Royal Raspberry Cake Recipe

Royal Raspberry Cake Recipe Royal Raspberry Cake Recipe photo by Taste of Home Rating 5

My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends—the sweet/tart taste is a treat.

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Royal Raspberry Cake Recipe
  • Prep: 20 min. Bake: 30 min.
  • Yield: 15 Servings
20 30 50

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 cup milk, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/2 cups fresh or frozen raspberries, thawed
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons cream or milk
  • 2 teaspoons butter, melted
  • 1 teaspoon vanilla extract

Directions

  • In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. Add dry ingredients alternately with milk mixture, beating well after each addition. Spread into a greased 13-in. x 9-in. baking dish. Spoon berries over top.
  • Bake at 350° 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: 15 servings.

Nutritional Facts 1 serving (1 piece) equals 171 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Royal Raspberry Cake in Country Woman July/August 1990, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Royal Raspberry Cake

Royal Raspberry Cake Recipe

Royal Raspberry Cake

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(1-5) of 5 reviews

Reviewed on Sep. 19, 2012 by esthereckert

I have made this cake for many years and it is one of our favorite ways to use the abundant berries my mother grows. Delicious!!

Reviewed on Jul. 27, 2012 by teddydesigner58

It was great. Very easy to make.

Reviewed on Aug. 12, 2011 by LLMom123

Delicious! My family loved this with the fresh raspberries that I picked this morning. Will be making this again for sure!

Reviewed on Jul. 03, 2009 by Aquarelle

Looks to me like you'd either use cream, or melt a dab of butter in with the milk to give the milk a richer texture and flavor.

Reviewed on Feb. 09, 2008 by tarajessie

How much butter is needed to mix in the glaze with 2T cream or milk?

 
 

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