pound cake

I made this a few days ago for a dinner club I recently joined. The theme was "Colors of the Rainbow" and we were each assigned a color. Mine was blue. Hmm... blueberries? I decided to make this pound cake that I remember being soooo good -with a blueberry compote on top.

for the cake:

3 sticks (339 grams) softened butter

8 ounces softened cream cheese

3 cups sugar

6 eggs

1 Tb vanilla

1 tsp almond

3 cups flour

Beat butter and cream cheese until light and fluffy. Add the sugar and mix well. Add the eggs, one at a time, mixing well after each one. Mix in the vanilla and almond. Slowly pour in the flour and mix until just incorporated, being careful not to over-mix. Pour batter into greased or buttered angel food pan (or Bundt pan or loaf pans 2/3 full). Put in a cold oven and bake at 275 for 1 1/2 hours. Ovens vary, so check for doneness with a toothpick or knife. (My oven took almost 2 hours.) Remove from oven and let cool for 10 minutes in the pan. Remove from pan and gently turn over onto serving plate.

for the blueberry compote:

(from peacemeals junior league of houston cookbook)

3 Tb water

1/4 cup sugar

2 tsp fresh lemon juice

2 cups blueberries

In a small saucepan, combine the water, sugar, lemon juice and 1 cup of the blueberries. Simmer over medium heat for 8-10 minutes. Add the remaining 1 cup of blueberries and simmer for an additional 6-8 minutes, stirring frequently. Remove from heat and serve warm or at room temperature.

*This recipe also called for 1 Tb of fresh chopped basil when removed from the heat. I didn't use any, but I'm sure it would be good.

Slice the pound cake and spoon sauce on top. But the cake is perfect by itself, too!

Thanks Mrs. Goth for the recipe :)

enjoy!