I’m Loving-Taking a Little Cape Breton Home


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….

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