Sunday, January 30, 2011

Fruit Swirl Cake

1 ¾ C. Sugar
½ lb. margarine or butter
4 eggs
3 cups sifter flour (must be sifted!)
1 tsp. salt
½ Tbsp. Baking Powder
1 Tbsp. Vanilla
2 cans pie filling (apple, cherry or any flavor)

Cream sugar and margarine. Add eggs and cream some more. Add rest of ingredients except pie filling. Beat until blended. Batter will be thick.

Spread 2/3 only of batter on jelly roll pan. Won’t spread easily – don’t worry. Spread pie filling over batter. Drop remaining batter by spoonfuls on top. Place in 350 degree oven for 5 minutes. Remove and swirl top with spoon, spreading out batter your dropped on top. Now bake 30-40 minutes. Let cake cool.

¼ cup margarine
¼ cup sugar
¼ cup milk
Powdered Sugar

Bring to boil. Remove, add enough powdered sugar to make a thin icing. Drizzle over cake. Add a dollop of cool whip or ice cream if desired.

You don’t have to use the glaze, but it makes it look pretty. This dessert freezes well and tastes yummy straight from the freezer as leftovers.

I got this recipe from Kathy Lynch in Antioch when we were making a fancy dessert for a Young Women’s event.

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