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Berry pudding cake

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nestMeg

(Read caption) Berry pudding cake is best served warm with whipped cream or ice cream.

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This recipe always reminds me of my high school graduation. My mom made it for my party since I raved about it constantly. For the record, my college graduation is 39 days away.

Cringe.

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It’s simple, sweet and ideal for a spring/summer dessert, served warm with ice cream or whipped cream. It’s also wonderful for breakfast, served cold. I use Whole Foods’ frozen mixed berries in mine, but only until I can find some fresh, local berries!

Besides making this cake this weekend, I also filmed a video for a contest I’ll tell you all more about Monday. In the meantime, I’d really appreciate it if you could vote for my friends‘ video. I’m making the cupcakes for their wedding – we had a tasting this weekend that was divine.

Simply click here and click the thumbs up. Aren’t they precious?

Berry Pudding Cake
Serves 12

5 cups fresh or frozen berries
1-1/4 cups granulated sugar
4 eggs
1 tablespoon olive oil
1 tablespoon orange peel
1 teaspoon vanilla extract (I sometimes use almond extract)
1 cup flour
1 teaspoon baking powder

Preheat oven to 350 degrees F.

In a 9" x 13" cake pan, evenly spread fruit and pour 1/4 cup sugar over the berries.

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Stir the eggs, oil, orange peel, vanilla and remaining 1 cup of sugar in a bowl. Slowly whisk in the flour and baking powder.

Pour batter over the berries and gently spread to cover berries.

Bake until top springs back slightly when pressed in the center, about 45 minutes.

Meghan Prichard blogs at nestMeg.

To comment on the original post, click here.

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