Wednesday, June 23, 2010

Pound Cake with Fruit Compote

So I've been trying to eat somewhat healthier lately.  One of the things I'm doing is making a fresh fruit salad every week.  I go to the store, and just buy a bunch of stuff that looks good and is decently priced.  Then once I get home, I chop it all up, mix it together, and put it in Tupperware, and, voila!  a fresh, healthy snack at a moment's notice.  This week though, I bought a bit too much fruit, and it started to get unpleasantly mushy before I could finish eating it.  I decided to cook it down into a compote of sorts.  And what does that go good with?  Duh, pound cake (which yes, I realize is not exactly low-cal.)  Here goes:

Pound Cake
How did it take me so long to discover The Joy of Baking? Oh my goodness there are some delicious looking morsels on that site.


3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
13 tablespoons (185 grams) unsalted butter, room temperature

1) Optional: Take out the cold stuff and place on the counter while you go for a run.  Gotta do something to offest the calories you're going to consume later.
2) Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

3) In a medium bowl lightly combine the eggs, milk, and vanilla extract.

4) In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.

5) Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

6) Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Makes one 9 x 5 x 3 inch loaf.

Fruit Compote
4 cups chopped fruit (anything really will do, but make sure there are a decent amount of berries)
about 1 cup orange juice
2 tablespoons either balsamic vinegar or red wine (your choice)

1) Heat fruit in sauce pan over medium heat.
2) Pour orange juice over fruit until not quite covered
3) Add wine or vinegar
4) Cook down until thickened
5) If it needs a little extra sweetness, add a tablespoon of honey

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