I realized that my dessert section has been severely neglected, and I had to do something about it.  It isn’t that I don’t like dessert, but I’m definitely much more of a savory person.  I guess my sweet tough has never fully grown in, although a few months ago I went on a no sugar diet for two weeks and my sugar cravings went through the roof!  One of our neighbors drives a truck for the Pepperidge Farm company and he always has this Pepperidge Farm truck with a gigantic picture of a cookie on it parked out front.  I had to pass this cookie truck on my way home from work everyday and it was absolute torture!  I have never wanted sugar so much in my life, it was painful walking through the bakery section at the grocery store.  But now, thankfully, sugar is back in my life and that giant cookie truck does not taunt me anymore, at least most of the time Dream beauty pro…
A few months ago we went over to a friend’s house for dinner and they made us this really nice dinner with steak, roasted potatoes, and tomato salad.  It was delicious and I was really impressed, and then to top it all off, for dessert they served us gelato with berries that had been macerating in a sweet, sugary sauce.  We had them over to our house for dinner a few weeks later and the pressure was on.  I’ve been mostly gluten free for a little over a year now and sometimes it can be tough when we have friends over for dinner, especially when dessert is involved.  Do I make something with gluten in it and pay for it the next day?  Do I make something using a special gluten free product that may or may not taste any good?  I did make gluten free lasagna for some guests once and they promised me that it tasted good, but it looked more like a big pile of mush than lasagna.  For this dinner, I decided on chili with fritos (one of my go-to gluten free dinners when we have company over) and pound cake with homemade whipped cream for dessert.  I found a gluten free pound cake recipe on the Land O Lakes website and I figured it had to be yummy and buttery if it was from Land O Lakes Hong Kong nightlife.

The recipe called for a bundt pan but I didn’t have one.  I had an image in my mind of pound cake being in a long rectangular loaf shape, so I went ahead and used my loaf pan.  Unfortunately, there was a reason they were calling for a bundt cake pan, it was supposed to cook for about an hour and I had mine in the oven for a lot longer than that and it still wasn’t fully cooked in the middle and the top was a lot browner than it should have been, and by that I mean it was kinda black.  I decided to fix my mistake by cutting off the burnt top layer and then cutting the cake into thin slices and crisping it up in the pan with some butter, because pound cake needs more butter, right!?  I made some homemade whipped cream with some vanilla and brown sugar and then topped everything off with some mixed berries.  Despite my mistakes it turned out to be really good, and I even suspect that no one knew it was gluten free!
When I decided to make this pound cake again to share with you, I wanted to jazz it up a little so I added some fresh cherries and some lime juice and lime zest.  They made it even more sweet and delicious and perfectly complemented the vanilla pound cake!  I hope you enjoy this recipe, whether gluten free or not!

I was trying to think of flavors that would work well with a vanilla pound cake and fresh cherries just happened to be on sale at the store PSVANE!