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In this edition of Anne Byrn’s Taste of a Place column, the bestselling author and former Atlanta Journal-Constitution food editor explores the history of cake pans and wonders if baking pound cake in a cast iron skillet will make for an even more delicious dessert. The results — and a recipe — will get you running to the kitche
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In this edition of Anne Byrn’s Taste of a Place column, the bestselling author and former Atlanta Journal-Constitution food editor explores the history of cake pans and wonders if baking pound cake in a cast iron skillet will make for an even more delicious dessert. The results — and a recipe — will get you running to the kitche
