Greek Yogurt Olive Oil Pound Cake with Cranberry Compote

I meant to post this earlier in the week but with all that's happening in the world recently, it just didn't seem appropriate.  My heart aches for this country and all of the precious lives lost last Friday in Newtown, CT.  There isn't much left to say today, four days before Christmas, except to truly cherish this holiday season with our loved ones.  Whether it's over a festive feast at home, an intimate brunch at a favorite restaurant, or simply over a slice of freshly baked pound cake and a cup of tea, let us savor every moment.  

May God bless you and your family with all that is good.  

I look forward to sharing more sweet moments with you in 2013! 

Happy Holidays!

Recipe Source: Pound Cake adapted from Bake Me Something Good. Substitute extra-virgin olive oil for vegetable oil.  Cranberry compote recipe below. 

Cranberry Compote

Ingredients

2 cups fresh cranberries, rinsed and picked over

1/2 cup sugar

juice & zest of 1 lemon

1 tablespoon honey (optional) 

In a small saucepan, combine cranberries, sugar, lemon zest & juice and cook over medium-high heat. Stirring occasionally, continue cooking until cranberries have burst and mixture starts coming together, about 10 minutes.  If desired, stir in honey at the end then remove from heat.  Let cool to temperature before serving with pound cake.