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

Related recipes