Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These wonderful orange berries are also known as cloudberries or bakeapples, and are a staple of the Inupiaq Eskimos of the North Slope of Alaska. Serve with whipped topping or vanilla ice cream.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9-inch) round cake pans.

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  • Press 2 cups of salmonberries through a metal mesh strainer into a bowl using the back of a large spoon; discard contents of strainer. Pour salmonberry pulp and juice (it will be about 1 1/4 cups) from bowl into a 2-cup measuring cup; pour in enough water to bring the pulp and juice to 2 cups. Stir well.

  • Place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture in a bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. Beat cake mixture at medium speed for 2 minutes. Fold remaining 1 1/2 cups whole salmonberries into cake mixture; pour evenly into prepared pans.

  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

  • While cake is baking, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a saucepan over medium high heat, stirring constantly, until mixture begins to simmer; remove from heat.

  • To assemble: While cake is still warm, gently poke holes all over the top of the cake layers with a fork. Pour half the cooled salmonberry mixture over each cake layer; allow to cool completely. Allow to cool completely.

Editor's Note:

Salmonberries grow wild along the west coast of North America from northern California to Alaska. Raspberries are from the same family and would make a good substitute if you cannot find salmonberries.

For cupcakes: line 24 muffin cups with paper liners; fill 2/3 full with cake mixture. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 19 minutes. While still warm, poke holes into top of each cupcake with a fork; spoon salmonberry mixture over each cupcake.

Cook's Note:

For a sweeter, drier cake omit the topping. The topping is very tart. You can add whole salmonberries for embellishment.

Nutrition Facts

127 calories; protein 1.8g; carbohydrates 21.2g; fat 3.9g; cholesterol 23.3mg; sodium 139.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2017
I used frozen salmon berries I had stored for this recipe. It turned out great! The cake stuck a bit when removing from the cake pans I will flour the pans next time. My berry syrup was not sour but the cake not was not overly sweet either. A little whipped topping was all that was needed. Great summer cake. Read More