Thursday, October 24, 2013

Absolutely Almond Berry Buckle Cake

  So I did a little RnD with the Absolutely Almond Pound Cake. My Goal was to replace Berry Buckle Cake that we had a few Seasons passed. It was not only a big seller for me, but a HUGE favorite in our house. We are down to one more box, so I thought I needed to find a replacement for it.

Result:  

VERY Close. Actually DH and the kids "think its better" - said separately, different rooms. Only one change for next time would be to bake in 9x13 and add a little more preserves.

What I did:
Open Absolutely Almond Pound Cake and measure out 1/2 cup dry mix to set aside. Mix the rest of the package with 1 cup of water, until smooth. Pour in a greased 8x8 (using 9x13 next time). Spread 1/2 cup of Triple Berry Preserves (found at Kroger, could probably use Rhubarb Strawberry Fruit Spread) over the cake mixture. Sprinkle the dry mix over the berries. Melt 1/2 stick of butter and pour on top. Bake 350 for about 40 minutes. Serve warm.

Next Time:
I really want it to not be as thick, so I will bake it in a 9x13 dish. Doing that will require using more preserves and possibly butter. So keep that in mind if you decide to make it a little thinner with me. You can choose the way, you'd like to do bake it. If you need a few boxes of ABSOLUTELY ALMOND POUND CAKE, then let me know and I'll get it to you. You could also sub in our RHUBARB STRAWBERRY FRUIT SPREAD instead of the preserves. My family will not eat that one, which is why I choose the triple berry fruit spread.