Here’s the cake I made on the Fourth
I’m linking to the recipe here because the result was really really tasty and really really attractive. My photo doesn’t quite do it justice, but here it is:
I used pluots instead of plums, but that’s a small change. I don’t particularly care for pumpkin pie spice, so I just used a very small amount of cinnamon, hardly detectable but giving it a little oomph. I also added some blueberries to make it red, white, and blue. The white was whipped cream, not shown in the photo.
Enjoy!
That looks awesome. We make a 4th of July poke cake every year sort of like this one:
https://www.bettycrocker.com/recipes/red-white-and-blue-fourth-of-july-poke-cake
Ours have a bit of variation as we have two teens and a 7 year old placing the fruit, but as years go on the cakes refine.
Neo, just lovely!
What a treat for your guests.
Happy Independence Day!
Neo,
I’m glad you’re into health food!
Looks like something I would like to try, although I rarely bake. But I am unfamiliar with using a springform pan, so the recipe confused me. Some parchment paper goes somewhere, and then she doesn’t mention the parchment paper again?
Thanks for the link—a recommendation from Neo is to be trusted.
I like to use cinnamon with some cayenne pepper. It makes it taste a little like Red Hots. I use both sparingly, so it isn’t RED HOT PIE, or RED HOT CAKE, but a cake with a slight hint of red hots.
RigelDog:
Basically it’s just that the parchment paper goes on the bottom of the springform pan so that it makes the cake easy to remove.
Hot dawg that looks good Neo!
Thank you for the recipe – I need to try this!