"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Royal Raspberry Cake Recipe

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This recipe for Royal Raspberry Cake, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Johnson Hoovestol
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1/2 t. salt
1 T. baking powder
1/3 c. butter, room temperature
1 c. sugar
1 egg, room temperature
1 c. milk, room temperature
1 t. almond extract
3 1/2 c. frozen whole unsweetened raspberries
1 1/2 c. powdered sugar
2 T. milk
1 t. almond extract

Directions:
Directions:
Stir together first three ingredients in a bowl with a 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 one minute. Combine milk and almond extract. Add dry ingredients alternately with milk, butter, sugar mixture, beating well after each addition. Spread cake batter in greased and floured 9x13 in. pan. Spread the berries evenly over top of batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine powdered sugar, milk, and almond extract; drizzle over cake. Serve warm with vanilla ice cream.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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