To start, I want to show you the website to something I found when I was nearly ready to post this.
The MS Society, located in the UK, allows bakers to bake for a cause; the money saved from these baked goods go to MS research and development. I would like anyone reading this, who lives close enough by and who has the time, to sign up and use my recipe (or your recipe) for this great cause! You never know… you could be featured in March of 2019! 🙂
This DESCRIPTION is from their site:
Are you a showstopper or a savvy shopper? Do you bake your own or prefer someone else to take the heat in the kitchen?
Whether you’re a star baker or an expert faker, we hope you’ll take a Cake Break this March. You’ll be raising dough to help stop MS while you enjoy your home-baked or hand-picked treats!
Bake or buy your treats, share with your friends, family and colleagues, and take time out to remember the people who matter most to you. MS doesn’t always give us a break. But by taking a Cake Break together, we can raise the funds needed to change that.
Now onto my post…
Berry and cherry picking is new to me. Up until the start of this summer, I found berries and cherries in the grocery store. They were always packaged so nicely and I enjoyed them every time I bought them. Now, that I have experienced pulling fruit from trees and plants, I am more inspired to make the best of what I was able to see growing from the earth. I feel blessed to eat something that is fresh and tasty, while not having to worry about waste because if I pick too many I can always bake a cake with them!
- 1 cup butter, softened
- 2 cups of sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups (16 ounces) sour cream
- In a large bowl, cream butter, and 2 cups sugar until light and fluffy. Add the 4 eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Bake for 5 minutes and then add in fresh cut and washed fruit of choice; I have made this with strawberries and cherries and it came out good either way.
- Bake at 350° for an additional 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for 15 minutes before removing it from the pan.
- Powdered sugar makes a picturesque topping.
Of course, if I eat cake, a jog is in order! Even though I don’t eat cake every day, I usually try to get my jog in on the daily, just to stay as healthy as I possibly can. I find my self-discipline from God and I pray that if you eat cake, you are able to self-discipline yourself into whatever makes you feel okay afterward too! 😉
This was my favorite bridge in Fort Lauderdale. It, of course, led to the beach so the run was always quite nice, to say the least! I took this picture on one of my jogs to the ocean.
I hope that you enjoy this recipe. I would be happy to see any summer recipes that you have, so please comment, so that we can all enjoy! Thank-you for taking the time to read my post and I hope you have a great rest of your Sunday!