Very Berry Sheet Cake
This cake has a light texture with a subtle honey-vanilla flavour and features delicious summer berries. If desired, top with a dollop of sweetened whipped cream.
Preparation Time: 20 minutes
Baking Time: 28 minutes
Makes 18 pieces
2-1/4 cups (550 mL) all-purpose flour2-1/2 tsp (12 mL) baking powder3/4 tsp (4 mL) salt1 cup (250 mL) butter, at room temperature3/4 cup (175 mL) granulated sugar4 Ontario Eggs1/2 cup (125 mL) Ontario Honey1 tbsp (15 mL) vanilla1/4 cup (50 mL) Ontario Milk2 cups (500 mL) Ontario Strawberries, quartered or halved1 cup (250 mL) each Ontario Raspberries and Blueberries4 tsp (20 mL) granulated sugar
In medium bowl, stir together flour, baking powder and salt. Set aside. In large bowl, using electric mixer, on medium speed, beat together butter and 3/4 cup (175 mL) sugar until light and fluffy. Beat in eggs, one at a time, beat in honey and vanilla. On low speed, beat in flour mixture alternately with milk, just until combined. Spread batter evenly in well-greased 15- x 10 x 1-inch (38 x 25 x 2.5 cm) light-coloured aluminum baking pan. Arrange berries randomly over batter. Sprinkle 4 tsp (20 mL) sugar over top. Bake in 350°F (180°C) oven for 25 to 28 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for at least 5 minutes. Best served within a day. Tip: For best results, dry berries thoroughly on paper towel after washing.
Nutritional Information:1 Piece
PROTEIN: 3 gramsFAT: 12 gramsCARBOHYDRATE: 33 gramsCALORIES: 246FIBRE: 1 gramSODIUM: 220 mg
– Printed with permission from Foodland Ontario
