So on the 15th day of March, 2010, I caved to peer pressure (*ahem*, Kª), and I started this blog. Ali Does It … Herself. That sounded about right. The Pie and I try to be as self-sufficient as possible, and having been raised by very DIY-oriented parents, I figured I might as well start telling the world about my own experiments in grown-up living. Five hundred (!) posts later, we’re still going strong. Ali Does It has been featured THREE times on WordPress’s Freshly Pressed page, twice on FoodPress.com, and last year won third place in both the Canadian Weblog Awards and the Canadian Blog Awards competitions. I’m so grateful for the 1600+ subscribers who visit regularly and for everyone who has come to see and read in the past almost-three years. If you’re reading this, then thank you so much for coming!
It’s amazing what this blogging experience has taught me to do. Previously, I cooked, and fixed stuff, and did crafty things, and I was pretty good at it, but I never really tried to venture too far out of my comfort zone. Now, if someone sends me a message saying, “do you know how to do this?”, my answer is usually “why yes!” (ha. rarely), or “no, but I’ll figure it out.” And then I do. It’s very empowering to know that doing stuff on your own is not as scary as you think it is. The internet (and my parents) are very good teachers.
My very first post was about cake — wedding cupcakes, to be specific. And if you’ll look below, you can see all the other posts I have made about cake and cupcakes since then (not to mention the posts about cookies, and brownies, and knitting, and sewing …). In commemoration of that, I think I’ll make another cake!
I’ve been brainstorming with the Pie and our friends about what to create for this particular occasion, but they’ve been absolutely useless. They keep suggesting that I make a cake THAT I’VE ALREADY MADE. What would be the point of that? Well, it’s not called Ali Does It on the Advice of All the People She Knows, after all, so I started thinking about what *I* wanted. Something a little bit fun, not too big, not too complicated, but a wee bit different. And something that I have made up all by myself. So here goes.
What about a berry cake? I want something pink. And I have a temptingly large container of partridgeberries in my freezer, which I picked up from Bidgood’s in the Goulds over the summer. If you know anything about this place, you’ll know that Bidgood’s is where you go to get stuff like this. That same day we picked up moose burgers and a rabbit pie. Both excellent.
Now, I’m making this into a layer cake with icing, but you could easily skip the cutting and frosting and have it as a nice coffee cake. It’s a versatile little thing, and it will freeze beautifully, unfrosted. So. Take your favourite 9″ x 13″ baking pan/casserole dish and butter it generously. Plop a sheet of parchment in the middle and butter that, too. It will just make it easier to get the cake out in one piece. Preheat your oven to 375°F while you’re at it.
Grab yourself some partridgeberries. You’ll probably only find them frozen, but if you’re in a part of the world where they come fresh, then more power to you. If you don’t know what a partridgeberry is, it looks like a small cranberry, but isn’t as tart. You may know it better as a lingonberry or a cowberry. You could substitute other berries in this recipe, obviously. If you go the cranberry route, though, I’d add a bit more sugar. Anyway, you’ll want about 2 cups partridgeberries for this cake.
Plop them in a pan with about a tablespoon lemon juice and 1/2 cup granulated sugar, and stew on medium heat, stirring occasionally, until the berries are thawed and juices are running everywhere. Pop a few with the back of your spoon to increase the juiciness, and remove from the heat so they cool down a bit.
In a large bowl, cream together 1 cup butter with 2 cups granulated sugar.
Add in 6 eggs, one at a time.
Then jump in your stewed berries, along with 1 cup sour cream.
Almost ready — now, a little bit at a time, stir in 3 cups all-purpose flour and 1 teaspoon baking soda.
Smooth your batter into your prepared pan. I love that delicate pink colour. Too bad it never lasts through the baking without artificial boosts — blech.
Bake your cake on the middle rack for about 45 minutes to an hour, depending on your oven. Mine took 47 minutes. Place it on a rack to cool, and when it’s cooled enough to tip out, let it cool completely on a rack before frosting.
A note on frosting:
Now, you don’t HAVE to frost your cake. That is entirely up to you. But I’m going all out here, and I feel that fruits like this need a bit of cream cheese in the frosting to make me super happy. If you’re going to layer this cake, make the full amount of frosting I’ve set out here. If you’re just going to frost the top, then make about 1/3 to 1/2 of the amount laid out below. And if you want a non-chocolate version (also yummy), substitute vanilla for the Kahlua and leave out the cocoa.
In a large bowl, beat together 1 cup butter and 1 250g package plain cream cheese. Make sure both of them are soft but not melty.
Tip in about 5 tablespoons powdered cocoa together with 1 tablespoon Kahlua (or other coffee/chocolate liqueur of your choice) and mix that in thoroughly. Once you get that in, add about 3 1/2 cups confectioner’s (icing) sugar. You may need more or less depending on your preference. Beat that to a pulp.
Then pour in 1 cup cream, whipping cream if you’ve got it. Or leave it out, if you want a frosting that is a bit stiffer. Lovely. Chuck that in the fridge to chill while you wait for your cake to cool.
Then I simply cut the cake in half down the middle, like so.
Then cut each half horizontally so I had four slabs of cake. Slather on some icing between layers, plop the next one on, rinse, repeat.
It reminds me of a massive peanut butter and jelly sandwich.
I didn’t bother with a crumb coat when doing the outside, and I didn’t really go to too much trouble getting the icing all perfect (because I really don’t roll that way, don’t you know that by now?).
I think I have laundry on the brain — I seem to do it often enough. It’s not quite the celebratory bunting you were expecting, eh? Fitting, though.
Thanks for seeing me through 500 posts as I learn to be a grown-up. Here’s to 500 more!
Thirty-Four other posts about CAKE (brownies, bars, and other eatables and noneatables not included, but feel free to use the search function on the sidebar to find whatever you want!):
- Baked’s Flourless Chocolate Cake
- Baked’s Sweet and Salty Cake
- Carrot Cake for Interviews
- Chocolate Fudge Cupcakes
- Chocolate Moose Cake
- Chocolate Rose Birthday Cupcakes
- Christmas Fruit Cakes
- Cool Blackberry Cheesecake
- Creamy Coconut Lime Cupcakes
- Dairy-Free Chocolate Cake
- Delicious Disaster – At least, it started out as a cake.
- Devil(‘s Food Cake) Made Me Do It
- Dulce de Leche Cheesecake
- Espresso Cupcakes with Mocha Buttercream
- German Chocolate Cake
- Gluten-Free Yellow Cake Batter
- Happy Hallowe’en Cupcakes
- Hazelnut Dacquoise – I know, not really a cake, but it’s close.
- Ivy Vanilla Wedding Cake – Day 1
- Ivy Vanilla Wedding Cake – Day 2
- Ivy Vanilla Wedding Cake – Day 3
- Pie’s I’m-Turning-Old Street Fighter Ice Cream Birthday Cake, with Fudge Sauce
- Pineapple Upside-Down Cake
- Pound for Pound Cake
- (Polar) Opposite Cupcakes
- Raspberry Trifle Cake
- Rectangular Chocolate Cake
- Red Velvet Comeback Cupcakes
- Strawberry-Glazed Angel Food Cake
- Toffee Bundt Cake
- Trifle Too Much – Again, not cake, but made WITH cake.
- Vanilla Cake
- White Cake with Blueberries
- Whopper of a Cake Topper