Salmonberry Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans; set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Poke holes gently all over top of warm cake layers with a fork. Pour ½ cooled salmonberry syrup over each cake layer; cool completely.'}

📊 Nutrition Facts

Per serving (24 servings total)