happy birthday, blog.

I think I may actually be a bit of a late bloomer in terms of entering the blogging world, but I've been a day or two behind just about everything my entire life. I was born in the last month of the year, I was the last person to turn 18 in my college dormitory, the last to get my license out of all my friends in high school, the last to be picked for kickball during gym class (not such a bad thing, I don't care much for kickball), but you get the idea. I tend to do things at my own pace (I could have gotten my license sooner than I did, but I like to go against the proverbial grain) so I thought, why should this blog be any different?

I think few things speak to the heart the way food does, especially sweets. So I dedicate this blog to my culinary world, and I invite you to come visit.Molly Wizenberg, the creator of Orangette and author My Homemade Life, offered up her recipe for Blueberry-Raspberry Pound Cake, which I lovingly altered just a tad.

Blueberry-Raspberry Pound Cake
From Molly Wizenberg's My Homemade Life

2 cups plus 8 tablespoons cake flour

1 teaspoon baking powder

1/2 teaspoon salt

5 large eggs

1 2/3 cup sugar

2 1/2 sticks unsalted butter, softened and diced

2 tablespoons kirsch (I skimped on this)

1 cup blueberries, rinsed and dried

1 cup raspberries

Set an oven rack in the middle position, and preheat the oven to 300* (In hindsight, I believe I baked it at 350* and it still turned out just fine, too many years of baking and the dial seems to be stuck at the sacred 350 degrees). Butter and flour an standard 9-cup Bundt pan and set it aside.

Whisk together 2 cups and 6 tablespoons of flour, the baking powder and salt.

In the bowl of a food processor, blend the eggs and sugar until thick and pale yellow, about 1 minute. Add the butter and kirsch (I used vanilla extract instead), and blend until the mixture is fluffy, about 1 minute. Add the dry ingredients and process just to combine, avoid overmixing. The batter should be thick and smooth.

In a large bowl, toss the berries with the remaining 2 tablespoons of flour. Pour the batter over the berries and gently fold to combine with a rubber spatula. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.

Transfer the cake to a rack and cool in the pan for 5 minutes. Invert the cake onto the rack and cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature.

My goal was to bake this cake, save half for my family and half to send to a friend. As it turns out, it was so incredibly delicious that we kept the entire cake and at 9 p.m. I found myself headed for round 2 so that certain someone wouldn't be upset that his half never arrived. So I found myself in the kitchen, tip-toeing about to package a slighty-toasty pound cake into a box headed out of town.