so i picked up this book
at the library the other day...
and while wishing i had more time to lazily soak it up
i have rather enjoyed what i've delved into so far.
it is my favorite kind of book related to food;
a bit of reading enticing you into
salivating at the mouth for the recipe that follows.
thus far, ive wanted to make everything,
yet time and children seem to stall my hunger a bit.
i did have a go at this hunk of love
and was so pleased to have a reason to
by delicious summer berries.
its a perfect go to summer dessert i believe would
pair fabulously with fresh unsweetened whip cream
and a nice cup of joe.
oh, and did i mention
how terribly helpful this guy is in the kitchen?
no more comments on that.
so here goes:
blueberry rasberry pound cake:
2 c. plus 8 T. cake flour 2 1/2 sticks unsalted butter, room temp
1 t. baking powder 2 T. kirsch...or as i used 1 t. orange and lemon zest + 1 t. vanilla ext
1/2 t. salt 1 c. blueberries, rinsed and dried well
5 lg. eggs 1 c. rasberries, rinsed and dried well
1 2/3 c. sugar
set oven rack to middle position. preheat to 300
butter standard size 9 c. bundt pan...dust with flour
medium bowl: wisk 2 c. flour plus 6 T. flour, bak.powder and salt
mixer: blend eggs and sugar until thick and pale yellow...one minute
add butter and kirsch and blend until fluffy.
add dry ingredients (including zest if using) and process just to combine...dont overmix.
toss berries with remaining flour. pour batter over berries and gently fold in.
pour into pan and cook 1 hours to 1 1/4 hours.
keeps 2-3 days.
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