Friday, November 2, 2007

*Cranberry-Blueberry Cake*

Just saw this recipe at Pleasant View Schoolhouse Blog and I think I'm going to make it (not for swap. Yet.) Sounds awesome! She also made it with apples/cranberries. Just wanted to share!

This beautiful and delicious cake picnics easily if left in its pan until needed. Just slice in the pan, and flip each serving out onto the diner's plate so she can enjoy the beautiful deep colors.

Grease an 8-inch cake pan, and preheat the oven to 350.

Whisk together in a bowl, and then sprinkle in the pan:
1/2 c. sugar
1/2 t. cinnamon
1/4 t. allspice.

Evenly distribute:
1 c. fresh or frozen cranberries and
1 c. fresh or frozen blueberries
over the sugar. Set aside.

In electric mixer, cream:
1/2 c. margarine
1/2 c. sugar
until light and fluffy.

Beat in:
1 egg
1 t. vanilla.

In another bowl, whisk together:
1 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt.

Blend into creamed mixture.
On low speed, beat in:
1/2 c. rice milk. Or use regular milk.

Spoon batter into the pan over the berries, slide into the oven, and bake 30-35 minutes, until a toothpick poked in comes out clean. Cool in the pan, and if serving at home, turn out onto a platter.

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