Recipewine- In­fused BLACK­BERRY BUT­TER­MILK CAKE M

Country Sampler's Prarie Style - - The Prairie Pantry -

IN­GRE­DI­ENTS For the cake: 2 cups cake flour 1 tea­spoon bak­ing pow­der 1 tea­spoon bak­ing soda ½ tea­spoon sea salt 1 stick un­salted but­ter 1 cup or­ganic, evap­o­rated cane juice 1 tea­spoon vanilla ex­tract 2 large eggs 1 cup but­ter­milk, well shaken

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For the top­ping: ¾ cup Sauternes (or other dessert wine) 4 ta­ble­spoons gran­u­lated sugar 1 heap­ing ta­ble­spoon grated pink grape­fruit zest 3 ta­ble­spoons black­berry pre­serves 3– 4 cups fresh blackberries

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For gar­nish (op­tional): But­ter­milk Freshly whipped cream Serves 8–10

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