Vibrant colors, flavors fill plate
BY SANDY THORN CLARK May 29, 2012 10:49AM
Updated: July 2, 2012 9:53AM
Have we got beautiful colors and fabulous flavors for you this week!
The National Watermelon Promotion Board helps with Pink Watermelon Chardonnay Sparklers, in answer to a recipe request for a pretty “pinkish” cocktail for a June bridal shower hosted by L.D. of Chicago; Marlene Kroll of Chicago offers Bacon Vegetable Quiche for L.H. of Evanston, and Joanne B. Morand of Wilmette sends her Lemon Bundt Cake recipe for H.V. of Chicago.
To make Lemon Bundt Cake: Heat oven to 350 degrees. In small saucepan, over medium heat, cook ¼ cup lemon juice and ¼ cup granulated sugar 2 minutes or until sugar is completely dissolved, stirring occasionally. Set aside.
In a bowl, with electric mixer, combine 1 box classic yellow cake mix and 1 package instant lemon pudding mix. Prepare cake, according to package directions, and then add 1 tablespoon lemon zest. If desired, add ½ pint fresh blackberries. Pour batter into greased and floured Bundt pan. Bake 40 minutes or until toothpick comes out clean.
Remove pan and allow cake to cool 5 minutes before inverting on wire cooling rack. Brush lemon-sugar mixture all over cake to coat. Allow cake to cool completely. Place on serving plate and, if desired, fill center with ½ pint fresh blackberries.
Dust cake with confectioner’s sugar (optional).
Morand prefers serving the lemon cake with a sauce of fresh strawberries rather than blackberries.
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P.A.S., Rolling Meadows
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