Royal Raspberry Cake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Taste of Country |
| Comment | |
Ingredients
- CAKE
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup baking powder
- 1/3 cup butter, room temp
- 1 cup sugar
- 1 room temp egg
- 1 cup room temp milk
- 1 teaspoon vanilla
- 3 1/2 cups fresh or frozen raspberries
- GLAZE
- 1 1/2 cups confectioners' sugar
- 2 tablespoons cream/milk with melted butter
- 1 teaspoon vanilla
Directions
Serves 16-20. Stir together first three ingredients in a bowl with wire whisk; set aside. Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased, floured 13 x 9 x 2" baking pan. Spread the berries evenly over top of batter. Bake at 350 degrees for 30 -35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes, Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm - with vanilla ice cream, if desired.
Edit | Back to listing