I love simple cakes that make great use of freezer fruit, and this one would be delightful at the end of any dinner.
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. Oh, and she’s written 12 bestselling cookbooks. Julie’s work is inspiring and creative, and her latest cookbook tackles one of my favourite things — cake!We deliver the local news you need in these turbulent times on weekdays at 3 p.m.By clicking on the sign up button you consent to receive the above newsletter from Postmedia Network Inc. You may unsubscribe any time by clicking on the unsubscribe link at the bottom of our emails or any newsletter. Postmedia Network Inc.
And, of course, there are fancier cakes, perfect for pushing the boat out for birthdays and other celebrations. I made the Coconut Cake for my boyfriend’s birthday in November and he’s still talking about it. Or maybe he’s hinting that he wants me to make it again, which I would gladly do. Julie’s cake recipes are so dreamy, as is her photography which accompanies every single recipe.
Sour cherries in January are a godsend. And they are smashing in this cake, which has cornmeal for a lovely textural contrast. It’s also terribly tender and moist, thanks to the canola oil and sour cream. No sour cherries? No problem. Blueberries, blackberries, raspberries, would all be delicious. The jam part of this cake comes from a final flourish of the preserve before the cake slides into the oven.
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