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Royal Raspberry Cake Recipe

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

Darlene Newton
Added: Monday, September 18, 2006


2 cups flour
1/2 tsp. salt
1 tbsp. baking powder
1 cup sugar
1 egg (room temp.)
1/3 cup butter (room temp.)
1 tsp. vanilla
1 1/2 cups fresh or frozen raspberries
1 cup milk (room temp.)

1 1/2 cup icing sugar
2 tbsp. cream or milk with melted butter
1 tsp. vanilla

Stir together first 3 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 vanilla. Add ingredients alternately with milk/vanilla mixture, beating after each addition.
Spread batter in greased and floured 13 x 9 x 2 inch baking pan. Spread berries evenly over top of batter. Bake in 350 oven for 30-35 minutes or until center of cake springs back when lightly touched. Cool for 5 minutes.

Combine ingredients. Spread over cake, leaving the berries exposed. Serve warm with vanilla ice cream, if desired.




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