We always consider it a wonderful compliment when we are asked for one of the recipes
we use in our Victorian Luncheon, our Atrium Café, or in one of the many daily
samplings we do throughout our International Food Courts.
Reproduced here are many of the recipes we are asked about most often. We hope you enjoy them.
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CRANBERRY WALNUT CAKE
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1 package yellow cake mix, pudding in mix
2 eggs
1/3 cup oil
1 packet Cranberry & Walnut Dip Mix*
1 cup water
1 cup sour cream
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Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon orange juice or 1 tsp. vanilla extract
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In a large bowl place ALL ingredients. With electric mixer, blend on low speed then mix on medium speed for 1 minute.
Pour batter into greased bundt or tube pan. Bake at 350 degrees for 45-55 minutes until done. Cake is done when top
springs back to touch. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake.
*Available in our International Food Courts.
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