Bushberry Cake

Bushberry Cake - Candy Coated Culinista

Bushberry Cake – Candy Coated Culinista

The Chatelaine Cooking Club had another recipe that interested me, and I made bushberry cake. As this is berry season I was the perfect time to make this recipe.
I was selected again to appear on Chatelaine online (I can’t believe it!!!). Click here to see my photo.

From Chatelaine

Yield/Serving: 9 servings
Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

• 1 ½ cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp unsalted butter, at room temperature
• ½ cup granulated sugar
• 2 tsp vanilla
• ¾ cup milk
• 170g tub raspberries
• 1 cup fresh or frozen cranberries, thawed
Whisky-butter sauce
• ¼ cup unsalted butter
• ½ cup granulated sugar
• ¼ 35% cream
• 2 tbsp Canadian whisky
Whipped Cream
• ½ cup 35% cream. Whipped optional

1. Preheat oven to 400°F. Lightly spray a 9X9 in. Baking dish with oil. Set aside.
2. Stir flour with baking powder and salt in a medium bowl.
3. Beat 2 tbsp butter with ½ cup sugar and vanilla in a large bowl with a wooden spoon.
4. Add one third of flour mixture to butter mixture, then add half the milk. Repeat additions, scraping down sides of bowl, until well mixed.
5. Gently stir in berries.
6. Scrape batter into prepared pan and smooth top.
7. Bake in centre of oven until cake is lightly golden, about 30 min. Poke cake a few times with a fork and set aside.
8. Combine ¼ cup butter with ½ cup sugar, ¼ cup cream and whisky in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low.
9. Simmer, stirring occasionally, until smooth, about 5 min.
10. Drizzle sauce over warm cake.
11. Let stand for 10 minutes and serve warm, topped with whipped cream.

Please Enjoy

My Thoughts
The cake had a sweet and tart taste and depending on the bite you took you would get a different taste. The Whisky butter only had a hint of whiskey flavour and I recommend making the whipped cream also.

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