The Cunning Whisk

My cousin came over for lunch today, so I thought I would make a nice little dessert to go along with it. I whipped up a simple pound cake (from a box, though scratch probably would have been better) and then made this fruit topping to go over it.

Ingredients:

According to Roman legend, when Adonis died, Venus wept uncontrollably.
The tears rolled down her cheek and dropped to the earth, turning into heart shaped strawberries.
• 1 pt. fresh blueberries
• 1 lb. frozen strawberries;
  whole, no sugar added
• 3/4 c. sugar
• 1/2 tsp. raspberry extract
• 1/4 tsp. rum
• 2 Tbsp. butter; unsalted

Directions:

Before you do anything else, find a pair of tweezers. Just because you buy the blueberries at the grocery store doesn’t mean that they’re perfect. About every third berry I found had a piece of stem still attached. Pick over the blueberries and wash them.

Cut each strawberry in half and combine with blueberries in a large sauce pan. I used frozen strawberries because all the fresh ones looked pretty bad. I’m sure fresh would work as well, though. Slice up butter and mix into berries along with sugar. Turn heat to medium-high.

I wanted a little more dimension to the mix than just the two fruits, so I sprinkled in extracts of raspberry and rum. As the fruit comes to a boil, stir gently and infrequently until a dark syrup forms. Continue boiling softly for an additional 10 – 15 minutes to thicken the syrup. Turn off the heat and allow it to come to room temperature, stirring occasionally.

(No Ratings Yet)

 Loading ...

Ingredients:

• 1 pkg. Duncan Hines White Cake mix
• 1 1/3 c. water
• 8 oz. cream cheese, softened
• 1 tsp. lemon extract
• 1.5 tsp. raspberry extract
• red, yellow, blue food coloring
• 3 eggs, large
• 2 Tbsp. vegetable oil

Directions
Preheat oven to 350°F. Whip cream cheese, then cream with eggs, water and oil. Add in cake mix slowly, so as not to lump. Divide out 1 cup of batter into separate bowl. In larger bowl, add in lemon extract and 5-6 drops yellow food coloring. In smaller bowl, add in raspberry extract, 1 drop of blue food coloring and 12 drops of red food coloring. Drizzle half of raspberry mixture on bottom of greased sheet-pan. Completely pour lemon batter into pan. Drizzle remainder of raspberry over lemon. With a knife, gently swirl flavors, taking care to not MIX them.

Bake for 35 minutes, or until edges begin to turn golden brown and toothpick comes out clean. Sprinkle powdered sugar on top, as icing is too over-powering for this already sweet and complex cake.

(No Ratings Yet)

 Loading ...