I thought they were very interesting. They had a bit of a "kick" to them. I cannot imagine what they would have been like with 2 tsp. of cayenne. I used one and when I tasted one without the frosting I just said thank you Lord that I had the good sense to cut it down to one. The underlying flavor was like the minnie cinnamon red hot candies. If you like red hots (which I do) you would like these. I didn't use the frosting recipe it called for because that was suppose to be fiery also. Instead, I used a regular cream cheese frosting adding some cinnamon schnapps a teaspoon at a time until I got just a hint of the flavor without it being too hot. All in all, they were good, they were different, I wouldn't say they were to die for. I have a coconut cupcake that makes a bigger hit than these, but I wanted something different and went for the red velvet because it was red carpet time. The lemon curd pound cake was good as were the chocolate chip meringues. If I figure out how to post the pictures my friend sent, I will. I forgot to bring my camera.

You and I seem to enjoy deviating from the usual in food prep.

That's one of the reasons my son's wife enjoys dining at my place.

Your lemon curd pound cake sounds interesting, Got time to post the recipe?

Try this sometime: on good vanilla ice cream, when serving top with some freshly ground black pepper. Not much, but just enough to know it's there :o)

Lemon Curd Pound Cake

1 C. butter, softened
1/3 C. shortening
3 C. sugar
6 large eggs
3 C. A.P. flour
1/2 tsp. baking powder
1/8 tsp. salt
1 C. milk
1 T. lemon zest
1 tsp. vanilla extract
1 tsp. lemon extract
Lemon Curd glaze

Preheat oven 325.

Beat first 2 ingredients at medium speed with heavy duty mixer until creamy. Gradually add sugar until light and fluffy. Add eggs, 1 at a time beating just until yellow disappears.
Sift together flour and next 2 ingredients. Add to butter mixture alternating with milk beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon zest and next two ingredients. Pour batter into a greased and floured 10 inch tube pan.
Bake 325 for 1 hour and 15 minutes to 1 hour and 30 minutes or until long wooden pick comes out clean. Cool cake in pan on wire rack 15 minutes. Meanwhile, make lemon curd. Remove from pan to wire rack and gently brush warm glaze over top and sides of cake. Cool completely. (my cake took one hour and 30 min.)

Lemon curd

2/3 C sugar
1 1/2 T. butter, melted
2 tsp. lemon zest
2 T fresh lemon juice
1 large egg, lightly beaten

Stir together first 4 ingredients in a small, heavy saucepan. Add egg and stir until well blended. Cook over low heat, stirring constantly, 10 - 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (cooked mixture will have a thickness similar to heavy cream. Use immediately

Thanks a bunch!

Your welcome. Enjoy.