Raspberry Swirl Cake

Raspberry Swirl Cake

Where does the time go?  It seems like yesterday that I ventured into the world of food blogging, yet April 24, 2018 marks two years of being “Compelled To Cook”.  To celebrate, I’ve whipped up a super easy and rather delicious Raspberry Swirl Cake.  It’s topped with mascarpone whipped cream and so lovely served with fresh raspberries and a drizzle of the extra raspberry sauce.  

Only after two years do I feel like I’m just starting to get the hang of this hobby of food blogging.   By that I’m referring to the basics of food photography, writing and posting. I’ve yet to delve into video, monetizing, pod casts etc.  There’s still so much to learn and do, but I couldn’t be more excited about it. It’s been a great journey so far and I’m excited for what the next couple of years will bring when I can hone my current skills and learn new ones.  In the meantime, I hope you join me in enjoying this beautiful Raspberry Swirl Cake in celebration of my blog’s 2nd birthday.  Happy Birthday to me!!

Recipe source for Raspberry Swirl Cake:  Inspired from Live Love and Sugar, Berry Mascarpone Layer Cake

Raspberry Swirl Cake
Print Recipe
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Raspberry Swirl Cake
    Print Recipe
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Ingredients
      Raspberry Sauce
      Cake
      Mascarpone Whipped Cream
      Servings: people
      Instructions
      Raspberry Sauce
      1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
      Cake
      1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
      2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
      3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
      4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
      Mascarpone Whipped Cream
      1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
      Recipe Notes

      Be sure to use a 9" x 2" or 9" x 3" pan.

      Raspberry Rum Punch

      Raspberry Rum Punch

      This year I’m smitten, not because of a new romance, but because I’ve had the pleasure to love the same man for more than 20 years. With this kind of time comes an understanding of moods, fleeting kisses, cuddles, and the contentment to spend the evening watching television. Little is expected in the way of fancy gifts and expensive roses on Valentine’s Day, it’s a cozy meal and quality time together that means the most to us. And while we would normally reach for a bottle of wine, this year we celebrate our time together with a fruity and flirty Raspberry Rum Punch.

      The vibrant colour and fruity taste makes it a delightful cocktail to sip and enjoy with your sweetheart. In fact, it’s even better with your long time love because it’s out of the comfort zone. Something new and refreshing! A slightly fizzy cocktail to “cheers” each other, with a love that is signified with the comfort found in one another. The fact that this cocktail is vibrant with raspberry flavour and rather delicious doesn’t hurt either. It might just mean we’ll have to have two. Happy Valentine’s Day!

      Recipe source for Raspberry Rum Punch:  Compelled To Cook

      Raspberry Rum Punch
      Print Recipe
        Servings Prep Time
        2 cocktails 10 minutes
        Cook Time
        4 minutes
        Servings Prep Time
        2 cocktails 10 minutes
        Cook Time
        4 minutes
        Raspberry Rum Punch
        Print Recipe
          Servings Prep Time
          2 cocktails 10 minutes
          Cook Time
          4 minutes
          Servings Prep Time
          2 cocktails 10 minutes
          Cook Time
          4 minutes
          Ingredients
          Raspberry Syrup
          Cocktail
          Servings: cocktails
          Instructions
          Raspberry Sauce
          1. In a small sauce pan over medium heat stir together all ingredients and allow to cook down, mashing berries as it does, approximately 2-3 minutes. Bring to a simmer over medium heat and cook for 1 minute. Remove from heat and strain through a fine mesh sieve, pushing on the solids to extract the juice. Can be made ahead, covered and refrigerated until ready to use. Yields approximately 3 ounces.
          Cocktail
          1. Fill a cocktail shaker half full with ice. Add rum, Grand Marnier, raspberry syrup and a generous squeeze of lime juice. Shake until cold, about 30 seconds. Divide equally between two cocktail glasses and top up each with an approximate ounce of soda. Serve immediately.

          Red Currant Raspberry Jelly

          Red Currant Raspberry Jelly

          Just a touch of tart and a whole lot of berry sweetness is what this gorgeous Red Currant Raspberry Jelly is. Sadly, fresh currants are very seasonal and a little difficult for me to find. Many years ago I had a neighbour take me to a friends who had many berry bushes including black currant. From those black currants and raspberries I made a jelly. It had fantastic flavour and a deep rich red colour. It became my husbands new favourite thing to put on toast. Needless to say it didn’t last long and ever since he has been asking me to make it again.

          My first problem was finding fresh currants, so I sent out a post on Facebook. I will admit that even though I’m a blogger, I am not a big fan of Facebook, rather I’m not a big fan of having to have a personal profile to have a blogging page. But on this day Facebook became my hero, if only for a short time, because right away I had a co worker tell me where I could find currants. Currants that were merely minutes away and I was thrilled to say the least.

          Since I’m only an occasional canner and the first currant jelly was made well before my blogging days of saving everything and making notes, there was no recipe to be found. So I adapted/combined the raspberry and currant jelly recipes from Bernardin canning books. The result is a gorgeous vibrant red jelly that’s sweet with just a hint of tartness from the currants and rather fantastic on a toasted english muffin. Enjoy!

          Recipe source for Red Currant Raspberry Jelly:  Compelled To Cook

           

          Red Currant Raspberry Jelly
          Print Recipe
            Servings
            9 250ml jars
            Servings
            9 250ml jars
            Red Currant Raspberry Jelly
            Print Recipe
              Servings
              9 250ml jars
              Servings
              9 250ml jars
              Ingredients
              Servings: 250ml jars
              Instructions
              1. In a large heavy pot add currants, raspberries and water. Bring to a simmer and cook for 10 minutes, mashing fruit as it cooks down. Remove from heat and strain through several layers of cheese cloth or pour into a jelly bag. Allow liquid to drip out over several hours or preferably overnight. Gently press solids to retrieve the last bit of liquid, being careful not to over squeeze the fruit as squeezing the fruit will bring out the bitterness in the skins.
              2. Prepare canner, jars, snap lids and bands and assemble all necessary equipment such as tongs and towels prior to starting. Wash and rinse jars, snap lids and bands. Place jars on a rack in your canner. Fill with water to 1" above the jars. Heat until water reaches 180℉. Keep warm until ready to use. In a small pot add snap lids and cover with water. Heat until water reaches 180℉, keep warm until ready to use.
              3. To a large heavy pot add 7 cups of sugar, 6.5 cups of juice, and 2 tsp lemon juice. Bring to a rolling boil and add pectin. Continue with a rolling boil for a full minute. Remove from heat and skim foam. Immediately pour hot jelly into prepared jars leaving 1/4" headspace. Wipe rim and top with prepared lids, screwing the bands to finger tight. Place jars in prepared water bath canner, cover with lid and process for 10 minutes, adjusting for your altitude (see notes). For me it was 20 minutes. Turn off heat and allow canner to sit for 5 minutes before removing jars to a towel lined rack. Allow jars to cool undisturbed.
              4. Remove bands and clean jar tops if needed. Re attach bands loosely and label as desired. Store in a cool dark place for up to 1 year. Enjoy!
              Recipe Notes

              Altitude Chart

              1001-3000  Increase time by 5 minutes

              3001-6000  Increase time by 10 milnutes

              6001-8000  Increase time by 15 minutes

              8001-10000  Increase time by 20 minutes

              Summer Berry Ambrosia

              Summer Berry Ambrosia

              Show off your red white and blue the delicious way with Summer Berry Ambrosia.   A lovely salad that’s a little part dessert and fantastic for your 4th of July celebration, potluck or BBQ this summer.   Gorgeous red and blue summer berries folded into a sweet white marshmallow cloud that’s creamy and crunchy with coconut. It will be loved by children and adults alike.

              Although Summer Berry Ambrosia is on the sweeter side for being a salad, it’s not as sweet as you might think.  There is no added sugar in this salad.  The sweetness comes from the sour cream “washing off” the sugar already on the marshmallows and coconut. This melding of ingredients creates the perfect balance of sweetness.  The berries add brightness and their inherent tangy sweetness as well.  It’s a great combination of simplicity, texture and flavours.

              Summer Berry Ambrosia is super easy to put together with little prep and only a handful of ingredients.  You can have it stirred up in no time at all.  It takes longer to sit and meld the flavours than it does to actually make.

              Recipe source for Summer Berry Ambrosia:  Compelled To Cook

               

              Summer Berry Ambrosia
              Print Recipe
                Servings Prep Time
                6-8 people 15 minutes
                Passive Time
                1 1/2 hours
                Servings Prep Time
                6-8 people 15 minutes
                Passive Time
                1 1/2 hours
                Summer Berry Ambrosia
                Print Recipe
                  Servings Prep Time
                  6-8 people 15 minutes
                  Passive Time
                  1 1/2 hours
                  Servings Prep Time
                  6-8 people 15 minutes
                  Passive Time
                  1 1/2 hours
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
                  Recipe Notes

                  Makes approximately 6 cups.

                  Balsamic Raspberry Ripple Ice Cream

                  Balsamic Raspberry Ripple Ice Cream

                  No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence this summer.

                  I myself do not own an ice cream maker!  I know, how is this possible?  I won’t say I don’t want one, it’s just not at the top of my Christmas list sorta speak. Hence the no churn ice cream makes its first appearance on Compelled To Cook.  You might also want to try my  Cherry and Chocolate Semifreddo, that is a frozen custard like dessert and no churn as well.

                  I love the tart raspberry sauce rippling throughout creamy mounds of cool sweetness and what really makes this raspberry sauce pop is the raspberry balsamic vinegar. It’s bursting with flavour and adds a glorious and balancing acidity that is subdued by an overload of cream. And this is why I will at some point purchase and ice cream maker, because as delicious as this is, I do believe a traditional ice cream made with the same sauce would be fabulous. In the meantime I’m happy to indulge in a scoop or two of this no churn delight. You will love it too!

                  Recipe source for Balsamic Raspberry Ripple Ice Cream:  Compelled To Cook

                   

                  Balsamic Raspberry Ripple Ice Cream
                  Print Recipe
                    Servings Prep Time
                    5 cups 10 minutes
                    Cook Time Passive Time
                    10-12 minutes 8 1/2 hours
                    Servings Prep Time
                    5 cups 10 minutes
                    Cook Time Passive Time
                    10-12 minutes 8 1/2 hours
                    Balsamic Raspberry Ripple Ice Cream
                    Print Recipe
                      Servings Prep Time
                      5 cups 10 minutes
                      Cook Time Passive Time
                      10-12 minutes 8 1/2 hours
                      Servings Prep Time
                      5 cups 10 minutes
                      Cook Time Passive Time
                      10-12 minutes 8 1/2 hours
                      Ingredients
                      Servings: cups
                      Instructions
                      1. In a small sauce pan add balsamic vinegar and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
                      2. In a medium sauce pan stir together raspberries, sugar and water. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes. Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and 1/2tsp vanilla into raspberry juice. Cool until chilled.
                      3. Whip cream and 1tsp vanilla until stiff peaks form. Fold sweetened condensed milk into whipped cream. Pour half into a 9"x5" loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife. Cover and freeze for at least 8 hours.