Royal Raspberry Cake


August 13, 2015

Treat your friends and family like royalty with this cake


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


1 1/2 cups confectioners' sugar

2 Tbsp. cream or milk

1 tsp. vanilla


1Stir together first three ingredients in a bowl with wire whisk; set aside.

2Cream softened butter with mixer; add sugar gradually, beating well after each addition until mixture is fluffy and light.

3Stir in egg; beat 1 minute.

4Combine milk and vanilla.

5Add dry ingredients alternately with milk/vanilla mixture, beating well afer each addition.

6Spread cake batter in greased, floured 13x9x2-inch baking pan.

7Spread the berries evenly over top of batter.

8Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched.

9Cool 5 minutes.

10Combine glaze ingredients, spread over cake, leaving berries exposed. Serve warm, with vanilla ice cream. Yield 16 - 20 servings