 with Colored Valley Cooks. One of our viewers that's been viewing the page for years sent me a cake that she likes to make. She says she makes it really often and so I'd say to make it. The only difference I'm going to do is I'm leaving the cherry out and I'm using some cherry and pineapple juice that I had left over from last week in the refrigerator which is just gonna make it yummy. I don't personally like the taste of alcohol so if you love it put it in there by all means but I'm using the juice instead. This is a butt pan it's gonna go in a butt pan to bake and we're gonna start off it's super easy. You use a cake mix. We'll be using that I'm using a white cake mix because that's what I buy preferably. I like it better than yellow but just get you a cake mix white or yellow. You're gonna use a teaspoon of nutmeg, four eggs, you're gonna use three-quarter cups of oil. I'm gonna put a little vanilla flavoring in it. Three-quarter cups of cherry, cooking cherry or juice and then you're also gonna put in a small box of vanilla pudding which is the three ounce I believe yeah 3.4 ounce size. But you can get cake mixes that have pudding in the mix. This one does not. If you get a cake mix that has pudding in the mix don't add another pudding to it or it's gonna be too cakey moist if that makes sense. So omit, you don't change anything else. You just omit the box of pudding if you have pudding in the mix okay. We're gonna start out we're gonna mix all these ingredients up and I always add my liquids when I'm using a mix first and that way the powder from the cake mix don't get stuck around the edges of my bowl. So here we go. I find a really good deal on a fluted pan and the reason you're finding a good deal on the fluted pan is because most people buy them and never make a sponge cake or an angel food cake for real and that's what they're for. They're for making sponge cake angel food cake. That's a cake that you make that you mix the batter and then you fold whites beaten stiff egg whites into it and it's really a fluffy batter not a batter that would run underneath the edge of it. That's what this is. This is a fluted pan so do not think that when you buy a fluted pan you can use it as a burnt pan. I mean if push comes to shove you might put some parchment in the bottom of it and make it happen but it's best just to get a burnt pan. Now I use a burnt pan and if you don't know what this is that's what that's what this is. It's two pieces and that's why it's used for a sponge cake or angel food cake really only. This pan is a burnt pan. It doesn't have a piece that comes out it still has a flute in the middle and this is a 12-cut pan that I use so it'll hold my huge pound cake recipe like three cups of flour cake recipe but most of the a lot of the cake pans you buy in the store are only 10 cup. You can pay attention to that when you get one. I don't like to grease and flour it by hand I like to just use a spray because there's so many cracks and crevices and especially if you have those really pretty ones that have that look like a castle or something. So just take your baking spray and make sure you get all the eggs good. Okay so get all of your batter in the pan if you want information on the mixer just look in the description post go to my website and you'll see an advertisement at the top of the page for this mixer if it's something you're interested in. I also make one that's a couple of hundred dollars cheaper that's not quite as big of a I think it's a 10 cup instead of a 12 cup bowl and so if you would like one that's not quite as big you can get that one. I believe it's called the Artisan Meal. Now my nutmeg cake will taste a little different than hers because it's minus in the cherry. It has cherry juice in it but don't that sound good. Really what the cake makes you do just about anything. We're gonna get this in the oven at 350 degrees and we're gonna bake it for 15 minutes. So it should be nice and brown when it comes out and then we're just gonna dust it with powdered sugar to serve it. We'll see how in a little bit. It's time to get this cake out of the oven it smells so good. Looks good. Can't wait to get a bite. I'm gonna make a nice cup of coffee. It got good and brown now. If you want to cook it that long I like it brown. If you don't want it to get that brown you could always cook it at 325. Good boy does it look good. Okay we're gonna flip this cake out. It's dusting brown. Now when I bake a cake I know a lot of people like to serve a bunch cake this position and it's fun to cut in this position but I get so much prettier on the other side. So many times when I make a cake and a bunch I actually do it this way. Opposite than most people do. Alright and here we go we're gonna put a little pump sugar on the top of it. Add a little extra. Add a little cinnamon to it too but now this is a nutmeg cake so it's gonna taste like nutmeg. It's hot and that's the way I like it. Something like this. You can add some kind of sugar to your piece so that you're not you know getting icing. Now let's give it a try. My favorite part of the video. Yum-yum. Easy cake. So it's really good. If it were a yellow cake mix of course it would taste more like a yellow cake mix. Mine was a white. Per recipe you can use a yellow one it doesn't matter. Just remember the tips. Now if you like the taste of sherry by all means make it with sherry and if you don't then make it with juice like I did. Y'all have a wonderful day and thanks for watching. Colored Valley Cooks where we cook like mama did. Bye y'all love ya.