Royal raspberry cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| ⅓ | cup | Butter -- room temp. |
| 1 | cup | Sugar |
| 1 | each | Egg -- room temp. |
| 1½ | cup | Confectioners' sugar |
| 2 | tablespoons | Cream -- or milk |
| 1 | cup | Milk -- room temp. |
| 1 | teaspoon | Vanilla |
| 3½ | cup | Fresh raspberries |
| Or frozen (unthawed) , whole | ||
| Unsweetened | ||
| With melted butter | ||
| 1 | teaspoon | Vanilla |
Directions
CAKE
GLAZE
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-in, x 9-in. x 2in. baking pan. Spread the berries evenly over top of batter. Bake at 350 deg. 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, Yield: 16-20 servings Recipe By : Country Woman