salmonberry cake

Ingredients

• Servings: 24
• 4 cups salmonberries, divided
• 3/4 cup water, or as needed
• 1 (16.5 ounce) package white cake mix
• 3 eggs
• 2 tablespoons vegetable oil
• 1/2 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 (9-inch) round cake pans.
• press 2 cups of salmonberries through a metal mesh strainer into a bowl using the back of a large spoon; discard contents of strainer. pour salmonberry pulp and juice (it will be about 1 1/4 cups) from bowl into a 2-cup measuring cup; pour in enough water to bring the pulp and juice to 2 cups. stir well.
• place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture in a bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. beat cake mixture at medium speed for 2 minutes. fold remaining 1 1/2 cups whole salmonberries into cake mixture; pour evenly into prepared pans.
• bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• while cake is baking, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a saucepan over medium high heat, stirring constantly, until mixture begins to simmer; remove from heat.
• to assemble: while cake is still warm, gently poke holes all over the top of the cake layers with a fork. pour half the cooled salmonberry mixture over each cake layer; allow to cool completely. allow to cool completely.