Dear friends hosted a small New Year's Eve gathering at their downtown Atlanta high-rise condo. The hosts always do an outstanding job of creating a fun party with interesting guests, good food, lively music and great martinis and other beverages. For a previous party, they did all the food and beverages and had a bigger group. For the New Year's celebration, she decided that everyone would participate and bring some of the food. That was a good idea and fair. Good idea until she said to me, "bring dessert." I'm more of a main plate girl and not at all interested in appetizers (except to eat) or desserts (except to eat). We were going to a restaurant after appetizers and back to the condo for dessert, so I was cooked. No escape.
Of course, I stewed over this turn of events and made several suggestions of what to prepare to CC (my husband) that he didn't like. (Notice how easy it is to dislike if you don't have to produce? I noticed that, too.) The other couple was bringing appetizers, so how could I not step up to the plate and do my part. How?
Full Disclosure: You should know as a child, I was quite a dessert producer (and eater). My cakes were at least one half inch tall (rather than an inch or more) for a simple reason. I ate half the batter before it went into the oven. (We didn't worry about raw eggs then.) I even won a prize in elementary school for the best cake (I resisted the batter for that one). That was then. How could I rise above my anxiety? "Charge on," I said to myself.
Here's what I came up with. It had a really nice flavor. Might have been the dark rum?? Look for this cake in an upcoming 7-Day Menu Planner column.
Rum and Sour Cream Pound Cake with Walnuts