Royal Raspberry Cake
Country Woman
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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.
SERVINGS: 16-20
CATEGORY: Dessert
METHOD: Baked
TIME: 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
- 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:
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. baking pan. Spread the berries evenly over top of batter. 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.