I love Coconut Cake! I always cooked one for my Granny Phillips for her December birthday or for Mother’s Day.
This new twist with the cranberry puree’ was pure heaven!
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by Lisa Pinney
I love Coconut Cake! I always cooked one for my Granny Phillips for her December birthday or for Mother’s Day.
This new twist with the cranberry puree’ was pure heaven!
…
by Lisa Pinney
I saw this recipe a few months ago and just knew I had to make it for the holidays!
It also gave me just another reason to buy my favorite Blackberry Jam and Cracker Barrel!
Southern Blackberry Jam Cake
[ingredients]
[method]
Preheat oven to 350 degrees and spray or flour 2 –9 inch round baking pans.
With mixer, beat sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each one.
Now add the blackberry jam until all combined.
In another bowl, sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
Add the dry ingredients alternately with buttermilk. Scrape down sides of mixing bowl.
Add the vanilla, pecans and raisins, mixing on low until everything is incorporated.
Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.
Making the Caramel Icing:
Melt all ingredients except confectioners sugar on top of stove.
Remove from heat and add sugar.
Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.
by Lisa Pinney
It’s my best friend at work’s birthday this week. I am setting out on a adventure in making her a special dessert.
She has told me about a Lithuanian Torte that is her very favorite–of course she’s one of THOSE friends…
her favorite can’t be just chocolate…or vanilla…It HAS to be a torte from Lithuania…from the 1800’s…of course…
AND it has 12 layers…AND it takes about 3 days to make…whew!
But…she’s so worth it…I’m not sure we’d know what to do without her on “the island”!! :))
So here I go, Joyce….Happy Happy Birthday!!
I hope this dessert is as good as you remember!!
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