vanilla pound cake with ginger and rhubarb compote
I find myself needing to catch you up on all the cooking I did this summer. It's hard to find time to blog these days but I've been given the chance to catch up, and so I will.
This recipe made for a delicious pound cake so even if you decide to just make that, I'd recommend it. I love pound cake and find it to be a treat I should really afford myself more often. Doesn't everyone love this dense and delicious cake?
The recipe hails from Country Living, a magazine which I found myself increasingly fond of as we set up a home that I want to be someone country, but still have modern things about it. This magazine seems to portray that "look" pretty well and their recipes are usually winners as well.
Ingredients You'll Need:
- 2 1/2 cups sugar
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 1 vanilla bean, seeds scraped and reserved
- 3 eggs
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 pound rhubarb, ends trimmed and cut into 1/2 inch pieces
- 2 teaspoons ground ginger
1. Preheat the oven to 375.
2. In a mixer cream together 1 1/2 cups sugar and butter on medium until fluffy, about 4 minutes. Add in the sour cream and vanilla seeds and mix for another 2 minutes. Add in the eggs then add in the flour, baking soda, and salt. Mix until just combined.
3. Pour the batter into a buttered loaf pan and spread it around evenly. Bake until a toothpick in the middle comes out clean, about 50 minutes to 1 hour. Let it cool on a wire rack for 30 minutes then turn it out and allow to cool completely.
4. While it's baking or cooling go ahead and make the compote by bringing the rhubarb, ginger, 2 tablespoons of water, and remaining sugar to a boil. Reduce the heat to a simmer and cook for about 8-10 minutes. Remove from the heat and allow it to cool completely.
Serve up the cake with a spoonful or two of the compote and some ice cream or whipped cream. Enjoy!