Pound Cake with Strawberry- Raspberry Compote

This past week I had a birthday. I’m now 32 years old.

Last year, when I turned 31, I was still on my hiatus from blogging, but every year before then, I had a tradition of ‘celebrating’ my birthday on the blog that’s a carry over from my ‘real life’:

I bake myself a birthday cake.

I’ve mentioned it here before that even in the pre-Covid days, as an introvert, I wasn’t much of a celebrator of ‘My’ day. For many years, it’s just passed with little fanfare or fuss. And I’m okay with that.

But I do take the time and effort to make sure that if I don’t have anything else on my birthday, I have cake. A good cake.

And to be perfectly honest, if I want a really good cake, I typically prefer to rely on the girl in the mirror.

My preferences for birthday cakes have varied over the years, and usually it just ends up being a casual decision that I make on the fly depending upon what me and my taste buds are in the mood for.

It may have been a number of things that swayed me in the particular direction of today’s recipe for my 32nd birthday.

My taste for desserts nowadays that aren’t overly sweet. My increased want for simplicity in baking that lets simple ingredients shine with their simple but delicious flavor. Or, it could’ve just been that my schedule is somewhat hectic nowadays and I just didn’t have time to do a three layer cake over the course of two days.

Regardless of the reason, I’d say the results turned out pretty tasty.

This really was the only kind of birthday cake that I wanted this year; a simple, golden slice of pound cake, and a side of sweet & tart fruit to eat with it. The ‘side’ of fruit turned out to be a strawberry-raspberry compote that comes very quickly and easily.

I love several things about this: first, even though it’s a pound cake, it’s not overly sweet. If you’ve made them before, you’ll probably notice that 1 cup of sugar isn’t the norm where most pound cake recipes are concerned. But I actually thought that worked out for the best, especially when the cake is paired with the compote, which is sweet, but also tart, which balances out the flavors wonderfully.

Pound Cake and Strawberry-Raspberry Compote

Recipe Adapted from King Arthur Flour & Epicurious

Ingredients

For Cake

  • 16 tablespoon unsalted butter, softened
  • 2 cups all purpose flour
  • 1 cup white sugar
  • 4 large eggs, room temp
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk, room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For Compote

  • 1 container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
  • 2/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 containers (6 ounces each) fresh raspberries

Directions

For Cake:

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 5 loaf pan

In a large bowl, with a handheld mixer, or in the bowl of a standing mixer with the paddle attachment, beat the butter until very light.

Beat in the sugar gradually and then the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy

In a separate bowl, whisk together the flour, baking powder, and salt. In another small bowl, whisk together the milk and extracts.

Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition.

Pour the batter into the prepared pan, smoothing the top. (I had extra batter leftover; about 1/2 cup’s worth. It’s better to be safe than sorry, so if your loaf pan is not deep enough to fit all the batter, DO NOT OVERFILL IT. Overflowed cake batter in the oven is a PAIN to clean up. Just let the excess go.)

Bake the cake for 60 to 65 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.

Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool

For Compote: Bring strawberries, raspberries, sugar and lemon juice to a simmer in a medium size saucepan over medium heat.

Cook, stirring occasionally until reduced to 3/4 a cup. (You can check the consistency by examining how it sticks to the back of a spoon after you’ve stirred it.)

Let cool completely before refrigerating.

Sharing at Fiesta Friday #400, hosted this week by Liz @ Spades, Spatulas & Spoons.

Raspberry Linzer Cookies

Raspberry Linzer Cookies1

In my last post, I talked about some of my favorite Christmas movies, but today I realized that I totally left out one of the absolute best. I’m talking about Love Actually, of course. Duh, Jess! (smacks forehead).

When it comes to love, I’m probably the most cynical, unromantic person you could ever meet. Still, I just love this movie. It made me smile. It made me want to cry. It made me love love (if that makes any sense). For those that don’t know, Love Actually is a romantic comedy that takes place in Britain just before Christmas and revolves around  the love lives of several different couples. Some crass humor and potty mouthing makes it not a movie you’d probably want to show the kiddies, but if you’re at the proper age, the movie overall is really good. The stellar cast alone makes it worth seeing: Alan Rickman, Emma Thompson, Colin Firth, Hugh Grant, Rowan Atkinson, Andrew Lincoln, Keira Knightley, Bill Nighy, Martine McCutcheon, Liam Neeson, Laura Linney, Chiwetel Ejiofor- c’mon, how many times are you gonna get THAT much talent together in one single movie?

Raspberry Linzer Cookies3

There’s a Buzzfeed quiz going on right now where you can see which Love Actually couple you match up with- that gave me an idea to do a short little blurb post about which of the couples/storylines of the movie are my favorite. If you haven’t seen the movie then this post may not make a lot of sense, but bear with me. There may be spoilers, but maybe they’ll just make you want to see it for yourself.

I think my favorite couple of the whole movie is David (Hugh Grant) and Natalie (Martine McCutcheon). First, although there was an attraction between them from the moment that they first met, nothing about it felt rushed or unrealistic. It was gradual, natural and soso sweet. You can tell from their chemistry that they’re gonna be a couple who can always stay laughing- which is important. Between her exuberant smile (seriously, her face glows when she grins) and accidental slips of the tongue, and his wry sense of humor, they make for a perfectly adorable couple. Plus,  they had the best ‘first kiss’ of the movie- even if it was a TAD bit embarrassing lol

Raspberry Linzer Cookies5

Honestly, Jamie (Colin Firth) and Aurelia (Lucia Monez)’s relationship is a VERY close second to David and Natalie’s for me. Which is weird, considering my cynical view of romance and love. Two people who don’t even speak the same language fall in love over the course of a few weeks and after taking secretly taking Rosetta Stone courses in each other’s languages, decide to get married. Is this something I think is a good idea in real life? No, probably not. In real life, I’d probably give Jamie and Aurelia one year, tops before they call it quits.But this isn’t real life- it’s a movie. They have real, tangible chemistry. Maybe it IS possible to fall in love with someone you can’t even talk to in your own language-I doubt it, but it wouldn’t be the first time I would be wrong about something. And it’s Christmas. So, I’m just gonna say that it was a wonderful, romantic idea and that Jamie and Aurelia will be together forever.

Raspberry Linzer Cookies4

My third ranked Love Actually couple may be a bit of surprise; it’s Harry (Alan Rickman) and Karen (Emma Thompson). For those that have seen the movie, I know you may be scratching your heads, thinking, “Huh? But Jess, remember how their storyline ends?” I know. Just lemme explain. Harry and Karen were the only couple in the movie that had been together in a stable, long-lasting relationship at the start of the plot. Their ‘love actually’ isn’t a picture of what happens when love comes along, but more of a look at what happens when love is tested, when it begins to fade, or even when it’s completely betrayed. It’s not pretty. It hurts. Badly. I’m not sure if I’ll ever forgive Harry/Alan for that scene in the bedroom where Emma/Karen is crying by herself. It made my eyes water- and making me cry about anything is nigh to impossible. Their story is the most heart-wrenching part of the Love Actually…but it’s also the most realistic.

Raspberry Linzer Cookies2

Linzer sandwich cookies are a permanent piece of my childhood at Christmas. We made them every year-or rather, my mom did. I just stood next to her at the counter top, helped spread the jam on the bottom of the cookie and smushed them together. Then I ate them. Now, I get to do all of the above. The cookies themselves have a wonderful flavor from the toasted almonds.The texture is tender, but with a slight crumbly bite- almost like a teatime biscuit. The subtle nutty flavor of the cookie is complimented wonderfully by the sweetness of the jam sandwiched inside. It was a favorite for me back in the day, and it hasn’t lost any points since then, let me tell you.

It’s Day 8 of the 12 Days of Christmas series we’ve been doing on the blog, but more importantly it’s also Fiesta Friday #47, hosted by Angie@TheNoviceGardener and co-hosted by Indu @Indu’s International Kitchen and Jhuls @The Not So Creative Cook. So for those of you at the party, feel free to have some of these cookies, but also feel free to check out the list below of all the recipes from the Christmas series I’ve been putting up over the past week below 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

Day 4: Giant Molasses Cookies

Day 5: Crustless Cranberry Pie

Day 6: St. Lucia Buns

Day 7: Brown Sugar Cookies

Day 8: Raspberry Linzer Cookies

Raspberry Linzer Cookies


Recipe Courtesy of Gina Marie Miraglia Eriquez via RealSimple.com 

Print

Ingredients

  • 2/3 cup almonds
  • 1/2 cup light brown sugar
  • 2 1/2 cups all purpose flour, plus more for dusting work surface
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temp.
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp. confectioners sugar
  • 1 12 -ounce jar raspberry jam

 Directions

1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours or preferably overnight.

6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.