Butter Cake with Fruit Sauce

We adapted this recipe from Honey’s Butter Cake and Fast Blueberry Sauce at allrecipes.com. This’ll work well with all kinds of fruity sauces. We like blueberry and strawberry, but have also tried making the blueberry sauce with raspberries, which was nice (but a little seedy).

Cake:
2 1/2 cups (345 g) all-purpose flour
1 teaspoon baking powder (5 ml)
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) salt
1 cup (219 g) butter, softened
2 cups (420 g) white sugar
3 eggs
1 teaspoon (5 ml) vanilla extract
1 cup (we use 200 g) sour cream

Blueberry Sauce:
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

Strawberry Sauce:
1 pt. fresh strawberries, hulled
1 tbsp. sugar
1/2 tsp. vanilla extract
Pinch cardamom powder

Cake:
1. Preheat oven to 325°F (165°C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Blueberry Sauce:
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened.

Strawberry Sauce:
Combine all ingredients in a 2 quart casserole; cover with wax paper. Stirring midway through cooking, microwave on high 4-6 minutes, or until the mixture boils and the berries begin to fall apart.

Pour the mixture into bowl of a food processor or blender, or force the berries through a sieve to puree. Chill until serving time.

Xiyan’s Beef & Broccoli

Xiyan served this to us recently at her house and we were so wowed by it that we just had to steal the recipe from her. Of course, she wanted our recipe for the Butter Cake we’d brought for dessert, so it was a fair trade.

2 Tbsp. vegetable oil
1 lb. beef sirloin sliced into thin strips
1 Tbsp. cornstarch
4 cloves garlic, minced
2 green onions, thinly sliced
1 two-inch piece fresh ginger, peeled and chopped
1 medium/large onion sliced into thin strips
2 red Thai chilis
1 lb. broccoli, chopped into florets
2 Tbsp. Sambal Oelek
2 Tbsp. soy sauce
1/8 tsp. hot Chinese chili powder
1/4 tsp. salt
1/4 tsp. white pepper
1/3 cup water

1. Steam broccoli for five minutes. Set aside.
2. Heat oil in pan or wok to high heat. Add beef and cornstarch and sear beef; remove from pan and set aside.
3. Turn heat down to med. high and add garlic, green onions, ginger, onions, and chilis and cook for 3-4 minutes. Add more oil if needed. While vegetables are cooking, add chili powder, salt and pepper. Stir well.
4. Add beef back in with Sambal Oelek, soy sauce, and water. Cook everything together 1-2 minutes until thick sauce forms. Add broccoli, stir to distribute, and serve over rice.