>> Saskatoon Elderflower Cake:
>> 2/3 cup butter softened
>> 1 cup sugar
>> 2 large eggs
>> 2 2/3 all-purpose flour
>> 2 tsp baking powder
>> 1 tsp salt
>> 1 cup milk
>> 1/4 cup elderflower cordial
>> 1/2 to 3/4 cups mashed Saskatoon berries
>> 3 cups icing sugar
>> 1/3 cup butter, softened
>> 8 tbsp elderflower cordial
>> 1/4 mashed Saskatoon berries
>> 1 tablespoon milk
Preheat the oven to 350 degrees F
Grease and flour two 8 inch cake tins.
In a large mixing bowl, mix butter, eggs, and elderflower cordial 2 minutes; then beat 5 minutes on high speed, scrape bowl occasionally. Turn to low speed then mix in flour, sugar, baking powder, and salt alternatively with milk. Add berries then beat 2 more minutes on low. Pour into pans.
Bake 30 to 35 minutes or until inserted toothpick in the centre comes out clean. Cool 10 to 15 minutes then place on cooling rack.
As the cake thoroughly cools, in a medium bowl mix icing sugar and butter with an electric mixer on low speed. Stir in elderflower cordial and 1 tablespoon of the milk. Slowly beat until frosting is smooth and spreadable. If frosting is too thick, beat in more elderflower cordial, a few drops at a time. If frosting becomes too thin, beat in a small amount of icing sugar. Once the right consistency is achieved, stir in mashed Saskatoon berries. Fills and frosts an 8- or 9-inch two-layer cake.
Decorate cake with fresh Saskatoon berries and elderflowers.
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Wild Fungi in Recipe:
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