A Birthday Cake for Xander

Last year this time, we were anxiously awaiting his appearance. Every time, we saw each other we would ask "How much longer?". The response was "Soon." In hushed whispers, we would asked on the phone, "Now?". The answer was always "Not yet". By mid-April, it was finally time to go on the offensive. Everyone was tired of waiting. Something had to be done about it. It took a team of professionals, but he was finally here. And I, officially, became a Grandmother!

Best of all, I got there the easy way. No labor, no stretchmarks, no 3 am feedings, no petulant teen years. Nope, not for me! I get to live the bumpersticker dream. You know, the one that says "If I knew grandkids were this much fun, I would have had them first." Yup, that's me!

You see, I married used goods. He was married before and there was, as they say, a daughter from that union. It's the typical story. She met him in grad school. They became friends. The friendship grew. The next thing we knew, the call comes that they are getting married. Then, just as we were getting used to having a son-in-law, we got the second call. There would be another addition to the family. It was at that point that the waiting began.

It wasn't until we passed that 9 month target that I got ansy. I mean, this kid was taking after his maternal grandfather. If there is one thing my husband likes to do, it's to snuggle down into a nice warm, dark place, usually the bed on weekend mornings when I want to get going. This kid knew he had it made.

Finally, the doctors (and the mother-to-be) said enough is enough and forced the little critter out into the world. So, on April 19th, he arrived. It was immediately apparent that he had frequently ordered "womb-service", because he was a big one. 8 pounds, 2 ounces and 19 inches long. His name is Alexander Paul. I call him Xander for short. When he learns to talk, I hope that he will call me Grammie Gail. Anyway, in honor of his first birthday, I have developed a new cake.

Xander's Cake
Serves 12.

2 1/4 cups flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter -- softened
1 cup milk
6 egg whites -- use large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
12 ounces raspberries -- frozen & defrosted
16 ounces cream cheese -- softened
1/2 cup lemon curd
1/4 cup raspberry juice
3/4 cup powdered sugar

Cake:
Drain juice from raspberries and reserve for later use. (If you do not get 1/4 cup of juice, briefly microwave raspberries to release juice). Puree 8 ounces of raspberries and reserve for later use. Thoroughly sift dry ingredients together (3 to 4 times). Place dry ingredients in a bowl of an electric mixer. Add butter and mix on low/slow speed until mixture is crumbly with no powdery ingredients left. In a separate bowl, blend milk, egg whites, almond extract and vanilla extract. Add milk mixture to flour mixture and beat on medium speed for 2 minutes. Scrap sides of bowl and beat for another 30 seconds. Grease the insides of two 9 inch round cake pans. Add a tablespoon of flour to each pan. Roll pan in all directions to completely coat interior with flour. Turn upside down and rap sharply on the bottom to remove excess flour. Divide batter evenly between pans. Drop teaspoons of pureed raspberries on top of batter. With a knife, trace curves through pureed raspberries and the full depth of the batter. Place cake pans on the middle rack of a preheated 350 degree oven and bake until a toothpick inserted in the center of the cake comes out clean (about 25 minutes). Allow cakes to rest in pans for 10 minutes before turning out on to a greased cake rack. If necessary, use a knife to release cake from side of pan. Cool completely.

Filling:
Blend 1/2 cup of chilled lemon curd and 4 ounces of softened cream cheese. Spread mixture over first layer of cake. Sprinkle remaining raspberries on top of filling. Carefully cover with second layer of cake.

Frosting:
Beat 12 ounces of cream cheese in electric mixer on low for 2 minutes. Add raspberry juice and powdered sugar. Continue to blend until smooth. Chill for 5 minutes. Spread frosting on top and side of cake. Refrigerate at least 30 minutes before serving.

NOTE: Leftover cake should be refrigerated.

Lemon Curd
Makes about 2 cups.

Zest of 2 lemons -- finely chopped
2 egg yolks
3 whole eggs
1/4 pound unsalted butter
3/4 cup sugar
1/2 cup lemon juice

Combine ingredients in a double boiler. Cook over a mild simmer until thickened (about 20 to 30 minutes). STIR CONSTANTLY. Cool and refrigerate.

NOTE: Zest is the colored part of citrus rind. You can obtain it by grating.