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Salsa Cake

Salsa Cake

Salsa Cake?  Yes, Salsa Cake, just in time for the weekend!  One of my favorite cookbooks I’ve acquired over the years is from Marlboro, Morning Fires, Evening Lights: The Marlboro Country Cookbook.  I honestly thought I had lost it as I’ve been looking for it for weeks, months even, and just the other day I happen to look up and it was stuck on a top cupboard shelf near the back, where of course it was out of sight (for me at least, given that I’m a whopping 5’ 2”)…I’m ecstatic to find it and share some of my favorite recipes with you. 

As you may or may not know, I like to try new things – new foods, new beverages, new destinations – so I encourage you to test your palate and try new things too.  I look forward to your feedback regarding this special treat.  Enjoy!


2 Cups All-Purpose Flour

1 1/3 Cups Sugar

4 tsp Baking Powder

1 tsp Baking Soda

¾ tsp Ground Cinnamon

½ tsp Ground Cloves

½ tsp Ground Allspice

1 Cup Roasted Pepper and Tomato Salsa

½ Cup Shortening

2 Eggs

1/3 Cup Water

1 Recipe Cream Cheese Frosting (below)

FIRST Mix flour, sugar, baking powder, baking soda, cinnamon, cloves and allspice in a mixing bowl

SECOND Add salsa and shortening; beat 3 minutes or until well-mixed (about 300 strokes)

THIRD Beat in eggs and water; beat 3 minutes more or 300 strokes

FOURTH Grease and flour two 8-inch round cake pans, lined with baking or parchment paper

FIFTH Pour in batter, spreading evenly

SIXTH Bake 350 F for 30 – 35 minutes or until a wooden pick or toothpick inserted near center comes out clean

Cool and frost with Cream Cheese Frosting ~ Makes 12 servings

Cream Cheese Frosting

6 Ounces Soft Cream Cheese

4 Cups Confectioner’s Sugar (powdered sugar)

2 Tbsp soft butter or margarine

½ tsp Vanilla

FIRST Mix together all ingredients; blending well

SECOND Spread over cooled cake

Use frosting between cake layers; this recipe makes a two layered round cake

Salsa Cake sounds hotter that it is ~ it’s more of a “spice cake with personality” (Marlboro Cookbook, page 52).

Photo taken from cookbook by Krista Watkins

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