Thursday, July 1, 2010
One night we ate the lemonade cake with some fresh wild blackberries that are growing here. Another day, Sophia ate a slice of cake for lunch with a few crackers, a handful of wild blackberries, and some cucumber slices (from the first cucumber that we harvested from the garden). It was a light lunch, but filling.
This is the recipe for the cake:
(Bundt Cake Bliss)
1 small box lemon-flavored gelatin
¾ cup hot water
1 box (18 ounces) lemon cake mix
½ cup oil
1 (6 ounce) can frozen lemonade concentrate
½ cup sugar
Preheat oven to 325 degrees. Prepare a 12-cup Bundt pan using butter and flour and set aside. Combine gelatin mix with water and set aside. Thoroughly combine cake mix, eggs, and oil. Add the gelatin mixture and beat for 3 minutes. Pour into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out of the cake clean. Allow the cake to cool for 15 minutes in the pan.
Combine the lemonade concentrate with the sugar. After the cake has cooled 15 minutes, gently loosen it from the sides of the pan. Pour 2/3 of the lemonade mixture over the cake in the pan, allowing it to run down the sides. Wait 10 minutes and invert the cake onto a serving platter. Pour the remaining lemonade mixture over the top of the cake.
Note: I made the mistake of adding 6 ounces of water to the cake mix since I thought all the ingredients were part of the cake (the original recipe didn’t have the ingredients divided into cake and frosting sections; and I didn’t read the recipe thoroughly to see that the lemonade concentrate and sugar were not part of the cake itself).
I used water because I didn’t have concentrate on hand, but needed to make a cake for Sophia’s 9 ½ year old birthday. Despite the extra water, the cake turned out quite well – it was moist, flavorful, and delicious (even without the frosting). It tastes equally good warm and cold.