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Saturday, January 26, 2013

Simple Cake (that's not chocolate)

It started with a jar of cherry preserves. They had been sitting around for a while. My daughter found the jar and asked if she could open it for a sandwich one day, and I told her, "no, I'm planning to use that for a cake I'm going to bake." That was six months ago. Every so often, she has asked, "Eema, when are you going to make that cake with the cherry jelly?" Of course, I kept telling her, "soon," and for some reason, never did.

So, as her birthday approached, my daughter asked if I would make the cherry jelly cake for her birthday. "Of course!" - it was a great idea, since I didn't want to make the same ol' chocolate cake. BUT my husband always claims not to like cakes with fruit in them.

I wanted it to be a cake EVEN my husband would eat, and I succeeded! I know this, because apparently he came downstairs at 3 a.m. and ate a piece of cake...

Here's my recipe:

2 T. ground flaxseed + 1/4 cup boiling water
1/4 cup oil
1/2 c. milk or milk substitute (I used soy milk)
1 1/2 c. flour (I used white flour this time. gasp!)
1/4 c. ground flaxseed
2/3 c. sugar
2 tsp baking powder
1/2 tsp. salt
1/2 jar of cherry preserves or your favorite no-sugar added fruit preserves

Topping:
1/4 c. sugar
1/2 cup chopped nuts or ground flaxseed (I used flaxseed, because it was handy)
1-2 T. oil

Directions:
Mix 2 T. ground flasxeed with the boiling water, allow to cool for 10 min.
Add oil, and milk. mix well.
Add flour, ground flaxseed, sugar, baking powder, salt. Mix well.
Spread about half the batter (it will be thick) in a lined round cake pan. spread 1/2 jar of cherry preserves over this. Spread the remaining batter on top.
Mix together the topping, and cover the whole top of the cake.
Bake at 180 C (about 350 F) for 30 - 35 min. Check with a toothpick to be sure it's done.

Allow to cool before cutting.
It was a big hit in my house! Please be sure to tell me what you think if you try it!



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