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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Nice light cake topped with fresh raspberries. The glaze is a must! Note that the recipe calls for 3 tablespoons of heavy cream for the glaze, I added an extra couple of tablespoons or so in order to get the glaze to a loose enough consistancy to spread. This cake is also really great with Raspberry Sauce With a Twist by Culinary Explorer. The cookbook (MerryMeeting Merry Eating) recommends this for picnics as it travels well. I can't say for sure, the cake never made it out of the kitchen. Enjoy! Ingredients:
1/3 cup butter, softened |
1 cup sugar |
1 egg |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 cups flour, sifted |
1/2 teaspoon cinnamon |
1 cup milk |
1 teaspoon vanilla extract |
1 pint fresh raspberry (about 2 cups) |
1 1/2 cups confectioners' sugar |
1 teaspoon butter, melted |
3 tablespoons heavy cream (i had to add a couple extra tablespoons to get spreadable frosting) |
Directions:
1. Cream together butter and sugar.
2. Add egg and beat well.
3. Combine dry ingredients together.
4. Add the vanilla to the milk.
5. Add the milk and vanilla mixture alternately with the dry ingredients to the creamed mixture.
6. Mix until smooth.
7. Pour batter into a greased and floured 9 x 13 inch baking pan.
8. Sprinkle raspberries evenly over batter.
9. Bake at 375 for 30 minutes.
10. For the glaze, mix together the confectioner's sugar, melted butter and cream. Frost in the pan while still warm.
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