Summertime is just around the corner, and that means berry season! To celebrate, we’re pulling out one of our most popular recipes so far this year: Who knew that a 20-minute cake would garner such raves? Packed with sweet raspberries and tart cranberries, an easy whiskey-butter sauce gets poured over the warm-from-the-oven cake, making for a spoonable delight, any night of the week. Find our cooking club pics from our vanilla pink ombré cake challenge here.
Now show us your baking prowess. Create the cake, then post your photos so that we can all oooh and ahhh.
Bushberry pudding cake
Preparation time: 20 minutes
Total time: 60 minutes
Makes: 9 Servings
Ingredients
Whisky-butter sauce
Instructions
How to post your pic?
Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):
Follow us on Instagram, then post your photo using @ChatelaineKitchen
Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
Like us on Facebook, then message us your photo
Email us your picture at chatelaine.kitchen@gmail.com
Get your photos posted by Thursday June 20 (in two weeks) at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe.
Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’! The larger the photo, the better.
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