It’s nice that there is an abundance of wild flowers in Cape Breton just waiting to come home and be an arrangement (yes, they are actually arranged in that mug *lol*).
Another wonderful thing about Cape Breton is the abundance of wild berries as well. We managed to pick quite a few while we were out in Victoria Mines giving me to opportunity to try out a recipe that The Old Schoolhouse’s very own Amy, shared with us.
Sugar Cookie Cake
3/4 c. cold butter
3 c. flour
1 1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla
2 c. sugar
1 tsp. baking soda
Mix butter, sugar, and flour into crumbs. Reserving 1 cup of crumbs.
To the rest of the crumbs, add the buttermilk to which the 1 tsp. of baking soda has been added.
Add the eggs and vanilla; mix and bake in a greased 9×13″ pan.
Top with the 1 cup reserved crumbs.
Bake at 350 for 30-35 minutes (or until cake tester comes out clean).
The cake is great with strawberries on top and then (as it makes a huge cake) we used the rest to make pudding chomeaur. By far my favorite white cake recipe. Thanks for sharing, Amy! I plan to use it with strawberries, and then raspberries, and then blueberries, and maybe partridge berries…..
Yes, I am loving bringing home little memories of our weekly excursions….