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Raspberry Rumble

My guy is a raspberry fan, so that’s what I use in this cake with a classic fluffy frosting. Freeze the berries so they don’t stain the batter. —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep: 40 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 2 cups fresh raspberries
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup 2% milk
  • TOPPING:
  • 3 large egg whites
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 to 1/2 cup boiling water, optional
  • 1/4 teaspoon almond extract
  • Sliced almonds

Directions

  • Place raspberries on a baking sheet; freeze until firm. Preheat oven to 350°.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased 13x9-in. baking pan.
  • Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat.
  • Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water to reach desired consistency. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts
1 piece: 266 calories, 5g fat (3g saturated fat), 42mg cholesterol, 323mg sodium, 51g carbohydrate (31g sugars, 2g fiber), 5g protein.
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