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Royal Raspberry Cake Recipe

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This recipe for Royal Raspberry Cake is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
⅓ c room temp butter
1 c sugar
1 egg, room temp
1 c milk, room temp
1 tsp vanilla
2 c flour
pinch of salt
1 T baking powder
4 c fresh or frozen raspberries

Glaze:
1 ½ c icing sugar
2 T milk
1 tsp vanilla

Directions:
Directions:
Cream butter, then gradually add sugar, beating til mixture is light and fluffy. Add egg, then beat well again. Combine milk and vanilla.
Sift flour, baking powder and salt. Add to butter mixture alternately with milk mixture.
Beating sugar, oil and egg well and using room temperature ingredients makes the cake extra light.
Spread into 9 x 13" pan. Place raspberries evenly over top and bake at 350º for 30-35 minutes. Cake will spring back when touched. Cool on rack for 5 - 10 minutes. Combine glaze ingredients and using back of tablespoon, spread over cake (leave berries exposed). Crunchy toasted almond slices sprinkled over frosting is really good when served immediately. Serve warm with a scoop of rich vanilla ice cream!

Number Of Servings:
Number Of Servings:
12-16

 

 

 

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