This is a wonderful "no frills" cake that can be served with whipped cream, custard or ice cream.
You may also use any fresh ripe summer berries ( blackberries, blue berries, raspberries, strawberries) in any combination
Makes 1 x 10 inch cake or 3 x 8inch
2 cups sugar
1 cup room temp.butter
4 Large eggs at room temp.
4 1/2 cups all purpose flour or 50:50 with whole wheat
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Blend all dry together
1 cup plain yogurt/sour cream( if using 50:50 also add 3 tbsp milk)
2tsp vanilla extract
combine together
2 1/2 cups fresh berries (if using strawberries slice)
Frosting:
1 1/2 cups powdered sugar
milk to blend
1/2 tsp vanilla extract
Add enough milk to make a drizzling consistency (approx 2 tbsp)..then drizzle over cold cake
PREHEAT OVEN 350F MIDDLE SHELF
In A LARGE BOWL,
cream the butter and sugar until light and lemon colored.
Beat in the eggs one at a time (it may curdle and that is fine).
Add the dry ingredients and the the wet alternatively to the egg mix , beating after each addition.
Fold in the berries,
Spread the batter in a well greased and floured cake pan.
Bake middle shelf for 1 1/4 hours
Remove from oven and cool in pan for 20 mins, then invert onto wire rack and cool completely before frosting.
Variations in place of vanilla use fresh lemon or orange juice and maybe some zest from the fruit.. or almond extract.
As well as berries use fresh ripe stone fruit cut into 1/2 inch pieces.
Ginger-Saint Clement's drink..very refreshing
makes 2 servings:
2 lemons
2 oranges
Juice the fruit, pour into ice filled glasses and top up with cold ginger ale.
May also add alcohol of choice
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