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.

PREP TIME: pull together batter calmly, bake for 63 minutes, cool for more than 10 minutes
TASTE: moist, sweet, tart raspberries

Next time, I’ll return to the savory world to make the “Quick Beef Stew with Red Wine and Rosemary,” from the April/May 2018 issue of Fine Cooking. Oh, the comforts and beef and gravy.