Royal Raspberry Cake

CategoryDifficultyIntermediate

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
 Glaze:
 1 1/2 cups confectioners' sugar
 2 Tbsp. cream or milk
 1 tsp. vanilla

1

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

2

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

3

Stir in egg; beat 1 minute.

4

Combine milk and vanilla.

5

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

6

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

7

Spread the berries evenly over top of batter.

8

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

9

Cool 5 minutes.

10

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

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

1

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

2

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

3

Stir in egg; beat 1 minute.

4

Combine milk and vanilla.

5

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

6

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

7

Spread the berries evenly over top of batter.

8

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

9

Cool 5 minutes.

10

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

Royal Raspberry Cake