Summer Berry Cake

    • Use whatever Summer berries are in season!
      • Yield:
      • Serves 8-10
      • Ingredients:
        • 1 Arrowhead Mills Organic Vanilla Cake Mix
        • 1 lemon (rind grated)
        • 2 Cups fresh mixed berries (combine strawberries, hulled and sliced, raspberries and blueberries, note frozen berries may make the cake too moist)
        • ½ Cup raspberry jam
        • 1 Tablespoon of cassis
        • ¼ Cup slivered almonds lightly toasted
      • Directions:
        1. Preheat oven to 350°F.
        2. Butter a 9½-inch spring form cake pan.
        3. Mix cake mixture according to package instructions.
        4. Combine lemon rind with cake mix and spread ½ the mixture into the prepared pan.
        5. Arrange berries over the batter in a neat circle.
        6. Pour the remaining batter over the berries and smooth evenly.
        7. Bake for 50 minutes to 1 hour or until wooden tester comes out clean.
        8. Let cake cool in pan for 15 minutes, remove outer ring from spring form pan.
        9. In a small pan combine the jam and cassis with a wooden spoon and melt over a low heat.
        10. Brush the warm jam glaze all over the top and sides of cake.
        11. Sprinkle over toasted almonds and serve at room temperature with sweetened whipped cream.