Simple

I am embarrassed, of course, at my lack of updating. But trust in the fact that it's not that I've been baking up a storm and just neglecting my blog; I haven't been baking ANYTHING. It's all the XBox's fault; I got one for Christmas and never got off of it.

I finally found the motivation to bake something and had to scrounge up what I had in the house. That ended up being the most basic of basics: vanilla pound cake. It needed something extra, though, and I immediately thought of berry compote (because I had frozen mixed berries).

I grabbed a high rated recipe from All Recipes and you know what? I'm kind of starting to get irritated with All Recipes. Or, at least, the people reviewing on it. I made this highly rated recipe and it is utterly mediocre. I mean, to have that many stars, you'd think it'd be mouth wateringly AWESOME. But it's just not. It's bland and absolutely NEEDS the compote or other accompaniment. I always thought of a good pound cake as one so buttery and delish, it melts in your mouth a little. Because of all the butter. Delicious butter... But this one doesn't.

The berry compote, however, I got from Williams-Sonoma and it IS good. I think I'm going to stick to legit sources from now on... I won't be making this pound cake again but the compote is a keeper. I used a bag of frozen mixed berries that included raspberries, blueberries and marrionberries.

Together, they're good, but maybe that's because you're mostly just tasting the compote...


Cream Cheese Pound Cake III
Source: All Recipes, Submitted by: Nanci

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract


1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.


Berry Compote
Source: Williams-Sonoma

6 cups mixed berries
5 Tbs sugar
2 tsp lemon juice

In a saucepan over medium heat, stir together the berries, 2 Tbs. of the sugar and the lemon juice. Bring to a simmer and cook, stirring occasionally, until most of the berries have broken down and the mixture is thickened, about 30 minutes; reduce the heat if the compote sticks to the pan. Remove from the heat and let the compote cool to room temperature.