butter and sugar together until they are fluffy. Beat in eggs and extracts. Mix the flour, cocoa, soda and salt together and beat the mixture into the butter mixture. Drop by tablespoons full onto parchment lined cookie sheets. I use a scoop to get exactly even size domes. Bake for 9 minutes at 350F. Cool on cookie sheets, then again on cookie racks.


Leith Hall Bed and Breakfast – Breakfast Frittata for Kaya

Leith Hall Bed and Breakfast Frittata

This is a recipe for my breakfast frittata for Kaya, who is one of our oldest guests. Not that Kaya is old, but she and Rob have been visiting us at Leith Hall since we opened. I make three of these for a houseful of guests, and each frittata serves six to eight people. I use a nine inch quiche pan in which to bake them, so the recipe is easy to divide for a smaller group.king of england, Plantaganet, Richard III

We just got back from vacationing in Portugal, where we heard the news that great, great, . . .  grandfather,  Richard III had been found. Congratulations to all of the Plantagenets out there.

Leith Hall Breakfast Frittata for Kaya

1 red bell pepperCape May bed and breakfast frittata

1 red onionCape May bed and breakfast frittata

18 eggscape may bed and breakfast frittata ingredient

1  ½ packages Swiss cheese (I use Emmenthaler, but any Swiss will work)Cape May bed and breakfast frittata ingredient

Salt and pepper

ChervilCape May bed and breakfast frittata ingredient

3 quarts whole milk

Finely dice the medium size red onion and red bell pepper and sute them in a little bit of oil. (if you make one frittata, half of a red bell pepper and a very small red onion would be enough). Grate the Swiss cheese. You should have enough to thickly sprinkle in the quiche pan. Beat the eggs in a bowl  and add a little bit of salt. The cheese already contains lots of salt. Use a lot of pepper. I use about ½ teaspoon of chervil per frittata. Beat in the milk. You can adjust the milk to make enough batter to fill your quiche pan. If you have a deep quiche pan, use more milk, but add more cheese, since the egg and cheese is what makes the batter solidify.

Sprinkle the onion and pepper mixture into a Pam sprayed quiche pan. Sprinkle on the cheese. Pour the egg batter. Bake at 375 F for about 20 minutes, until the top is slightly browned. It will solidify as it cools.


You could add a few green beans, cut up, or asparagus spears, or green peas, or corn kernels, or sliced cooked potatoes. You could add cooked shrimp or smoked salmon. You could pour it all into a partially baked pie crust and call it a quiche. You could use mixed gruyere and muenster to make it creamy. You could use light cream to make it rich.