{"id":9,"date":"2012-03-31T12:43:49","date_gmt":"2012-03-31T20:13:49","guid":{"rendered":"https:\/\/baking.lifeontheridge.com\/?p=9"},"modified":"2012-03-31T12:43:49","modified_gmt":"2012-03-31T20:13:49","slug":"found-in-the-blue-ridge-mountains","status":"publish","type":"post","link":"https:\/\/baking.lifeontheridge.com\/?p=9","title":{"rendered":"Found in the Blue Ridge Mountains"},"content":{"rendered":"<p>In June of 2009, I was backpacking in the mountains of Virginia with a few of my favorite people.\u00a0 I&#8217;m not quite sure who found the lone bottle sitting on the shelf at the little camp store in the Shenadoah National Park (although it was probably Stacy), but that lone bottle sparked a tradition.\u00a0 Whenever our hiking group gets together, we open a bottle of Horton&#8217;s Pear Port.<\/p>\n<p>And of course we have to reminisce about that night we took our first sip &#8212; from Ingrid&#8217;s begging other campers for a cork screw to Kari&#8217;s reaction when she turned to see a raccoon sitting next to her.\u00a0 Oh, the screams!\u00a0 I have never had that many flashlights pointed in my direction ever!<\/p>\n<p>Combining my favorite dessert with my favorite port is a &#8220;no duh&#8221; sort of thing.<\/p>\n<p><strong>Pear Port Pound Cake<\/strong><\/p>\n<ul>\n<li>\u00a02 sticks butter, softened<\/li>\n<li>1\/2 cup sour cream<\/li>\n<li>3 cups sugar<\/li>\n<li>2 teaspoons vanilla<\/li>\n<li>6 eggs, separated<\/li>\n<li>3 cups flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1 cup Horton Vineyard Pear Port<\/li>\n<\/ul>\n<p>Cream together the butter, sour cream and 2 1\/2 cups sugar.\u00a0 Add the vanilla.<\/p>\n<p>Now here&#8217;s the thing with the eggs.\u00a0 You can separate them ahead of time and add all the yolks at once.\u00a0 If you do this, then please remember to mix the batter for at least 2 minutes.\u00a0 I separate the eggs at this point and add the yolks one at a time, beating well between each yolk.<\/p>\n<p>Sift the flour, salt and baking powder together 3 times.\u00a0 Add to the butter and sugar mixture, one-third at a time, alternating with the pear port and end with the pear port.<\/p>\n<p>Beat the egg whites until soft peaks form.\u00a0 Gradually add the remaining 1\/2 cup sugar.\u00a0 Fold the egg whites into the batter until smooth.<\/p>\n<p>Pour into a prepared bunt pan and bake at 325*F for 1 hour an 10 minutes.\u00a0 Check for doneness!<\/p>\n<p>Remove from oven and cool in pan for 10 minutes.\u00a0 Invert onto cake plate and allow to finish cooling.<\/p>\n<p><strong>Pear Port Glaze<\/strong><\/p>\n<ul>\n<li>1\/2 cup melted butter<\/li>\n<li>1\/4 cup water<\/li>\n<li>1 cup sugar<\/li>\n<li>1\/2 cup pear port<\/li>\n<\/ul>\n<p>In saucepan, combine melted butter with sugar and water. Boil 5 minutes, stirring constantly. Remove from heat.\u00a0 Stir in pear port.\u00a0 Drizzle over cake.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In June of 2009, I was backpacking in the mountains of Virginia with a few of my favorite people.\u00a0 I&#8217;m not quite sure who found the lone bottle sitting on the shelf at the little camp store in the Shenadoah National Park (although it was probably Stacy), but that lone bottle sparked a tradition.\u00a0 Whenever &hellip; <a href=\"https:\/\/baking.lifeontheridge.com\/?p=9\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Found in the Blue Ridge Mountains<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-9","post","type-post","status-publish","format-standard","hentry","category-pound-cakes"],"_links":{"self":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9"}],"version-history":[{"count":3,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/9\/revisions"}],"predecessor-version":[{"id":13,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/9\/revisions\/13"}],"wp:attachment":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}