Firstly you have to know this is my own recipe, that I adapted from a number of other recipes. I do that. I also add plenty of love and happiness – without adding those ingredients the cake just won’t taste right. I know it sounds corny – but don’t bake this when you are in a bad mood. It just won’t be worth it.
½ cup of Shortening
1/2 cup / 1 stick Margarine / Butter, softened
1 ½ cups of Sugar
1 ½ teaspoons Baking Powder
1 teaspoon of Vanilla essence
3 cups of Flour
1 21 oz Can Pie Filling – I like cherry or raspberry
What to Do:
Turn oven on, preheat oven to 350F (180C)
Grease pan with Pam spray – I like to use a 9 x 13 aluminum pan – the disposable kind, makes for easy clean up.
Beat together (on low) shortening, margarine, sugar, baking powder, vanilla and eggs, constantly scraping sides of bowl. As you are mixing think happy thoughts.
Beat it on high for two minutes. More happy loving thoughts. Sprinkle in a smile or two – what can it hurt?!!
Add flour half a cup at a time – mix well.
Take two thirds of the mixture and spread it out over greased pan – you are probably going to have to use your fingers – so make sure they are very clean and the jewellery is removed. Its annoying to get dough out of those rings….
Make sure it’s even – sprinkle more love…..
Spread pie filling over it, making sure every square millimeter is covered.
Using the remaining dough, roll out in your hands lengths of dough and place over pie filling in lattice design. It will feel like you are playing with long worms of dough, but I so love this part. Make it pretty – it will add to the love. Leave space – the dough expands as it bakes.
Bake 45 minutes, or until you feel it is ready.
Take out of oven and leave it to cool, away from sticky hands and hungry tummies.
Turn oven off (hey, people do forget)
Once it is cool, you can glaze it. Also a fun thing to do.
Mix icing sugar with water – I usually measure by sight, but you need experience to do this, so let’s say for argument’s sake, mix 1 cup icing sugar with 2 tablespoons of water / milk. You want it mixed to a goopy consistency. Not too thick but not too runny either. Like Hummous – I guess. If it is too thick add a little more liquid. Too runny – add more icing sugar.
Once that’s mixed you can either just drizzle it out of the mixing bowl over the cake, or you can pipe it over so it looks fancier. Myself, I prefer easy – it all just runs together anyway. Leave it a half hour and its ready to serve.
If there is any left I always keep this in the refrigerator.
If you do make it, let me know how it went over.
Oh and it is mezonot!!
Have fun, and please remember to cook safely in the kitchen.
this is a pic without the icing – shows better how it should look.