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Fancied-up rich butter cake. Both pretty and tasty.
Preheat the oven to 375 F or 180 C. Lightly grease a 9×5-inch loaf pan. Line the pan with baking/wax paper and allow the paper to hang over the sides of the pan.
In a medium sized bowl whisk together the flour and the baking powder. Set aside.
In the bowl of your stand mixer with whisk attachment, cream butter and sugar until well combined or pale yellow in color.
Beat in eggs 1 by 1, making sure each is well combined before the next addition. Add in the milk/yogurt and beat well.
Fold the flour into the mixture.
Pour the mixture into the greased loaf pan. Bake until golden brown and cooked, about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove it from the oven, set the tin on a rack and let cake cool in the loaf tin.
Meanwhile, place blueberries, icing sugar, lemon juice and water in a small saucepan. Bring it to a boil then turn heat down to a simmer. Simmer until blueberries have mostly popped and sugar is dissolved, about 8-10 minutes. Add more water if it becomes too thick or more sugar if it is too tangy. When done remove from heat. Pour the mixture into a bowl through a sieve for a smooth consistency.
Pour the warm glaze over the warm cake (still in the pan) and leave it to thicken for 1-2 hours, or better overnight.
Cut into slices and serve with a good cup of Earl Grey tea.
Cake recipe from Rasa Malaysia.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!