Recipes from Eagles Nest Inn
Langley, Washington
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Ingredients:
2 cups sifted all-purpose flour
1/2 cup sugar
1/4 tsp. salt
2 tsp baking powder
1/4 cup melted butter or margarine
1 cup milk
1 large egg
1/2 tsp. almond flavoring
1/4 tsp ground nutmeg
2 cups fresh or frozen wild blackberries
1/3 cup brown sugar
1/3 cup chopped walnuts
1/3 cup shredded coconut
Glaze:
1/2 cup confectioners sugar
2 tsp. milk or light cream
Instructions:
Preheat oven to 375 degrees. Grease a 9 inch fluted pastry pan and set aside. Combine all dry ingredients in a bowl. Add melted butter, egg, milk, almond extract and beat until smooth. Spread 2/3 of the mixture on the bottom of the pastry pan. Sprinkle the shredded coconut across the top. Scatter 1 cup of the blackberries over the coconut. Press the berries lightly into the top of the batter. Pour the remaining batter on top of the cake and smooth out toward the edges. (Note there will not be enough to cover the entire cake.) Scatter remaining berries over the top. Scatter with the brown sugar. Top with chopped walnuts. Bake on center rack in the oven for 40 to 45 minutes or until tests done with toothpick. Cake will take longer if frozen berries are used.
Cool. Mix glaze and drizzle over top in a spiral swirl starting from center and working out. Garnish cake with berry leaves. Serves 8 people.
Notes:
Summer
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