Today was a country cooking day!

One of the biggest things that I miss from living in England is the open air markets or farmers markets that they had on a almost daily basis. England was great at supporting the local farmers in that every good sized town had a market or farm stand or the lady with a table sitting outside her house with homemade preserves and a small basket when people put in the money for goods purchased. Yes they still relied on the honor system there. And from the looks of repeat farm stands people were honorable!


Today my friend Em asked me to go with her to the Abilene Farmers Market. OF COURSE! It was my first market in over 6 months. I was super excited. It was the size of a small town weekday market in England but OH THE FUN of being able to support local farmers and families. 


Later I will post what I made with my market finds, peaches is the only clue you get!

One of my favorite blogs is The Country Cook 
Today without thinking about it I was fiddling in the kitchen. First I made watermelon jelly, and if that sets the way it is supposed to I will post that up. After that was canned and cooling I thought 'well lets just keep this going.' So on to 7-UP cake. 

Now I LOVE 7-UP cake and have always gotten it from the Commissary or bakery, I have never tried to make it myself. BUT Brandie has ALWAYS given me such fabulous recipes that I just had to try hers.

It looks phenomenal doesnt it? Well since I can tell you it tastes BETTER than it looks! 

It is a super easy cake that you will be able to make over and over again. 

Ingredients:

1 box, Yellow cake mix

1 box, 3.4 oz instant lemon pudding

1 1/2 cups 7-up

4 eggs

3/4 cup Canola oil

Icing:

2 cups Confectioners sugar

 1 TBSP Lemon Juice (bottled works just as well as fresh)

1-2 TBSP Milk


Pre-heat oven to 325°F.
Spray a 10-inch bundt cake pan with baking spray. (The one with flour in it)
In a medium bowl combine all cake ingriedients and mix thoroughly.
Pour batter into prepared bundt pan.
Bake for 45-55 minutes or until a toothpick inserted comes out clean.
Allow to cool completely in the pan. 
Remove onto serving dish.
PREPARE ICING:
In a small bowl combine the powdered sugar and lemon juice. Add milk slowly while mixing to desired consistency. 
Pour icing over cake and serve!

YUMMY!

And how was this a country cooking kind of day? Well I made Spasagna for dinner. I am telling you Ms. Brandie is AWESOME!