Toward the end of my medical posting [yeah, it’s been 5 months already], I have grown to like the unit and its people. While the wannabe surgeon in me may never be known as a passionate physician, my time in medical has been a hugely enriching experience in terms of patient diagnosis and management.

It has also been helpful in developing stamina and a necessary level of ruthlessness for my own survival and sanity. What I liked best about my medical posting was that I got to work under a different specialist every month. They had all been my teachers during my time as a medical student and I have to admit that the idea of working together was quite daunting initially. But they all turned out to be friendly and understanding, making it a real pleasure to work under them.

As from next week I’ll be joining the cardiac team and am already looking forward to being on call with my new RMOs. To celebrate the change, I picked this party-perfect cake from Zucchero Dolce which is one of the best pound cake recipes I have come across so far. Definitely a keeper by my standards.




1 1/2 cups all purpose flour

1/2 tsp baking powder

200g butter, room temperature

1 1/4 cups granulated sugar

1/2 tbs vanilla extract

1/8 tsp almond extract

2 tbs vegetable oil

1 large egg yolk, room temperature

3 medium eggs, room temperature

1/8 cup buttermilk

1/4 cup heavy cream

100 g mixed dried fruit

For the Icing

1/2 cup icing sugar

1 tbs hot water

Sugar Sprinkles



  • Spray a 6 cup Bundt pan or tube pan with baking spray or generously butter and flour inner surface of pan.
  • Preheat the oven to 350 oF.  Chill a medium bowl and the beaters of a hand mixer for use in a few minutes.


  • In a medium bowl, whisk together the flour, baking powder, and salt until completely blended.
  • Beat butter on medium speed to soften, then beat until light and pale in color, about 3 minutes.


  • Add the sugar, and beat a few more minutes until very light; scrape down the sides and bottom of the bowl.
  • You want the mixture to stay cold.  If it’s a very hot day, you may want to place the bowl in the fridge if it gets too warm.


  • Beat in the extracts. Beat in the oil, a little at a time.
  • On the lowest speed, add the yolk and eggs, one at a time.
  • On the lowest speed, add the dry ingredient mixture in 3 additions, alternating with the buttermilk. 


  • Take bowl and beaters from the fridge. Whip heavy cream to soft peaks.  Whip another 30 seconds, just past soft peaks.
  • Stir in about a quarter of the cream to the batter to lighten, then gently fold in the remaining cream. Add dried fruit last.


  • Pour the batter into the prepared pan. Drop the pan on the counter from a height of 4″ to knock out the air bubbles.
  • Smooth the batter with a rubber spatula.  Bake the cake for about one hour (could be a little longer, 60-70 mins) until a toothpick in the center of the cake just comes out clean.


  • Cool in pan for 10 minutes before inverting on a rack. 
  • For icing, combine icing sugar and water in a small bowl until ugar is fully dissolved and forms a thick paste.
  • Drizzle over cake and decorate with sugar sprinkles.