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Royal Raspberry Cake Recipe

Photo by: Taste of Home

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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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16-20 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

CAKE:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup butter, room temperature
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 with melted butter
1 teaspoon vanilla

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: 16-20 servings.

Nutrition 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.

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

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