Easy. Moist. I made the “Ricotta Raspberry Pound Cake,” from Macheesmo, for all the right reasons.

Baking in a loaf pan is the least intimidating of exercises, I say. No one wants a dry pound cake, and the butter, ricotta, and eggs here guarantee a moist reward.

I swapped in brandy for the bourbon (easy enough). The flavor of the tart raspberries will pull you back to reality.

After 63 minutes of baking and some cooling, I asked my child, “Did you have a slice?” “Yeah,” he announced, “I had two.