I would like a slice please.
Me, too!
That looks absolutely delicious! I love the design of the Bundt pan too.
I think you’ve got this 
I made the caramel sauce and it’s really really bitter. I wonder if I let the sugar cook took long …?
I just made a second batch and didn’t let the sugar get as dark. The first batch is trash.
Now I’m waiting for mom to come home with the (hopefully) leftovers of the cake so I can finally taste it.
I’m not sure a super rich pound cake needs to be dunked in salted caramel, but I guess I’ll have an informed opinion soon enough
Next up: figuring out a chicken salad recipe.
In case this is helpful:
https://www.thekitchn.com/chicken-salad-recipe-reviews-23028445
Also, I’m guessing it needs to be fairly traditional for your audience but if not, consider if a green goddess version might work. Here’s a link to CH and HO @roxlet’s green goddess recipe which is one of my favorite dressings ever. I do use a bit less mayo.
First pass: basic, but not bad. In fact, quite good.
Chicken, fine dice
Sour cream and mayo, 1:1
Celery, fine dice
A tiny bit of fresh dill
Celery salt
Salt
Lemon juice
Finely diced gala apple, just a little
For a first try, this was quite good. The only thing was the dill didn’t play well with the apple. And I like the idea of apple more than I like the idea of grapes. I also left nuts out because Mom doesn’t love nuts except for pistachios, and I’m not going to spend pistachio money on chicken salad.
I don’t love dill, but talked myself into buying some really good-looking dill at the farmers’ market this morning. I’m not going to put tarragon (I hate it) or probably parsley (too laborious to clean, dry and mince fine enough at scale) so I thought maybe dill would be fun and fresh.
I would happily eat this again, but without the dill.
I def took the sour cream inspiration from Ina!
Sounds tasty! Celery and apple gives you the fresh without herbs.
yeah. i would’ve loved a lot more lemon, but i have to be careful there.
i might add some rice wine vin next time, in addition to lemon, for acid without citrus.
Could you serve the sauce on the side so the diners could drizzle if they want?
The cake is very good. Even by itself.
The caramel sauce is also good, but it’s too much with the cake.
Not sure if I will try another cake concept altogether, or try to pair the caramel sauce with something different.
I wouldn’t go for dill in chicken salad.
I have a great tartar sauce recipe that requires 2 Tablespoons of chopped dill.
Would anyone like me to post it?
Chive, no apple.
Perhaps personal preference, but I like chicken salad much better made with shredded chicken. You could check out Chicken Salad Chick for recipe inspiration.
Felicity Cloake’s coronation chicken salad https://www.theguardian.com/food/2022/jun/08/how-to-make-coronation-chicken-recipe-felicity-cloake-masterclass is a winner.
As I’ve said a couple times, unfortch that is way too exotic for the audience.
