Wednesday, June 22, 2011

our Midsommar traditions: cloudberry cake

Once I decided to open our cloudberry preserves (thank you, IKEA!), I realized I wanted to be able to pretty much use up the whole jar. Even though real cloudberries aren't available to me here (not that I know of) in Seattle, I figured, what the heck, let's go for a cloudberry cake.

I made this recipe for a jam cake, adding a bit of Mexican vanilla, increasing the baking powder slightly, and cutting the crumb topping, but otherwise sticking to the instructions. Some reviewers, you will notice, said the cake was dry - GOOD. I wanted it to be dry.

I made four mini cupcakes for the two little girls who were coming, because the rest of this cake was soaked in cloudberry liquer. How much cloudberry liquer? Oh, probably a half cup or so (it's not a big cake). The night before the party a friend brought over the remainder of her cloudberry liquer from Denmark, and we started sprinkling the cake with spoonfuls of it. I kept doing this every few hours, whenever I thought of it, until the party.

This cake? Gone so fast, I should've made two. Cass didn't even get to try it - guess I'll have to find cloudberry liquer and make another one! (shucks!)

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