I know that most of you come to my blog to find DIY projects or home decor, but recently with the cold weather I have been cooking more than working around the house.  So, I am officially considering cooking/baking a form of DIY…because technically it is! 😉

Here’s the back story about this cake…It is a cake my mom has made for as long as I can remember.  We called it a “Red Skin Cake.”  I’m not sure where the recipe or the name came from?  And since most people think of red velvet or strawberry cake for this time of year, I though I would give you one more option.  AND this one is good, too!

My version is pink but you can make it red if that’s your preference.

Here’s how this will go down…

Mix the dry ingredients (flour, sugar, cinnamon, ground clove, nutmeg, baking soda, and salt) in a large bowl.

{Full recipe at the end of post.}

Then mix in the wet ingredients (oil, eggs, baby food, vanilla, food coloring).  The baby food my mom originally used was plum and tapioca, but Gerber doesn’t make this one anymore.  Any food with plum will do.  If you still can’t find plum, use one with apples.

 Lastly, stir in pecans.  If you don’t like nuts or have an allergy, you can leave this step out.

 Pour into a greased bundt pan and cook at 300 degrees for 1 hour and 10 minutes.

While the cake is baking make the icing.  I wait until the cake is almost cool, but still a little warm, and drizzle the icing over it.

This is one of my favorite cakes and reminds me of home!

click image to download and print

I hope you will make this for someone special…yourself included! 🙂

Angela