Fresh & Sweet Dessert Cakes

Tuesday, January 13, 20157:07 PM(View: 2808)
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Nutritional Information

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 465
  • Total Fat: 28.9g
  • Cholesterol: 78mg
  • Sodium: 309mg
  • Total Carbs: 46.3g
  • Dietary Fiber: 0.8g
  • Protein: 4.4g
Sale price: $85

With warm weather comes the ripening of aromatic, bright red strawberries.

On hot summer days, homemade strawberry ice cream is both refreshing and fun. Marinated strawberries in balsamic vinegar create a surprisingly delicious and sophisticated dessert. Strawberry shortcake, which originated from the Native Americans who baked crushed strawberries into a cornmeal cake, is a favorite dessert to round out a light summer meal. Simplest yet, strawberries are famously delicious with fresh cream.

By July, cherries and blueberries are ready to be picked. The time is right for cobblers, crisps, and the classic French clafouti, which combines cherries and cream. Tart cherries such as Montmorency are excellent for baking, but can be challenging to find fresh as they do not ship well. Sweet cherries, such as Bing and Rainier, are grown in the Northwest and Michigan and are plentiful this time of year.

Fresh blueberry pie is another welcome dessert at the end of a summer meal. Wild blueberries are smaller and more flavorful than the plumper ones grown on local farms.

Note:

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
* Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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A Bakewell tart is a traditional cake baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds. Traditional cake are not the only way to make your cake more elegant and exquisite, but they're certainly a proven way to do so. The traditional cake available through are crafted with the utmost attention to detail and with your satisfaction in mind. Our traditional cake are second to none when it comes to making a statement at your wedding.
A Bakewell tart is a traditional cake baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds. Traditional cake are not the only way to make your cake more elegant and exquisite, but they're certainly a proven way to do so. The traditional cake available through are crafted with the utmost attention to detail and with your satisfaction in mind. Our traditional cake are second to none when it comes to making a statement at your wedding.
A Bakewell tart is a traditional cake baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds. Traditional cake are not the only way to make your cake more elegant and exquisite, but they're certainly a proven way to do so. The traditional cake available through are crafted with the utmost attention to detail and with your satisfaction in mind. Our traditional cake are second to none when it comes to making a statement at your wedding.
This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays.
This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Try icing with almond paste for a more festive touch. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. This recipe is started in October or November so as to let it mellow before the holidays. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.