Sugar Dusted Wine Cake

½ nutmeg

Preheat oven 350 F (180 C) Spray canola oil in a 10 inch (25 cm) bundt pan. In a small bowl, combine sugar and 1 tsp (5 ml) cinnamon. Dust bundt pan with sugar mixture. In mixing bowl, combine cake mix, instant pudding, cinnamon, nutmeg, canola oil, wine and eggs.  Beat on medium speed for 5 minutes. Pour into prepared pan. Bake for 50-60 minutes or until cake tester comes clean.  Let cool on rack in pan for 10 minutes. Remove from pan, place cake on wire rack and cool completely. Icing: Combine confectioners’ sugar, milk and cinnamon in small bowl. Whisk until smooth. Stir in additional milk for desired consistency.  Drizzle over top of cake. 

Serve with Golden Delicious (1 oz Goldschlager, top with Rock Creek Cider)

Makes one bundt cake

Coconut Raspberry Cake

⅓ cup tropical coconut rum

1 tsp coconut extract

¼ tsp cream of tartar

Preheat oven to 350 F (180 C) Canola oil spray 2 – 9 inch (23 cm) layer pans. In a large bowl, combine cake mix, canola oil, water, eggs, rum, coconut and coconut extract. Beat on medium speed for 2 minutes. Divide batter between the 2 pans. Bake for 25 minutes or until cake tester comes out clean. Cool 10 minutes on wire rack. Remove cakes from pans and cool cakes completely on wire racks. Frosting: Off the heat, combine sugar, water, egg white and cream of tartar in the top of a double boiler and mix until thoroughly blended. Place the top of the double boiler over rapidly boiling water and beat with a hand mixer for 7 minutes. Add extract and continue beating until the icing reaches a good consistency for spreading. Assemble: Place one cake layer on serving platter. Spread with raspberry jam. Set second layer on top of first. Spread top and sides of cake with frosting.  Press coconut over top and sides of cake. Store cake in refrigerator

Serve with Huyghe Floris Ninkeberry (Belgian Fruit flavoured beer) or Martini Rossi Asti (Italy)

Makes: 1 cake

Cookie Crust for Favourite Filling

1 egg

1 tbsp milk

In a large bowl, combine flour, confectioners’ sugar and salt together. In a small bowl, whisk together canola oil, egg and milk. Pour liquid ingredients over dry ingredients. Quickly stir ingredients together, until just combined. Spoon mixture into 9 inch pie plate. Press mixture onto bottom and up the sides over the pie plate.  Add your favorite filling and bake until done.

Note: (Cookie crust may be baked unfilled at 350 F for 10-12 minutes)

Serve with Harveys Bristol Cream Cocktail (slice of orange in bottom of glass, top with ice and sherry)

Makes 1 pie

For more recipes and your free copy of the Sweet and Simple cake recipe brochure. Visit www.mcgacanola.org or www.canolarecipes.ca for your free copy.