I had never made a huckleberry cake before the other day! But BOY did it come out good!!! I just used my old butter cake recipe, adjusted everything, and added the huckleberries! Wahlah! *I always bake berries FROZEN in anything I add them to so they hold up well during baking. Hope you try this someday! It's really good! We had it sometimes with ice cream and sometimes with whipped cream....when we ran out of ice cream! LOL (*I preferred it with the whipped cream!!) ENJOY! :D
Photo by me.
1Add flour, salt, cinnamon and baking powder into your flour sifter, sift into large bowl. (If you don't have one, add ingredients to a large bowl and whisk together, then "sift" with whisk for awhile lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat....but you really need to get a flour sifter! LOL ;) ) (*This is for the young ones that think "flour sifters" are old fashioned and aren't needed...uhm, yeah, ya need one.)So anyways...In mixing bowl, cream sugar and butter. Add eggs, vanilla, lemon juice and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased (I use butter-flavored crisco), and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. (If it apears to be sticking anywhere, loosen with sharp knife.) Turn out onto plate. When cooled, sprinkle heavily with powdered sugar. Good for at LEAST 3 days. (Covered.)
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...