Baked my Moist Berry Cake for Thanksgiving again since this is my son’s favorite! BTW, Adults Love it as well!! Super Easy, Delicious and Not as many Calories as the other cakes! WIN WIN!!!
The reason being:
#1. It Cuts down on the CALORIES, considerably and you do not need to put as much sugar since your sugar will come from the natural sweetness of the fruit. It fills up the cake instead of extra Flour or Cream.
#2. My Family Loves them! If I will spend the time baking, I want to make something that we ALL enjoy! This cake doesn’t last long, have made it last night for dessert and had today for breakfast. ALL Gone! (so don’t knock on my door! LOL)
And… This One! It is Dense, Very Moist, Fruity with Pancake, Cobbler like texture. You can serve it with an Ice Cream if you’d like (but, why spoil it!
Give this a try! You probably have all you need in your Fridge NOW!
You don’t have to use just Berries for this recipe. I have made it with peaches and plums before, it was AMAZING!
This time, I’ve added the fruit for decoration and glazed it.
Fruit Glaze recipe:
– 1/2 Cup Sugar
– 1 Tbsp. Cornstarch
– 1/2 Cup juice (orange juice or any juice. I didn’t have Orange juice and used the Pomegranate juice.)
– 1/4 Cup water
– 2 Tbsp. lemon juice
– In the medium pan, combine all of the ingredients.
– Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and let cool.
– Brush the glaze over the fruit. The glaze will keep the fruit fresh.