This recipe is a keeper!Īwesome! I'm a chocoholic,but my family of 6 loves it! Made it for a bday, and now it's an Easter must!!! Fresh, sweet, worth sharing!!!kids 12 and under, adults all really love these moist, tangy flavors! The frosting was great too - I love the addition of the orange juice concentrate concentrate. The dark blue filling held up well and gave the sliced cake a stunning appearance. I made about twice as much of the blueberry filling and used all of it. The flavor of the orange and the blueberries complemented each other perfectly. One of the best cakes I've had/made! I was careful to measure the cake flour accurately as other reviews suggested, and the cake was perfect- not dense or dry but tender with a moist crumb. My husband and his family were impressed. The mead was a little too sweet for him but worked perfectly in the recipe, measure for measure. I did substitute orange mead for the orange concentrate, but followed the recipe exactly otherwise. ![]() Spread 1/2 cup frosting thinly all over cake to seal. Spread filling to within 1/2 inch of edges. Chill until firm but spreadable, about 30 minutes. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill filling uncovered until cold, about 30 minutes.īeat cream cheese and butter in bowl to blend. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Bring to boil over high heat, stirring until sugar dissolves. Cool in pans on rack.Ĭombine berries, sugar, and lemon juice in heavy small saucepan. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Beat in flour mixture in 4 additions alternately with milk in 3 additions. ![]() Gradually add sugar, beating until blended. Sift first 3 ingredients into medium bowl. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides line bottoms with rounds of parchment paper.
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