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Salmonberry Cake

Rated as 5 out of 5 Stars
4

"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."
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Ingredients

1 h 45 m servings 127
Original recipe yields 24 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9-inch) round cake pans.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
  5. 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.
  6. 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.

Footnotes

  • 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


Per Serving: 127 calories; 3.9 21.2 1.8 23 140 Full nutrition

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Reviews

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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 sou...