We are on our "last hurrah" for berries - not only are the prices starting to rise, but the kids have about had enough of them as well after a summer of enjoyment. So for our grand berry finale, I adapted a recipe found in The Best of Country Cooking cookbook, a compilation of reader recipes published in magazines such as Country and A Taste of The Country (both published by Reiman Publications . The compilation I have was published in 1993.
The original recipe called for raspberries, but I used a combination of raspberries and strawberries, and I think any combination of berries you have on hand would work fine.
It's Labor Day weekend - this is a wonderful dessert for that last summer picnic.
GLAZED BERRY CAKE Adapted from a recipe in The Best of Country Cooking (Reiman Publications, 1993)
2 cups GF all purpose flour
2 tsp xanthan gum
1/2 tsp salt
1 tbsp baking powder
1/3 cup CF margerine (I used Earthbalance Buttery Sticks)
1 cup sugar
1 large egg
1 cup CF milk (I used almond milk)
1 tsp GFCF vanilla extract
3 cups berries, fresh or frozen (I used raspberries and strawberries)
Preheat oven to 350°. Grease and flour a 13" x 9" x 2" baking pan.
Using a whisk, combine the flour, xanthan gum, salt, and baking powder in a mixing bowl. Set aside. Combine the milk and vanilla in a separate bowl and set aside.
In another mixing bowl, beat the butter until smooth. Gradually add the sugar and beat until the mixture becomes fluffy. Add the egg and beat until smooth, about 1 minute. Reduce the mixer speed to low and alternately add the flour mixture and the milk mixture, mixing well after each addition.
Pour the batter into the baking pan, and place the berries evenly over the top of the batter.
Bake at 350° for 30 - 40 minutes or until the center of the cake springs bake when lightly touched. Remove from the oven and let cool for 5 minutes.
While the cake is cooling, combine the glaze ingredients in a mixing bowl until smooth. Pour the glaze evenly over the warm cake.