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Recipe : Entry # 8693
Terri Conwell
Recipe Title
Blue-Cassis Cake
Recipe Theme
June: Berries
Baldwin EMC
½ cup butter
1 cup Crisco shortening
2 ½ cups sugar
3 ½ cups cake flour
10 eggs
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries, local or in store

Cassis glaze:
½ cup butter
1 cup sugar
1 teaspoon water
½ cup crème de Cassis liquor (found in state liquor stores)
For cake:
Preheat oven to 350 degrees. Spray, grease and flour a bundt cake pan. Lightly dust berries with flour. Cream together butter, shortening, sugar and eggs. Gradually add dry ingredients and vanilla. Pour about 1-inch batter first in the pan then alternate berries and batter. Bake approximately one hour. Test with long toothpick. Cool in pan.

For glaze:
Mix all ingredients and bring to a boil over medium-high heat. Reduce heat, simmer for 10 minutes. Cool 3 minutes, pour 1/3 over cake in the pan and let stand for 1 hour. Remove from pan and cover. The next day, reheat glaze and brush or pour over top.