Who would have thought of a fruit cake dessert in mid-summer? The term fruit cake suggests Fall and holiday baking, but why can’t we extend that to the summer season as well, tweaking a few of the ingredients, with a little different presentation?
Beginning with an old favorite, a box of Jiffy’s cake mix, I prepared the batter according to the box and then folded in a fruit surprise: ½ cup of fresh red raspberries, chunked slightly. Then I poured the entire mixture into a greased cake dish and baked in a 350-degree oven for 30-35 minutes (until it was brown on top).
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