Salmonberry Cake
Description
This simple cake recipe is made with salmonberries (aka, cloudberries or bakeapples), native to the west coast of North America from Alaska to California.
Ingredients
•
4 cups salmonberries, divided
•
3/4 cup water, or as needed
•
1 (16 1/2 ounce) package white cake mix
•
3 eggs
•
2 tablespoons vegetable oil
•
1/2 cup white sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans; set aside.
2
Press 2 cups salmonberries through a metal mesh strainer into a medium bowl using the back of a large spoon; discard solids in the strainer. Pour salmonberry pulp and juice (about 1 ¼ cups) into a 2-cup measuring cup; add enough water to pulp and juice until it measures 2 cups. Stir well.
3
Combine cake mix, 1 cup salmonberry-water mixture, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for for 2 minutes; fold in 1 ½ cups whole salmonberries. Divide batter between the prepared pans.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.
5
Meanwhile, cook remaining 1 cup salmonberry-water mixture, remaining ½ cup whole salmonberries, and sugar in a large saucepan over medium-high heat, stirring constantly, until syrup begins to simmer. Remove from heat.
6
Poke holes gently all over top of warm cake layers with a fork. Pour ½ cooled salmonberry syrup over each cake layer; cool completely.