Cake

Raspberry Vanilla Cake

IMG_1980

A lovely light summer-y cake.  It is a vanilla cake which makes it appealing to most people and you don’t have to use raspberries, you can use any summer fruit you want.  Here goes !

Ingredients:

Store bought White cake mix

1 pint of heavy whipping cream

1 cup whole milk

1 package of cheesecake flavored pudding mix

1 package of white chocolate pudding mix

1 jar of seedless raspberry jam

2 pints of fresh raspberries

Method:

Cake: Bake the cake accordingly to package instructions in two 9 inch baking rounds and cool completely.

IMG_1969

Filling:

Mix the both packages of pudding mix with 1 cup of whole milk.  This mixture will be very thick.

Meanwhile, whip up the heavy whipping cream to soft peaks.

Slowly fold the whipping cream into the pudding mix, adding about a 1/4 cup of whipping cream at a time.

Assembly:

Level the two cake layers and save the “cut-off” cake.

IMG_1968

Spread the entire jar of jam between both layers of the cake.

IMG_1970

Add the whipped pudding filling on top of the jam, only on one cake layer.  Use as much of the filling you like, just make sure you have enough to frost the outside of the cake.  I don’t like a lot of filling, so I actually had enough of the filling left to make my no-bake cheesecake pie (https://questforflavor.wordpress.com/2017/07/04/no-bake-strawberry-cheesecake-pie-with-chocolate-cookie-crust/).

Add cut up fresh raspberries on top of the cream.

Top it off with the other cake layer, jam side facing the raspberries

Frost the outside of cake.

Crumble the leftover cake pieces and use them to cover the side of the cake.

Decorate the top with more fresh raspberries.

Cut and eat !

IMG_1983

 

 

Breakfast, Cake, Treats

Blackberry Buttermilk Cake

I adapted this recipe from one that I read on epicurious.  Their cake was baked in a 9″ round pan with fresh blackberries on a the bottom, and flipped upside down when serving.  I had some blackberry jam and I really wanted to make a swirl cake, however, I was also lacking some ingredients that I needed to make a swirl cake ! So I took this recipe and added the jam to it.  I wanted it to ‘swirl’ but the batter is so moist and soft the jam sank to the bottom ! Regardless, I baked it a loaf pan and it tasted AMAZING!!! Super light and extremely moist.  Not too sweet, so perfect for breakfast, afternoon tea or even a light treat after dinner.  I hope you like it.

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 1/3 cups flour

1/4 cup blackberry jam, warmed in the microwave to make it a little runny

1 1/3 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3 large eggs, room temperature

2 teaspoons vanilla extract

1 cup buttermilk ( i used the powdered version and reconstituted it with water)

Method”

Preheat oven to 350°.

Sift 2 1/3 cups flour,  baking powder, salt, and baking soda into a medium bowl; set aside.

Using an  electric mixer, beat 3/4 cup butter and 1 1/3 cups sugar in a large  bowl till light and fluffy.

Add eggs, one at a time, beating well after each  addition. Beat in vanilla.

Beat in flour mixture  in 3 additions, alternating with buttermilk in 2 additions, beginning and ending  with flour mixture and beating just until incorporated.

Pour half the batter in the loaf pan, top with jam, add the rest of the batter and top with jam again.

Take a knife and swirl it through the batter.

Bake until cake is golden  brown and a tester inserted into the center comes out clean, about 1 hour 25  minutes.

Let cool in pan set on a wire rack for 15 minutes and cut into slices and serve warm.