Mother's Day Cake

Recipe courtesy Zoe Francois

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  • on May 10, 2012

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    WOW!

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  • on April 10, 2012

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    We made this for Easter and it looked great. I just had one semi-major issue... the cakes didn't rise! I had to bake an extra batch to make a normal height finished cake. The texture was a little tough, but the flavors were wonderful. I used sugar-free raspberry preserves because there was plenty of sugar in the cake already. Next time, I'll use cake flour and hopefully end up with a more tender and taller cake.

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