Takes you on a journey to the professional kitchens of inns from across Canada, where you can sample more than easy and delicious recipes for breakfast, brunch, and teatime. The book provides an illustration and description - including pertinent travel information - along with each recipe.
"This cake is so popular with my guests that I had to put it on the computer so I could just print off copies when they request the recipe." - Connie Ellis
Servings: 12
2 1/3 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1/2 cup fresh or frozen cranberries
1/2 cup fresh or frozen blueberries
1/3 cup packed brown sugar
1/4 cup margarine or butter
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees.
Mix together 2 cups of the flour, and the granulated sugar, baking powder, and salt in a large bowl.
In a separate bowl beat the eggs until frothy. Mix in the milk and oil. Pour the egg mixture into the flour mixture, and mix. Fold in the cranberries and blueberries. Place the batter in a lightly greased 9-inch tube or bundt pan.
Mix together the remaining flour and the brown sugar, margarine, walnuts, and cinnamon. Sprinkle the brown sugar mixture over the top of the batter.
Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for at least 10 minutes.
Serve the cake right (topping) side up. Tip: If using frozen berries, you do not need to thaw them before folding into the batter.
