Pulished on April 30, 2008 • Written by Cake News
“One hundred years in Iraq? And you thought no one could be worse than George Bush”
Echoing a commercial from the national Democratic Party, the MoveOn ad represented an expanded attack on the GOP’s all-but-nominated candidate. via SF Gate
Pulished on • Written by Cake News
Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and line the bottoms with parchment or waxed paper. via Inside Bay Area
Pulished on • Written by Cake News
It’s got to be good for something, right? That’s the question I had about instant coffee. via GloucesterTimes.com, Gloucester, MA
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1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 ts Ground Cinnamon 1/2 ts Baking Soda 1/4 ts Ground Cloves 1/4 ts Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts ——————————–CARMEL ICING——————————– 2 tb Butter or Margarine 1/2 c Packed Brown Sugar 3 tb Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. |
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Permalink: Blackberry Jam Cake
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1 White cake mix with pudding 1 3 oz pkg black raspberry-fla 1 c Vegetable oil 1/2 c Milk 4 Eggs 1 c Fresh or frozen blackberries 1 c Flaked coconut 1 c Chopped pecans —–icing—– 1/2 c Butter or margarine; softene 1 lb Confectioners’ sugar 4 Milk 1/2 c Fresh or frozen blackberries 1/2 c Flaked coconut 1/2 c Chopped pecans In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition. Fold in blackberries, coconut and pecans. Pour into three greased 9-inch round bak pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks. Icing: Cream butter in a mixing bowl. Add sugar and milk; beat until des consistency is reached. Stir in blackberries, coconut and pecans. Frost to of two layers; stack on serving plate with plain layer on top. Frost top a sides of cake. |
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Permalink: Blackberry Cake
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Pulished on • Written by RecipeFeed.com
680 g Cooking apples 450 g Blackberries 75 g Caster sugar Juice and rind of 1 lemon 10 ml Arrowroot mixed with 15 ml Cold water 75 g Unsalted butter 75 g Caster sugar 1 Egg, lightly beaten 5 ml Baking powder 75 g Ground almonds 225 g Plain flour 2 1/2 ml Ground cinnamon 12 Whole almonds to decorate Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit is just softened. Add arrowroot mixture and stir until thickened. Cool. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold. Source: Woman Sept 20/93 From the collection of Karen Deck |
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Permalink: Blackberry and Apple Crumble Cake
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By Mary Constantine Wednesday, April 30, 2008 Lori Stephens, Hendersonville, Tenn., won first place in the “National Cornbread Festival” with her recipe for ancho shrimp on smoked Gouda corn cakes. via The Knoxville News Sentinel
Pulished on • Written by Cake News
DESSERT Cook’s Country Tunnel of Fudge Cake Test kitchen tip: For additional flavor, toast the nuts . via South Florida Sun-Sentinel
Pulished on April 29, 2008 • Written by Cake News
It takes about 2 cups of icing to frost an 8-inch cake, so this recipe makes enough to frost multiple layers. via Inside Bay Area
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If you plan to use the cakes within 24 hours, wrap the layers individually in plastic wrap and store them at room temperature. via Inside Bay Area
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