Montana Flood Cake
1 cup butter
3 cups of sugar
6 large eggs, at room temperature
2 tablespoons pure vanilla extract
2 tablespoons pure lemon extract
1 cup plus 2 tablespoons heavy cream
3 cups plus 3 tablespoons cake flour
Preheat the oven to 325 degrees
Grease two 9x5 inch loaf pans
In a large mixing bowl with an electric mixer on high speed, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Add the extracts, then alternately add the heavy cream and cake flour.
Beat the batter for 4 to 5 minutes.
Pour the batter into the prepared pans and bake until the cakes pull away from the sides of the pans and a toothpick inserted in the center of each comes clean, about 50 to 60 minutes.
Let cool slightly before serving.
Top with berries or ice cream or both!
Enjoy!
We loved this fun and easy cake. We topped our cake with our raspberries from this summer. What a fun blessing to go into the freezer and pull out a package of frozen berries from our garden this summer. We have a beautiful raspberry patch in our back yard. We are so thankful for it!
Do you have something fun you saved from the summer months to help you remember summer during the winter?
Wow. I can tell by the ingredients that it is delicious! Great photo too. xoox
ReplyDeleteLooks so good, Carla.. I must make this.. Will pin it till later..
ReplyDeleteHave a good day, dear.
Ooh that looks yummy. Do you know why it's called Flood Cake? The home grown raspberries make it sound even better! We didn't get a big harvest but the hubby and daughter made spaghetti sauce with the herbs from her garden and we froze it. We just finished the last bag of it last night! We also do the opposite, enjoy our Christmas cranberry bread in the summer because we freeze some of the loaves! :)
ReplyDeleteIt looks nice and moist. Lucky you to have a raspberry patch in your garden.
ReplyDeleteThanks for sharing.
Hugs,
JB
this sounds delicious! Is it something like a poundcake? Fresh fruit on top is the best way to serve anything! Love it!
ReplyDeleteThis cake looks perfectly delicious and comforting! I need to try it - maybe this weekend. PS - new blog header? I love it!
ReplyDeleteWe don't have any raspberries left over...but you are making me drool over yours. What a nice looking cake..hmmm I might have to make one.
ReplyDeleteJen
I'm drooling!
ReplyDeleteThat does sound good! I had chopped and frozen peppers and zucchini from this summer. What a year It is to roast with them or use in a stir fry!
ReplyDeleteBlessings
Susie
My favorite berry, hands down. I can't wait for raspberry season! Your dessert looks scrumptious, Carla. xxx
ReplyDeleteHow yummy! Janice
ReplyDeleteI am so excited to try your cake! It looks and sounds so good :) I think this coming year our raspberry patch will finally produce enough for us to freeze and enjoy later in the year. Up until now, Blackberries are the only fruit we have an abundance of for freezing.
ReplyDelete