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ROYAL RASPBERRY CAKE

Type of Recipe: Cakes

Difficulty: Medium

List of Ingredients:
2 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. baking powder
1/3 cup butter, room temperature
1 cup sugar
1 egg, room temperature
1 cup milk, room temperature
1 tsp. vanilla
3 1/2 cups fresh or frozen (unthawed) raspberries, whole, unsweetened
Glaze:
1 1/2 cups confectioners' sugar
2 Tbsp. cream or milk
1 tsp. 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 afer each addition. Spread cake batter in greased, floured 13x9x2-inch baking pan. Spread the berries evenly over top of batter. Bake at 350 degrees 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. Yield 16-20 servings.

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