Here’s the cake recipe that I promised yesterday – and as a bonus, a blueberry-orange sauce that tops the cake. Yum!
First, here’s my desert-loving cashier friend who inspired this post:
Her name is Ella – Hi Ella!
For the cake, these are the ingredients you’ll need:
Ella’s store only carried the low-fat buttermilk. I don’t think it made any difference.
First, you cream a couple of sticks of softened, unsalted butter
Then you add some sugar and mix until light and fluffy
While that’s working, in another bowl sift together some flour
some baking soda
some baking powder
and some salt
One at a time, add the eggs, beating well after each addition.
Then, gradually alternate adding the flour mix
and the buttermilk
until all is in. I alternate flour in 3 batches with the buttermilk in 2 batches.
Here’s the last addition of the flour
Don’t over mix once the flour is added – that would make your cake tougher.
Add a bit of vanilla extract
Then spray your tube pan with Baker’s Pam
pour the batter in the pan
The recipe says 70 minutes, but my cake was finished in about 60. Just keep an eye on yours.
While it’s baking, whip up your sauce. I made blueberry-orange.
Here are the ingredients
Dump some blueberries in a pan, and add some orange juice
(I used fresh berries, but I’ll bet you can use frozen just as well.)
I also added some blueberry jam
Zest an orange into the sugar
Add this to the pot
Simmer all of this yummy stuff together for a few minutes
In a cup, mix a bit of cornstarch with a bit of water. When the cornstarch is dissolved, add this to the sauce and simmer for a few more minutes. If the sauce is too thick, add more water. And pretend to look at a lovely picture, because I neglected to photograph this step.
Off heat, add the extracts and spice – I used almond extract, orange extract and cinnamon
The cake comes out of the oven.
Remove from the pan and let cool on the rack.
Enjoy your Moose Goose Pound Cake with Blueberry-Orange sauce!
Here are the recipes:
The Moose Goose Pound Cake
1 Cup butter (room temperature)
2 Cups sugar
3 Cups All-Purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Cup buttermilk
2 teaspoons vanilla
Cream butter and sugar well.
Add lightly beaten eggs one at a time, beating well after each addition.
Sift together flour, soda, baking powder and salt.
Add to cream mixture alternately with buttermilk.
Pour into greased tube pan.
350° for 70 minutes.
Do not over bake. Loosen gently with spatula and remove immediately from pan.
Cool on rack.
2 Cups blueberries
1 heaping tablespoon blueberry jam
1/4 Cup water
1 Cup orange juice
3/4 Cup white sugar
zest of an orange
1/4 Cup cold water
3 tablespoons cornstarch
1 teaspoon almond extract
1 teaspoon orange extract
1 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, the jam, 1/4 cup of water, orange juice, orange zest and sugar. Stir and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup of cold water. Stir this mixture into the blueberry mixture and simmer until thick, 3-4 minutes. If too thick, add more water.
Remove from heat and add the almond extract, the orange extract and the cinnamon.
Spoon over the slice of pound cake and devour!