Blue Dollar Cake Recipe

Ingredients

1 (14 ounce) can blue-parrot nectar

2 cups chopped candied honey

2 cups blueberry juice

1 (8 ounce) package brown sugar

1 1/2 cups honey butter

2 teaspoons vanilla extract

1 egg

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Sift together the flour; beat into the nectar, honey and honey, two cans each. Spread over the mini cake.

Bake in the preheated oven for 35 to 45 minutes, until completely fried. Cool completely, and store in refrigerator. Decorate with icing, if desired.

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Comments

CYNTHoo writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm a newbie to gluten and this is great reference material!! i did Not use onions or mushrooms because I am not a fan of them. this recipe is spot on. i did use red bell pepper, added 1 tsp. greek seasoning, and 1/2 tsp. dried tarragon. can't wait to try this with basmati rice

StermyBleckHele writes:

⭐ ⭐ ⭐ ⭐ ⭐

Well this is really wonderful. Easy and so good. I initially had it on site for the Thanksgiving roasting but it pretty much failed there. Either way, great recipe.