Not all of us can get away to the beach this summer, but all of us can bring some sand to our kitchen.  Sand Cakes can take the form of a tart shell or a glorified pound cake.  The tart shells have Scandinavian roots, while the pound cakes have German roots.  Although I really like all-things Scandinavia, my family has German roots, so I made the pound cake.

I used a combination of recipes and baked my cake in a 9-inch springform pan. The top looked lovely, but I burnt the heck out of the bottom. Fortunately, the bottom was very easily cut off, and the cake tasted lovely once the burnt crust was removed. I brushed the lemon syrup I had left over from last week’s candied lemon slices over the top of the cake, then sprinkled it with powdered sugar.  I gave it a dollop of homemade whip cream and ended up with a nice piece of cake.

A fun, summer twist on a different type of sand cake, especially for those of you responsible for little people, is to combine some other sweet ingredients in a sand pail.  This type of sand cake is a spin-off of the dirt cake, which typically includes chocolate sandwich cookies and chocolate pudding layered in a clay pot garnished with gummy worms.  The fun sand cake can be made with vanilla wafer cookies, sugar cookies, pound cake or a combination of the three.  Add vanilla pudding and chocolate sea shells, and you are set for a day at the beach no matter where you are.

Sand Cake
Recipe type: Dessert
  • 6 tablespoons butter
  • 1 cup granulated sugar
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup self-rising flour
  • ¼ cup cake flour
  1. Cream the butter and sugar.
  2. Add the eggs one at a time, beating well after each addition.
  3. Add the vanilla and continue to mix.
  4. Slowly incorporate the flours and mix until well combined.
  5. Pour the batter into a greased and parchment-lined, 9 inch baking pan.
  6. Bake at 375 degrees for approximately 20 minutes until golden brown.

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