Try Our fabulous Huckleberry Bundt Cake!

Ingredients:

2 3/4 cups flour
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. baking powder
2 cups sugar
2 sticks butter, softened
1/4 cup sour cream
4 large eggs
1 Tbl. vanilla extract
1/2 tsp. almond extract
1/2 tsp. lemon juice
1 cup milk
3 cups frozen huckleberries

Directions:
Add flour, salt, cinnamon, nutmeg and baking powder into your flour sifter, and sift into large bowl. (If you don’t have one, add ingredients to a large bowl and whisk together, then “sift” with whisk for a while lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat….but you really need to get a flour sifter! LOL 😉 ) (*This is for the young ones that think flour sifters are “old fashioned” and aren’t needed…uhm, yeah, ya need one.) So anyways…In mixing bowl, cream sugar and butter. Add sour cream, eggs, vanilla and almond extracts, lemon juice and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased (I use butter-flavored crisco solid, not spray), and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. (If it appears to be sticking anywhere, loosen with sharp knife.) Turn out onto plate. When cooled, sprinkle heavily with powdered sugar. (*Or you can glaze it with a confectioners galze.) Good for at LEAST 3 days. (Covered.) We love it with ice cream and/or whipped cream! Enjoy!

Recipe & Photos generously provided by Mrs. Kelly Williams (Forked River, NJ)